Vörumerki | Brands
Épicerie | Fine foods
LA CHAMBRE AUX CONFITURES
— The art of jams
Lise Bienaimé, the founder of La Chambre aux Confitures, gave up her career (marketing for famous cosmetic companies) in order to follow her passion. She decided to specialize in jams, one of her passions. She takes time to develop every single one of her recipes together with specialists. The jams are guaranteed homemade, without artificial ingredients. You can eat them by the spoon, spread them on your French "baguette" in the morning or integrate them into your cooking or cocktails. La Chambre aux Confitures offers a huge variety of different jams, chutneys, special jams to go with cheese and other salty dishes, as well as chocolate spreads. Dangerously good!
— Refined French-style honeys
Exclusively born out of the wonderfully rich floral heritage of France, each and every type of Hédène’s monofloral regional honey offers a wide range of unique tastes, colors and textures for an unforgettable tasting experience.
Lavander, raspberry, bramble, linden, fir or alder-buckthorn honeys... everyone will find what they are looking for in order to sublimate their breakfast, brunch, snack, cup of tea or favorite recipes.
— From father to son since 1832
A range of three extra-virgin olive oils (selected and sponsored by leading chefs), bunches of aromatic herbs (harvested by hand in the mountains of northern Greece) and healthy Cretan breadsticks (rich in fiber and vitamins, with extra-virgin olive oil as the only fat).
LE BAUME DE BOUTEVILLE
— Handcrafted French balsamic
Produced in the little medieval village of Bouteville, Baume de Bouteville is carefully aged for several years in oak barrels that previously contained Cognac. Through this process, it receives a sublime and fruity note that sets it apart from Italian balsamic produced in Modena. Customers, including renowned French chefs, use this unique balsamic as an invigorating ingredient for oysters, salads and other gourmet dishes.
— Belgian fruit preservers since 1956
Belberry's deliciously balanced fruit and vegetable vinegars will ravish all healthy food lovers. Mix the vinegar with some extra-virgin olive oil and you will have a fresh and pulp-filled dressing perfect for salads, beef or halibut carpaccio, Asian inspired recipes, and other cold dishes. With its home-made ketchups, Belberry turned a standard condiment into a real gourmet table sauce. Try these unique blends of flavours on cheese-topped burgers, with grilled meat, hot dogs, vegetarian sausages, or as dipping-sauce for your French fries and tortillas chips. Your backyard barbecue will never be the same...
— Flavours of Gascony's ancestral recipes
Since 1864, artisan chefs at Maison Dubernet have been cultivating a passion for the flavours of the traditional recipes from the southwest of France. These delicate and rich flavours exalt the fine ingredients of a fertile and generous land. Maison Dubernet creates inimitable recipes for whole duck foie gras, duck confits, pâtés, terrines, so that all food-gourmets can discover and share the fine and bold flavours of Gascony’s cuisine, one of the pillars of French cuisine.
— The oldest family truffle enterprise in France
Founded in 1897 and managed today by the fourth generation, Maison Pébeyre supplies Périgord truffle (Tuber melanosporum) to the best restaurants in the world. In addition to fresh truffles, Maison Pébeyre offers a range of the best truffle-inspired products (preserved duck foie gras, truffle salt, truffle mayonnaise, truffle balsamic or sunflower oil)
— Kampot pepper & Sichuan pepper
Kampot pepper is organically grown and produced in Kampot Province, Cambodia. It has had an AOP label (a label guaranteeing the origin) since 2010. Kampot pepper is sold in green, black, white and red varieties, all from the same plant. Sichuan pepper is a commonly used spice in Chinese, Tibetan, Nepali and Indian cuisine. It is not actually pepper, but the dried red-brown berries of a type of ash tree that have a lemony, peppery aroma.
— Espelette pepper (Euskal Herria)
Espelette pepper, protected by a French AOC label is the cornerstone of Basque cuisine, where it has gradually replaced black pepper. One of the most popular spices in modern Parisian kitchens, mildly hot, it's the perfect spice for chicken, fried eggs, "piperade" (typical Basque dish prepared with onion, green peppers, and tomatoes), and the more adventurous stir it in hot chocolate to add a little zip!
— Condiments since 1861
It all began in 1861 when Alexander Bornibus opened a mustard factory in Paris’ Les Halles district. In just a few years, he became one of the kings of mustard in France, especially thanks to his efforts in terms of innovation. Alexandre Bornibus died in 1882, and the company was then handed down to his three sons who continued to ensure its development. 130 years later, the new owners are intent on restoring its image of yesteryear. With its vintage look and its refined recipes (Dijon mustard, honey mustard, "old style" whole-grain mustard, harissa...), Bornibus has now made its come back, stronger than ever before.
This little handcrafted production is guaranteed to be free of preservatives, artificial colorants or synthetic flavourings. Our selection of traditional vegan specialities from the French Riviera (artichoke dip, eggplant caviar, olive puree...) are excellent simply spread on bread or toast. Serve them simply with a Côtes-de-provence or a Bandol rosé (if you can find them at your local Vínbúðin...).
Portugal is a nation that knows its seafood, particularly sardines, and all Jose Gourmet’s seafood is fished off the Portuguese coast. The olive oil used in their tinned seafood comes from the oldest olive groves in Portugal. Jose Gourmet continues the celebration of all things Portuguese by collaborating with local illustrators and artists for their stunning and unique packaging.
LA MÈRE POULARD
— Cult biscuits, since 1888
From 1888, as a fantastic pastry chef and caring mother, La Mère Poulard created delicious cakes and cookies that she offered to the children of pilgrims to Mont Saint-Michel. Since then, Mère Poulard’s biscuits have continued the centenarian tradition and "savoir-faire" with a range of shortbread, butter biscuits, "palets" and cookies. The perfect snack for breakfast or afternoon tea.
— From plantations around the world
Bonnat Chocolatier is a well-known French chocolate manufacturer based in the town of Voiron, near Grenoble. Established in 1884, the business has been handed down from generation to generation. The current Maître-Chocolatier is Stephane Bonnat. The son, grandson, and great-grandson of chocolatiers and confectioners, he is one of two or three professionals in the world to link the complete mastery of his profession to the origin and quality of cocoa beans. All of the cocoa beans are delivered unroasted from plantations around the world (Brazil, Ecuador, Ivory Coast, Sri Lanka, Peru, Indonesia...) and then crafted into bars of chocolate. Bonnat chocolate is unique. It's a beautiful journey of tastes and an open door between worlds, which will make both children and adults happy.
— Chocolatier in Damville, since 1948
For three generations, the Cluizel family has evolved amidst fragrances of chocolate. The Manufacture Cluizel developed a direct, sustainable relation with cocoa planters. This fair commitment is a pledge of quality. Michel Cluizel chocolates are handcrafted from bean to bar, made with pure cocoa butter, bourbon vanilla pod and never any soy or artificial flavorings. Cocoa beans are fermented according to a skillfully controlled technique on the planter’s premises. Then, everything is made at the Manufacture Cluizel, in Damville (Normandy). With its elegant packaging, Manufacture Cluizel shows its commitment to good sustainable forest management practices.
LE BONBON FRANÇAIS
— Traditional French confectionery
Calissons are a traditional and popular French candy consisting of a smooth, pale yellow, paste of candied fruit (melons and oranges) and ground almonds topped with a thin layer of royal icing. They are traditionally associated with the town of Aix-en-Provence. Our selection also includes (addictive) salted-butter caramels from Normandy and sun-kissed white nougat, rich in crunchy grilled almonds from Provence combined with the most flavoursome honey.
— “Chi-cachi-Cachou Lajaunie, Lajaunie… Han han !”
Cachous come from the Areca Catechu (Betel nut palm), a tree found in East India producing Betel nuts. The paste extracted from the nuts is then boiled and filtered, and the result after evaporation is the "cachou".
Reformulated by pharmacist Léon Lajaunie around 1880 in Toulouse as a breath freshener for smokers and for general oral hygiene, the cachou belies its size by packing a punch of flavour, thanks to a savant combination of liquorice and mint. The design of the yellow round tin was created by a clock-maker friend of Léon, so that it conveniently fits in a watch-pocket. Léon Lajaunie was business savvy and marketed his product very well; he set up one the first in-store advertisings on an enamel sign. Later, the famous poster artist Leonetto Cappiello also designed beautiful signs for the Cachou Lajaunie. For all these reasons, the Cachous Lajaunie have become a cultural icon in France and it looks like they are here to stay, with millions of these little tins sold worldwide every year!
ANIS DE FLAVIGNY
— Sweet, très chic
Anise of Flavigny is a candy from Flavigny-sur-Ozerain in Burgundy. Anise candies were first made by the Benedictine monks of the abbey of Flavigny (founded in 719). After the French revolution, several confectioners began making this delicacy using the same recipe. Only one manufacturer remains today at the abbey, Maison Troubat, who claims to follow a recipe which has been in use since 1591. Each candy is made in a dragee process starting with a single anise seed. Over a period of 15 days it is covered with successive coats of flavored sugar syrup. The finished candy is always called "Anis" by its makers, even when the flavor is one of violet, rose, mint, jasmine, liquorice, or orange instead of anise.
— Exceptional organic Greek herbs for hot and cold drinks
Anassa selects its plants on the sunniest plots. The whole leaves are picked by hand and dried in the shade to preserve all their essential oils. Anassa selects finest quality products of organic farming and produce of farmers who use traditional farming practices with the utmost respect and commitment to the land.
LE PARTI DU THÉ
— Quality and authenticity
Our selection of hand-picked loose leaf tea supports traditional harvesting methods and offers premium flavor as well as health benefits (Earl Grey, Green Earl Grey, Sencha Kagoshima, Lapsang Souchong, Organic Orange Pekoe and Red Roiboos)
Cosmétiques | Cosmetics
— Quality skincare for men
As a traditional soap maker, Le Baigneur develops and manufactures all of its cosmetics in its workshop in Montreuil, Seine-Saint-Denis. This human-sized company values manual labor and French know-how with its energy-free production system where man replaces the machine.
Le Baigneur aims to meet men's new expectations by creating a range of 100% natural, organic face and body care products. Le Baigneur wants to make a real contribution towards supporting sustainable development. Packaging is plastic-free, 100% recyclable, and made in France. A committed and responsible brand to moisturize, nourish and protect men's skin.
— Unisex cosmetics... since 1878
Alum potassium premium, 100% natural, which Bloc Hyalin is made of, is not mixed with any chemical or synthetic product. It is recognised as the best alternative to deodorants that can contain perfume, alcohol and parabens. Smoothed on the skin, it leaves an invisible film of mineral salts which prevent the formation of the bacteria responsible for unpleasant odours. Since its creation at the end of the 1800s, Bloc Hyalin has been copied over and over. Until 1930 when a veritable marketing and communication arsenal was established. This incredible story has left a real treasure made up of advertising, old publicity material, catalogues, original packaging and press articles. This is what drives Alexis Cabanne today to re-launch a complete range made in France that remains true to the identity of the brand.
— Hyalomiel, the inimitable Hyaline jelly, has been nurturing your beauty and your looks for more than a century. Hyalomiel is a non greasy, paraben-free gel that doesn't stain. Hyalomiel beautifully moisturizes, soothes and refreshes. No synthetic process can replace the natural benefits of organic honey that makes up Hyalomiel. Use a small quantity and massage delicately on your hands or your feet. For men and women.
— Féret botanical body lotion is a favourite with elegant women & refined gentlemen. Perfect after a shower or after spending an hour or more relaxing at the swimming pool. 100% natural.
— Le Baume (The balm) will prevent chapping, cracked and dry, tight skin. At a time when we are looking for natural beauty solutions without artificial ingredients, its completely natural ingredients hydrate and calm damaged skin.
EAU DE BOTOT
— Original recipe from 1755
Used daily, Eau de Botot allows you to keep a perfect oral hygiene, as well as a fresh breath all day long. Pour a few drops of Eau de Botot in a glass of warm water and rinse your mouth, before or after brushing. This is the world's first mouthwash invented in 1775 by Dr. Julien Botot for King Louis XV of France. Today it is made in Italy to the original formula. Cinnamon, ginger, anise and gillyflower (of the clove family) give this natural mouthwash a warm, spicy flavor and purify the breath while killing bacteria. The elegant glass bottle make this mouthwash a bathroom vanity staple. Because this comes concentrated instead of pre-mixed with water at the factory, the small glass bottle will last you a long time.
— Sustainable skincare from Iceland
Natural, organic and sustainable ingredients from Iceland to deliver the best results for the body and skin. In order to survive in harsh weather conditions and due to the short growing season in Iceland, the sea and land harvested botanicals contain protective active substances and have strong antioxidant properties. The key ingredient is mineral-rich sea salt produced with geothermal energy in the Westfjords. It is high in natural minerals thanks to the unpolluted sea that lies off the shores of the Westfjords. The packaging is simple and the green bottles are designed to protect and extend the freshness of these natural skincare products.
— For men, women... and horses
Gandur er nafn á vörulínu sem framleidd er úr minkaolíu og íslenskum jurtum. Minkaolía hefur óvenjuhátt hlutfall af ómettuðum fitusýrum sem gefa henni einstaka eiginleika í snyrtivörum. Hún er græðandi og mýkjandi náttúruleg afurð fyrir húð bæði manna og dýra. Minkaolían sogast hratt inn í húðina og getur þannig hjálpað til við að loka sárum og sprungum sem í kjölfarið gróa hraðar. Í íslenskri flóru eru margar tegundir af þekktum lækningajurtum sem hafa verið nýttar við ýmsum kvillum hjá mönnum og dýrum í gegnum aldir.
— The most ancient natural room deodorizer
At the end of the 19th century, Auguste Ponsot discovered that Armenian households would burn Styrax as a fragrance and disinfectant. Produced since 1855 in Montrouge (France), Papier d'Arménie is a room deodorizing product sold as booklets of twelve sheets of paper each cut into three pieces, which are coated with benzoin resin, the dried sap of styrax trees. Typically, a strip of Papier d'Arménie is torn from the booklet, folded accordion-style, and placed on a heat-resistant support. The strip is lit and blown on until the paper begins to glow and release the vanilla scent characteristic of resin compounds.
Arts de la table | Designer tableware
More is less is minimal / Form, earth, life / Decide something less decisional / Light and shade / Time and space / M. I. N. I. M. A. L. (Pet Shop Boys)
— Handcrafted home & fashion accessories
Datcha’s founders, Amandine Furhmann and Mériadek Caraës, both educated in Fine Arts and the History of Art, met ten years ago and have worked together ever since in the world of Art and Design. Their project, developed over a long period of time, is the culmination of a mutual passion for the craft industry and decoration.
Each collection begins with research and the discovery of a specific form of production in a region, a material, a technique or particular colours which make up the identity of local heritage. This encounter creates a continuous dialogue with artisans, between traditional craftsmanship and contemporary demands. Like them, Datcha wishes to preserve these traditions and this heritage, handed down throughout generations and to see them live on.
— Timeless contemporary sandstone
Based in Burgundy, Nathalie et Christophe Hurtault reinterpret classic stonework. Heirs to the family workshop, they shape and give colours to clay with passion. They combine design, natural materials and tradition to create an elegant and cosy tableware.
The grey clay of Saint-Amand-en-Puisaye become renowned thanks to generations of ceramists in France and all over the world. Its plastic and physical qualities make it particularly well adapted to the requirements of daily life.
The Guimards also work with white sandstone on account of its intense colour rendering and its fine texture.
LA BELLE MÈCHE
— Inventive fine fragrances from Grasse, Provence
Founded in 2013, La Belle Mèche offers contemporary and minimalist scented candles. Everything is made in France : candles, fragrances, glasses and packaging. Their scented candles are made in a semi-handcrafted way. Glass filling is mechanical but the rest of the process (wick fixing, labelling, cartoning) is entirely hand made. Their candles are the perfect mix between a high quality vegetable wax and fine Provence fragrances. The essential oils are strictly selected for their qualities on mind and body."