Light and crunchy, soft as clouds, in love with dreams: the little crispy clouds combine lightness and airiness with a delicate flavour - perfect for little dreamers aged 1 year and over. Their soft texture without seeds or shells offers a mild alternative to rice cakes and the like. The shape and bite are tender, crispy and cloudy. Carrot and strawberry provide a rosy shimmer and a fine, vegetable-fruity flavour. No added sug...
Sweet clover not only likes dry weather - it also does well in poor soils and flowers in late spring between April and June. Initially liquid, it likes to crystallise. The subtle date flavour is what makes it a key player in the classic Italian torrone. Like all honey, it is sweet, and yet the pleasantly tart note is so typical and characterises sweet clover honey...
Extensive wild raspberry stands are rare. In some meadows and woodland fallow land, wild raspberries bloom in May and June, but are dependent on sufficient soil moisture and warm days for abundant nectar production. Then, however, the delicate flowers magically attract bees. The creamy white rarity that the bees then produce from the nectar has a fresh, mild acidity and a beguilingly delicate flavour...
Coriander honey delights with its fresh flavour of fine mint and aniseed. This exotic blossom honey from the well-known spice plant is a great accompaniment to matured cheese and adds a spicy flavour to desserts...
Honey made from the nectar of flowering fennel umbels is a true treasure of nature. The essential aromas of this spicy, amber-coloured honey, with a slightly peppery note, ensure exquisite moments of enjoyment...
This dark forest honey owes its sweet taste to the sugar-rich sap of deeply rooted silver fir trees, which bees and other forest dwellers work together to collect. Connoisseurs appreciate the distinctive flavour of this late summer honey...
In early summer, the delicate scent of blossoming lime trees attracts bees until late in the evening. BioGourmet lime blossom honey is a pure honey made from the nectar of lime blossoms and differs from honey made from the sap of lime trees in its delicate minty taste...
This walnut oil is obtained from fresh, unroasted nuts using the soft pressing process. This fine oil speciality is characterised by the typical walnut flavour. This oil is particularly recommended in cold dishes for preparing autumnal vinaigrettes or as a highlight with vegetables. A real insider tip for creative cookery...
The passata consists of chopped, sun-ripened tomatoes. The fully ripe fruit is processed immediately after harvesting and brings a fresh, fruity flavour to the plate. Passata makes a wonderful base for pizza toppings, pasta sauces and fine Mediterranean-style vegetable dishes...
The balanced, mild mayonnaise is ideal for preparing creamy salad dressings or as a dip for grilled meat and vegetables. The mayonnaise made from organic eggs is also perfect for juicy burgers and wraps or as a base for salad dressings...
Like traditional Provençal cuisine, this ratatouille is bursting with fresh vegetables and flavourful herbs, which are skilfully combined. Ratatouille is a fantastic accompaniment to roasts, roast poultry and grilled fish. It also harmonises wonderfully with omelettes and scrambled eggs. Lovers of this delicious ragout also enjoy it cold, flavoured with a few drops of high-quality olive oil. On hot days, it develops a very special sophistication when...
The heart leaps already while preparing of the pasta: The cooking water is slightly greenish in colour from the wheat germ and exudes an intense aroma. It only takes a few drops of a very good olive oil or a special sugo to create dreamlike moments of pleasure. Buon appetito...
Unlike the narrower tagliatelle, pappardelle are wide, flat ribbon pasta. Even as they cook, they are a delight to the senses: the cooking water takes on a slightly greenish hue from the wheat germ and gives off an intense aroma. All it takes is a few drops of excellent olive oil or a special sugo to create a truly memorable dining experience. Buon appetito...
show product details
Date: July 18th 2025...
: A dry, slightly sparkling white wine, 7.5% vol.:
A dry, slightly sparkling Chardonnay with exotic elegance. On the plateau of the Aude Valley, Chardonnay grapes ripen on clay and limestone soils, under the sun and the winds of the Pyrenees. The special microclimate of this site gives this fine sparkling white wine its freshness and aromatic depth. The wine is bright and clear in the glass. On the palate, it delights with fine exotic fruit flavours - pineapple, mango - and a pleasantly fr...
This Loire Valley crémant is fine and elegant. Fine notes of yellow stone fruit, brioche and a hint of ripe apples unfold on the nose. Floral hints lend it additional sophistication. In the glass, it shimmers in a light straw yellow colour. Balanced on the palate with a gentle structure, harmonious acidity and a pleasantly long finish...
This sparkling wine was produced using the traditional bottle fermentation method and combines an elegant fragrance and mineral freshness with flavours of citrus fruit, white flowers and ripe stone fruit. A convincing sparkling wine with a fine mousseux and an aromatic finish on the palate...
Bearnaise sauce is regarded as a wonderful accompaniment to a chateaubriand, i.e. a substantial steak from the head of the beef fillet. Vegetarians, on the other hand, swear by the powerful flavour of Bearnaise as the ultimate accompaniment to grilled artichoke hearts. Either way, the art of a buttery sauce is an asset to any market vegetable as well as to hearty fish; however, Bearnaise is downright ingenious in accompanying roasted flavours from the g...
This name, Hollandaise sauce, is the epitome of high French cuisine. It is the so called queen of the famous basic sauces. It is the crowning glory of every vegetable dish, especially asparagus, and an ingenious basis for many of our own sauce creations. Just heat up and enjoy immediately!...
The Citron sauce, as simple as it may seem, is a fine art. The simple recipe combines creaminess, full-bodied flavour and a wonderful hint of lemon. It tops fish and shellfish dishes, but is equally elegant with asparagus or refreshing with baked vegetables or fried food. Just heat and enjoy immediately!...
This classic gravelax sauce combines a subtle sweetness with a mild mustard flavour and a hint of dill. Traditionally served with pickled salmon, it also goes perfectly with other fish, sandwiches or as a dip. Creamy, flavoursome and versatile...
