Cooking ingredients Cooking ingredients
| Base | |
| Broths | |
| Sauce base or to improve your broth | |
| Cooked pork meats | |
| Froth of duck | |
| Rillettes and terrines | |
| Flour | |
| Black wheat flour of Brittany | |
| Herbs | |
| Aromatic herbs (herbes de provences) | |
| Spices of Provence | |
| Meals | |
| Puree of potatoes | |
| Bourguignon, petit sale, choucroute, cassoulet | |
| Sauces & Mustards | |
| Sauces for meats | |
| A great mustard, full of flavors and a bit hot | |
| Spriced mustard from Provence | |
| Give a french touch to your meals | |
| Snails | |
| Empty shells of snails | |
| Snails of Burgundy (without shell) | |
| Vinegar | |
| Wine vinegar |