Ravioles
SAINT JEAN
Pure refinement, made using durum wheat semolina
Ravioles
SAINT JEAN
Crusty on the outside
Soft and airy in the center
On the table of the greatest chefs in Lyon
Jewel of Lyon’s Gastronomy, French Quenelle bun is made from eggs, semolina, butter and milk. Invented in 1830, this exceptional specialty dish was served at the French Royal Court. The French quenelle bun is now on the table of the greatest chefs in Lyon, Gastronomic Capital of the World since 1935.
Our French quenelles buns are produced at less than 85km (52.8 miles) south of Lyon, home-town of the French quenelle bun.
Emmental Large Grated
SENGELE MARTIN SAS
Ideal for cooking in a wood-fired oven (400°C or more) and for salads
SENGELE MARTIN SAS
100% Plant-based mince
ACCRO
Allows you to achieve varied and flavourful cooking
ACCRO
Organic acai & guarana puree
NOSSA FRUITS
The organic acai & guarana puree is ideal for energizing recipes and boosting energy! Highly recommended for athletes
NOSSA FRUITS