French delights

The exclusive products

Gourmet Map of french cheeseThe French cuisine, along with the Italian, is a heritage of the whole world. Excellent product quality and gastronomy are inseparable. One of the reasons for the greatness of French cuisine is given precisely by the sublime quality the raw materials used and the wealth of combinations that are made possible. Each region has its own characteristics and its products: the north with its seafood, the south, with its Mediterranean flavors and spices. More than three hundred different kinds of cheese, and an incredible wine production. in France, as in Italy, eating is a ritual of happiness, the pleasure of eating accompanies the meal and the guests. The Great Chef, however, claim a lot of pressure because every year the authorities culinary distinguish the best restaurants and chefs in France with the awarding of stars. The stars, as well as giving luster to the restaurant, allowing the chef to modify recipes and create new ones. We can not therefore surprising if the chefs from around the world arrive in France to enrich their education.


French Gourmet RoquefortGreat cheese of international renown that is produced in the Aveyron, exclusively from sheep’s milk, raw and whole! It boasts the first designation of origin (AO) in France since 1925. It is distinguished by the creamy and well tied, the fine flavor and pronounced, the nose, the bouquet very special, characterized by a slight hint of mold.  The maturation inside the famous caves of Roquefort, make it a cheese that requires care and attention. The Roquefort should always be isolated from the environment so that it maintains all of its creaminess and must be brought to room temperature as a great wine, at least one hour before serving. It is a cheese that lends itself to numerous culinary preparations and goes harmoniously in structured wines such as Sauternes, Jurançon or natural sweet wines such as Maury, Rivesaltes or Porto.


French Gourmet MaroillesMaroilles, also known as Marolles, is a cow’s-milk cheese made in the regions of Picardy and Nord-Pas-de-Calais in northern France. It derives its name from the village of Maroilles in the region in which it is still manufactured. The cheese is sold in individual rectangular blocks with a orange-red rind and a strong smell. The curd is shaped and salted before being removed from its mould and placed in a ventilated drying area for around ten days during which time a gentle light coating of bacteria develops. The cheese is then brushed and washed and cellared for at least five weeks, though periods of up to four months are not uncommon. During this time it is turned and brushed at regular intervals to remove the natural white mould to allow its red bacteria to change the rind from yellow to red.

Foie gras

Gourmet Foiè grasFoie gras is a product made of the liver of a duck or goose that has been specially fattened. By French law, foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a gavage, although in Spain and other countries outside of France it is occasionally produced using natural feeding. Foie gras is a well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté (the lowest quality), and may also be served as an accompaniment to another item, such as steak. French law states that “Foie gras belongs to the protected cultural and gastronomical heritage of France.