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Bavarian style sauerkraut from Hengstenberg is crunchy and sour, made using finely shredded cabbage and white wine for rich flavor and crunchy text...
View full detailsFirma Roleski's concentrated and aromatic vegetable bouillon just like broth, made with a mix of vegetables and herbs. A perfect base for various s...
View full detailsAndre Laurent's tasty flageolet beans from Champagne region of France are cooked in goose fat along with herbs and spices for a delicate flavor. P...
View full detailsOur MOUSLINE Cream and Nutmeg puree is composed of 90% potato. French potatoes, mainly harvested in Picardy, are delivered to the MOUSLINE manufact...
View full detailsAndre Laurent Choucroute is a French style sauerkraut with pickled cabbage that has been delicately cooked with Champagne wine, smoked bacon pieces...
View full detailsAndre Laurent's classic white lingot beans from Champagne region of France are delicately cooked with goose fat and delicious herbs like rosemary, ...
View full detailsA name from the Pays d'Arles to express all the typicity of this dish, which our grandmother often prepared. Without false nostalgia, we wanted thi...
View full detailsLuego's Alubia de Granja are cooked Spanish large butter beans that can be served as an appetizer on as a side dish. Enjoy cold or warm. Comes in ...
View full detailsAgrosik soup base made using fermented rye flour known as zur. Warm up and enjoy directly during cold winter days or make tasty and nourishing soup...
View full detailsPerard 100% natural French fish soup made with 40% fish, including at least five varieties fished in the North Atlantic waters off Boulogne and saf...
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