Nuts, fruits, olives

Arvorig Soup: Artichokes, Buckwheat, Seaweed from Brittany

French cornichons (mini gherkins) with Orléans vinegar and Bird's eye chili 🌶️

Flageolet beans cooked in duck fat Anne Rozès

Cailletier olives from Nice

Picholine Olives with Fennel

Black olive paste with honey "Olimiel"

Piedmontese Hazelnut Chocolate Cream

Piedmontese Hazelnuts Papa dei Boschi

Sardines in olive oil with algae pesto

Chickpea and Cumin Soup 580g

Chickpea and nutmeg soup 580g

Tartine Starry Night - Black Olive & Quinoa

Tartine “Sesame, Open Up”

Cornichons in Vinegar by Atelier du Piment d'Espelette

Dark Piedmontese hazelnut chocolate cream (dairy-free)

“Cuisse de Poulet” shallots from Roscoff, 2026 harvest

Mild Cévennes Onion AOP | Oignon Doux des Cévennes - 2026 Harvest

Piperade Basque Anne Rozès 380g

Rosa Garlic from Lautrec, 2026 Harvest

Black Garlic from Lautrec 80g La Lautrecoise

Pink shallot from Roscoff, 2026 harvest

Cooked beans in duck fat Anne Rozès

Black olive paste "Tapenade Noire de Nyons"

Picholine Olives

Green Lucques Olives

Anchoïade (anchovy paste with black olives)

Black Olive Paste "Affinade"

Sardines with seaweed and olives "Casse-Pierres"

Agen prunes (Pruneaux d'Agen) 2025 harvest

Black Nyons Olives AOP Plain

Aubergine paste with olives from Provence

Sardines with seaweed - Restaurant Prunier, Paris

Black Lucques Olives

Spicy Lucques Olives (Cocktail)

Sardines with seaweed from Brittany

Tartine from the Basque Country - Piquillo Pepper and Piment d'Espelette

Black Nyons Olives AOP with Herbs de Provence

French cornichons (gherkins) with Orléans vinegar

Sardines with seaweed and capers

Black Nyons Olives AOP with Piment d'Espelette

Pickled Tomatoes with Vinegar, Marc Peyrey 120g

Alcaparron - Large Capers - Piter

Alcaparras - Caper buds "non pareilles" Piter