Product List
To the WBC 2025 finalists
Important: the list of products below is merely a suggestion, recommended by our partners:
You are under no obligation to use these products.
As a reminder, the only obligation is to respect the seasonality of local products (according to the French seasons) and to make the most of products from our Auvergne-Rhône-Alpes region, while defending the specialties of your local gastronomic cultures!
Cheese & Creamery
Characteristics: Mild, round flavours – Soft, melt-in-the-mouth dough – 11g slices.
Shelf life between +4°C and +8°C
Appearance: Shiny, cream-colored paste, blue-green marbling with cavities evenly distributed Gray rind with a few white and/or red noble molds.
Texture: Supple, very melting in the mouth, greedy.
Taste: On the nose, it reveals aromas of cellar and fresh butter.
On the palate, it’s a soft, round blue-veined cheese, marked by flavors of cream and undergrowth.
Lingers delicately and pleasantly.
Lanobre, Cantal (15)
Characteristics : . A frank and mild taste – Melting texture – Rich in calcium – 25gr slices .
Shelf life between +2°C and +6°C
Characteristics: Clean, fruity taste, with sweet, subtle notes reminiscent of fresh milk – Supple, melting texture.
Store in a cool place between +4°C and +8°C.
Appearance: Smooth, ivory to straw-yellow paste.
Texture: A supple, slightly elastic paste, melting and delicate.
Taste: Discreetly sweet notes with cream and floral aromas, complex but not overpowering.
Features: Large square size for + generosity and + impression of quality
Characteristics: Mild, fruity taste – Supple texture with good elasticity – Square format suitable for melting and no crust – Made in France from French milk .
Store in a cool place between +4°C and +8°C
Appearance: Pale yellow to golden-colored dough with beautiful visible openings. The opening is the size of a cherry.
Texture: Supple, with good elasticity.
Taste: Mild, fruity, with a hint of acidity from propionic fermentation
Features: Large square size for + generosity and + impression of quality
Cheese dairy in Loudéac, Côtes-d’Armor (22)
Characteristics: Natural, well-balanced smoky taste – Smooth, creamy texture . Quick melting and good flow – Quality and thickness for maximum indulgence.
Store in a cool place between +4°C and +8°C.
Appearance: Ivory-white, glossy paste, brown rind. Pleasant natural “smoky” aroma without stinging the nose.
Texture: Warm, stringy texture. Creamy texture
Taste: Balanced saltiness. Natural, well-balanced smoky taste, as the lactic side remains as the 2nd tasting note.
Features: Fast melting, no phase shift.
At the heart of Maison Edouard Conus, Fromager et Affineur, our teams work with dedication to achieve excellence.
In 2010, Maison Edouard Conus joined our agricultural cooperative Les Maitres Laitiers Du Cotentin. This change enables the company to broaden its development prospects by illustrating its attachment to our terroirs, and embodies three essential values: know-how, commitment to our producers and innovation.
Fromagerie Édouard Conus matures wheels of Beaufort that express, thanks to the care lavished in the cellar, all the authentic aromas of the Savoyard terroir.
Characteristics :
- PDO
- Regional product – Auvergne Rhône-Alpes
- Raw whole cow’s milk from France
- Pressed cooked paste
- Characteristic concave heel
- Maturing: 6 months minimum
- Made from November to May inclusive
Find out more on our website and browse through our catalogs!
In 2016, Fromagerie Réo joined our agricultural cooperative Les Maitres Laitiers Du Cotentin. Réo mainly produces hand-moulded Camembert de Normandie PDO and other raw-milk cheeses. It also offers traditional, top-of-the-range products such as churned butter, heavy cream and fresh cheese drained in filter bank.
This Camembert is a farmhouse cheese from Normandy made from raw milk.
It is strong and powerful, despite its soft, creamy texture.
Characteristics:
- Produced by our Coopérative Laitière Normande
- Raw cow’s milk
- Soft cheese with bloomy rind
- Can be eaten as is, warm or well roasted
- Packaged in a wooden box
- 22% M.F.
- 240g
Appearance: Flat cylindrical shape, white bloomy rind
Flavor: Slightly salty, milky and mild at first, then more fruity and straightforward with further ripening.
Texture: Supple, smooth to lightly marbled, non-oily.
Find out more on our website and browse through our catalogs!
Our cream is made from whole milk from cows grazing in Normandy, in the Manche region. The cows are raised by the farmers who own the Les Maitres Laitiers du Cotentin cooperative. These members are milk PRODUCERS, PROCESSORS and DISTRIBUTORS.
WHY USE CREME FRAICHE 30% BOURG-FLEURI?
- To add taste, refinement and personalization to your creations.
Cream reveals, enhances and fixes the most subtle aromas, and softens flavors that can sometimes overpower a dish. It can also reduce acidity, bitterness or pungency.
- To bind your preparations (sauces, emulsifying vinaigrettes…)
Cream is creamy and delicious, and can be smooth, silky and creamy, as well as frothy and light, without ever forgetting the taste and all the flavors it retains so well.
- To play with an infinite palette of colors.
Green, red, mauve, orange… can be nuanced in intensity, giving your preparations a visual, artistic and creative edge.
- For its unrivalled fluffing properties.
Whether incorporated or whipped, cream plays a fundamental role in many preparations.
Suggestion: a burger with smoked salmon and Bourg-Fleuri crème fraiche is just one of the thousand proposals it will help you realize!
Characteristics:
- From our Normandy dairy cooperative
- Fresh pasteurized cream
- Origin : France
- 30% M.F.
- For use hot or cold
Find out more on our website and browse through our catalogs!
Among the historic and inimitable companies that have followed in Paul BOCUSE’s footsteps, La Mère Richard cheese dairy, founded in 1965, holds its own.
In 2003, La Mère Richard joined our agricultural cooperative Les Maitres Laitiers Du Cotentin. A know-how that makes La Mère Richard an institution and a guarantor of tradition.
For decades, our individually wrapped Saint-Marcellin cheeses have carried the Maison Richard brand and reputation to the finest tables in the Rhône-Alpes region.
Matured on straw, the Saint-Marcellin cheeses are selected from the best cheeses throughout the maturing process, to ensure maximum customer satisfaction.
A unique and still unrivalled highlight and jewel of Lyonnaise gastronomy.
Characteristics :
- IGP
- Regional product -Auvergne Rhône-Alpes
- Raw cow’s milk from France
- Refined and creamy
- Weight : 80 gr
- 23% M.F.
- Plain soft cheese
Color: ochre and white
Texture: very fine rind, soft and creamy
Taste: frank and fruity
Find out more on our website and browse through our catalogs!
FISH
Average size: 25 cm, max: 40 – 50 cm
Sizing medium: 200 to 250 g large: 1 kg and over, fillet: 600 to 800 g
Cooking methods: Smoked whole or in fillets, pan-fried, en papillote, stuffed or grilled, in delicious tartars…
Nutritional qualities :
- Protein: 20% fat
- Fat: 3%, mainly polyunsaturated fatty acids
- Energy value: 100 to 150 kcal/100 g
Average size: 20 to 35 cm – Large: 40 to 50 cm
Average size: 250 to 300 g – Large: 1 to 3 kg
Nutritional qualities :
- Protein: 18-20
- Lipids: 3% fat
- Energy value: 120 kcal/100 g
Average size: 30 cm Large: 50 to 60 cm
Sizing medium: 1.5 to 2 kg large: 2 to 5 kg <
Cooking method:
- Whole: baked, stuffed
- Fillets: fresh (white or red wine sauce, grilled) or smoked (sauerkraut, mousse, etc.)
Nutritional qualities :
- Protein: 17-20
- Fat: 2-5
- Energy value: 125 kcal/100 g
FRUITS AND VEGETABLES IN SEASON
Garlic, Artichoke, Asparagus, Aubergine, Avocado, Beetroot raw, Chard, Broccoli, Carrot, Celery stalk, Celery root, Button mushroom, Brussels sprouts, Cauliflower, Cucumber, Squash, Zucchini, Aromatic herbs, Endive, Fennel, Parsnip, Green bean, Lamb’s lettuce, Turnip, Onion, Sweet potato, Leek, Pepper, Radish, Salad, Tomato, Spinach.
Chestnut, Lemon, Clementine, Mandarin, Quince, Strawberry, Kiwi, Hazelnut, Walnut, Orange, Berries (raspberry, blueberry, redcurrant), Pear, Pomelo, Apple.
Pineapple, Passion fruit, Pomegranate, Persimmon, Litchi, Mango.
HUNTING PRODUCTS
Nutritional values :
- Protein: 25-30%
- Fat: 5-8%
- Energy value: 125 kcal/100 g
Texture: very tender and melting, soft and stringy
Taste: richer and more complex than pork, pronounced flavor, slightly earthy and woody, with a wild note
Cooking: marinade, slow cooking
POULTRY
Its plumage is entirely white, including the camail, the long feathers that cover the chicken’s neck and breast.
Its legs are blue and completely smooth. Its crest is bright red and simple, with large serrations.
Its red mandibles, called barbels, hang below the beak, while the auricles on either side of the head are white or sandblasted with red.
The skin and flesh are white.
Meadows
Bresse poultry has plenty of room! They need a minimum of 15 m2 of grassy pasture and a spacious henhouse, with a maximum of 12 chickens per m2.
Feed
Tasty meat requires a balanced, rich diet! Cereals – wheat and corn – produced in the Bresse PDO zone and guaranteed GMO-free, and dairy products are on the menu for Bresse chickens, poulards, turkeys and capons! But all these birds have to find 1/3 of their own food in the meadows. They are tireless hunters, eating earthworms, molluscs, grass and seeds all day long. During the finishing period, at the end of their lives, they rest for at least 10 days in a cage called a “spruce” inside a dark, airy building. All they do is sleep and eat: Bresse cereals, often mixed in the form of pâté, with buttermilk… they become very plump.
The only poultry with an appellation d’origine, Bresse poultry is succulent, healthy and easy to cook, with guaranteed flavor!
Drôme (26)
The Pintadeau de la Drôme IGP is a young guinea fowl raised in the open air and fed mainly on cereals. It can be recognized by its bluish head, pearly blue-gray plumage and black legs.
This guinea fowl is raised in aviaries and its diet is supplemented with grape seeds.
Weight: The minimum weight of guinea fowl ready for cooking is 850 grams.
Aromas & flavors: Pintadeau de la Drôme meat has a “wild” character, with a pronounced intensity of flavor and a firmer, more fibrous texture than other poultry. It has considerable nutritional advantages, as it is one of the leanest and lowest in fat.
PIG
Société Nouvelle Gast, Rhône (69)
Company specializing in the preparation of quality pork and charcuterie products
Natural beechwood smoking
Société Nouvelle Gast, Rhône (69)
La Ferme de Matt & Lili, Drôme (26)
Eleveur de cochons en plein air, transformation et vente sur place. Produits transformés sur place, sans colorants, ni conservateurs.
Exploitation fruit, légume et traiteur fermier.
Boutique Matt & Lilli regroupant 40 producteurs à Grane.
Cantal Salaisons, Cantal (15)
The traditional method develops the meat’s aromas and flavors, while giving it a firm, melt-in-the-mouth texture.
Porcs charcutiers are slaughtered at the group’s slaughterhouse in Aurillac and cut up at Cantal Salaisons.
Their products benefit from the rare appellation “produit alimentaire de Montagne”.
BEEF
Tradival (Sicarev), Haute-Loire (43)
Breeders are mainly located in the Auvergne – Rhône Alpes – Bourgogne regions.
Traditional breeding on family farms. The terroir of these regions allows cows to be fed on grass. Breeds: Charolais, SICAREV’s historic product, from its cradle of origin – Limousin – Montbéliarde – dairy breed. Our quality labels: IGP Charolais de Bourgogne, LABEL ROUGE, BIO
Beef from the following breeds: Limousine, Charolaise, Montbéliarde, dairy breed, mixed breed.
Tradival (Sicarev), Haute-Loire (43)
Breeders are mainly located in the Auvergne – Rhône Alpes – Bourgogne regions.
They have traditional farming methods on their family farms. The terroir of these regions allows cows to be fed on grass. Breeds: Charolais, SICAREV’s historic product, from its cradle of origin – Limousin – Montbéliarde – dairy breed. Our quality labels: IGP Charolais de Bourgogne, LABEL ROUGE, BIO
Beef from the following breeds: Limousine, Charolaise, Montbéliarde, dairy breed, mixed breed.
Dessine-moi une brebis, Drôme (26)
Aubrac meat
Beef cattle are born and raised on our Dessine-moi une brebis farm in Ourches (26) or by breeders selected by them in the Drome-Ardèche region, with due respect for animal welfare.
Léo Girard, breeder for his own butcher’s shop, other breeders have been selected in Drôme and Ardèche to complete the range. Ethical farming, respectful of animals, the environment and people, just like the “Dessine-moi une brebis” farm.
HERBS / CONDIMENTS
French gherkins 53%*, water*, spirit vinegar*, sugar*, salt*, white wine vinegar*, onions, dill, natural dill aroma*, turmeric extract*. * Ingredients from France 99.1%. May contain traces of mustard.
French gherkins 53%*, water*, spirit vinegar*, sugar*, salt*, white wine vinegar*, onions, dill, natural dill aroma*, turmeric extract*. * Ingredients from France 99.1%. May contain traces of mustard.
French gherkins* 53%, water*, spirit vinegar*, sugar*, salt*, white wine vinegar*, rosemary 0.15%, thyme extract*, natural sage flavor*, turmeric extract*. *Ingredients of French origin 99.8%. May contain traces of mustard.
French gherkins 49%*, water*, spirit vinegar* 11%, onions*, white wine vinegar* 3.4%, salt*, yellow mustard seeds*, shallots*, natural flavour. * Ingredients from France 99.9%.