Here, family Saint-Nectaire producers for over 100 years, this company ripen cheese in the Creuse region with good success. Their Buronoix cheese is awarded at the Concours Général Agricole, and they make very tasty Grands Murols cheese.
DISCOVER Our AMAZING Suppliers
We select our suppliers for the love they put in their products,
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
Learn a bit more about their stories.
Featured Cheese
Specialising in Brie de Meaux cheese since 1930, this company has been providing local traditional wisdom to the craft for almost a decade. Working with traditional methods such as manual moulding with shovels, one production highlight is their very tasty Brie with Truffle.
Rooted in tradition and fiercely loyal to its customers, this company masters time-honoured skills while producing 3.5% of Greece's cow milk. It also crafts goat milk and select cheeses with the same authentic passion.
In the serene Auvergne hills at 700–1,200 meters altitude, cows roam freely. Here, the five AOP cheeses of Auvergne are crafted: Fourme d'Ambert, Blue d'Auvergne, Saint-Nectaire, Cantal, and Salers. Years of collaboration with trusted cheesemakers ensure products of reliable quality and exceptional taste.
Mr.Nocquet's La Vée dairy company in 1892 was transformed to a cooperative with over 220 members, who began working. This was renamed Sèvre et Belle. From generation to generation, respect of know-how has allowed this company to thrive. With various cheese production techniques, like Ladle molding, the typicity of cheese is great.
Five generations of safe and well-controlled products ensure that we represent the beauty of cheese here. With rich, tasty fresh Italian milk, a modern factory in Treviglio produces fresh cheeses with the best technologies, which is then brought to Pasturo one hour away, to ripen gently, in the mountain air.
Based in Aramits, in the Pyrénées-Atlantiques region of France, Fromagerie d’Aramits was founded by a group of shepherds determined to preserve mountain farming and support 60 small local producers. Its flagship cheese, the renowned Ossau-Iraty, reflects this deep connection to pastoral tradition and regional craftsmanship.
The Fromagerie Les Frères Bernard began in 1984 when Antoine Bernard first made cheese from the milk of his family's goats. After a formative, year-long cycling trip across France to learn traditional cheesemaking, he returned to found the Sainte Godeleine dairy in 1990, growing it with his brother Joachim. Together, they have grown it into a major regional producer.
The story began when Clément-Félix Janier travelled by horse-drawn cart from the Jura to Lyon to sell Comté cheese - a journey that led his family to settle there. Four generations later, Christian Janier, his children, and their blue-aproned team continue this legacy, passionately advancing the art of French cheese mongering.
Founded in the 1970s to preserve protect traditional cheesemaking after the collapse of when industrial milk collection, failed in the 1970s, this Pyrenean cooperative united brought together local farmers to age and market their cheeses collectively.. Over time, it earned the prestigious AOP Ossau-Iraty label and expanded through the merger of valley cooperatives, becoming a true gardian of the Basque-Béarnais farming heritage.
Founded in 1909, when 50 visionary dairy farmers mortgaged their farms to build a creamery, the Isigny Sainte-Mère Cooperative was born from a deep belief in the richness of their terroir. Over the past century, it has withstood world wars, pioneered exports, and secured AOC and PDO labels for Isigny Butter, Cream, and Camembert, becoming a global guardian of Normandy's dairy heritage.
La Racotière is an artisanal company specialized in the maturing and marketing of high-quality farmhouse goat cheese made from raw milk, including the famous Clacbitou.
Created in 1970 by Mrs Devillard, La Racotière collects cheeses from small and medium-sized farms in Burgundy, especially in Saône et Loire where the meadows are green and bordered by flowering and fragrant hedges.
Harvey & Brockless is a British producer and distributor of speciality foods, working with artisan food producers across the globe. Every day, they supply to a nationwide network of customers from the smallest farm shops, to restaurants and food manufacturers.
Since 1958, a century ago, these Master cheesemakers have been maturing cheese in the secret mountains of the Swiss Alps, waiting to produce the best quality cheese worldwide, jewel of their passion. Valuing mountainside and plains craftsmanship in the heart of the Gruyère mountains.
Awarded Meilleur Ouvrier de France (Best Craftsman of France) and Meilleur Fromager International (Best International Cheese Maker) in 2007, Rodolphe Le Meunier is renowned for his talent and impeccable quality standards both in France and abroad.
Rodolphe le Meunier is based in La Croix en Touraine, Loire Valley, France.
The Fromagerie d’Auxon is a family-owned cheese producer located in the heart of the Chaource designated area. Four generations of family cheese makers have been handling the production of traditional regional specialties.
Fromagerie d’Auxon is based in Auxon, Aube, France.
The SEIGNEMARTIN cheese dairy is a family-owned producer that has been producing and aging cheese for 3 generations. They master the aging of the Comté, up to 4 years.
Seignemartin is based in Nantua, Jura Region, France.
The Schmidhauser family perpetuates a long tradition as artisanal cheesemonger, handed down from generation to generation for more than a century. Initially specialized in the process of aging cheese, Schmidhauser has also started producing its own raw milk cheeses, in the respect of Savoyard traditions.
The Fromagerie Schmidhauser is based in Alex, Haute-Savoie, France.
For over 70 years, the family-owned Fromagerie P.Jacquin & Fils has maintained a tradition of seeking quality while respecting traditional methods of production and ripening.
P. Jacquin & Fils is based in La Vernelle, Loire Valley, France
Margot Fromages, cheesemonger since 1886, was first specialized in producing and aging Gruyère, before extending to a wide range of Swiss specialties. Willing to share its love for traditions and cheese, Margot Fromages sets a point of honour to be always seeking for excellence.
Margot Fromages is based in Yverdon-les-Bains, Canton of Vaud, Switzerland.
The Coopérative Vercors Lait was created in 1956 and belongs to local farmers producing milk in the Vercors Regional Natural Park. Their milk and cheese benefit from the un-spoilt environment of the region.
Coopérative Vercors Lait is based in Villard de Lans, Isère, France.
The Azienda Agricola Bonat is led by Giogio Bonati and his son Gianluca. This family farm of a hundred of cows is located in the countryside of Parma. They produce only Parmigiano Reggiano and have won multiple awards and medals for cheese aged up to 7 years!
The Azienda Agricola Bonat is located in Basilicanova, Parma Province, Italy.
The Paccard family is specialized in aging farm cheese from French Alps Mountains. They are considered the best cheesemonger for Alpine cheese: they supply their products to the most famous cheese shops and restaurants in France.
Joseph Paccard is based in Manigod, Haute Savoie, France.
Since 1931, the Fromagerie Réo processes milk from Normandes cows. This milk, rich in flavors from this exceptional grazing terroir is transformed into Camembert de Normandie PDO. For more than 80 years, the Fromagerie Réo is considered as one of the best producers of this iconic cheese!
The Fromagerie Réo is based in Lessay, Normandy, France.
Casearia Faiello is a small dairy farm specialized in cheese from Campania and Apuglia regions. They are renowned for their Mozzarella Bufala Campana, produced from 100% Buffalo’s milk, grazing only in the Mount Alburni inside the National Park of Cliento.
Casearia Faiello is based in Battiapaglia, Campania Province, Italy.
The Fromagerie Baechler is a family-owned cheese producer handled by Xavier Baechler (4th generation). The cheese is made following a traditional know how passed from father to son since 1860. Located on the Domaine de Broc since 1928, their milk comes exclusively from the region of Lot-et-Garonne (Southwest).
The Fromagerie Baechler is based in Le Temple-sur-Lot, Lot-et-Garonne, France.
For thirty years, The Fine Cheese Co. has nurtured and supported the cream of British cheesemakers. Committed to the survival of traditional cheese-making, and to introducing farmhouse cheeses to as wide a public as possible, their cheeses are praised for their quality through numerous awards, notably the Best British Cheese Award at the 2019 World Cheese Awards.
The Fine Cheese Co. is based in Bath, Somerset, England.
Landana cheeses are produced in the ‘’Green Heart of Holland’’. Maturing for many weeks or years on untreated wooden shelves, the cheese is continuously turns by hand until it acquires the quality expected of a Landana cheese.
Landana is based in Bodegraven, South Holland, Netherlands
La Antigua, meaning ‘’the ancient’’ in Spanish refers to hundreds years of pastoral tradition in the area of Zamora and Salamanca, where La Antigua cheeses are born. The pure sheep milk, fresh, intact and alive used for their production is selected according to a traditional method which identifies the sheepherding and its herds caring about their natural environment, the Castilian Steppa.
Queseria La Antigua is based in Fuentesauco, Castile and Leon, Spain.
Le Moigne family has always been attached to the complete control of their production loop: their Holstein cows are born on the estate and then fed with the forage proper to the farm.
This love and their hard work earned them a bronze medal in 2020 at the Paris General Agricultural Competition.
La Ferme de la vielle Abbaye is based in Barbery, Calvados Region, France
Featured Foie Gras
This is one of France's leading Foie Gras companies. From the union of the two greatest families of Foie Gras history, this company paves the way of Foie Gras production by allying ancient methods and savoire faire, with novel engineering and industry.
Since 1811, the unique recipes of Maison Feyel have been passed down by its chefs from generation to generation. Today, Feyel is a reference in French gastronomy and its products embody 210 years of know-how. Feyel combines the authenticity and traditional know-how of its land with recipes of unparalleled flavors. Its products, always more surprising and daring, combine tradition and novelty.
Fun Fact: Maison Feyel was Napoleon III's official supplier!
A young, teenage company in the Landes region that has been raising ducks on its farm since early 2006. It values the local terroir by feeding the ducks a carefully selected diet of regional produce. Owned and run by Bruno and Guy - with roots tracing back to Bruno's grandfather and Guy's father - this family operation ensures authentic, guaranteed local quality.
Founded in 1884, Masse La Maison du Foie Gras supplies more than 200 Michelin star restaurants. Handled by the 5th generation of the Masse family, their products showcase the French artisanal excellence. Attentive to the animal well-being, Maison Masse conscientiously selects its producers for their respect of a strict specification process.
Maison Masse is based in Rungis, France.
Featured Cold Cuts
Cavalier Umberto Boschi is a family-owned business that have been producing and distributing Italian meat and cold cuts for almost 100 years!
Indeed, Cavalier Umberto Boschi is the fourth generation of the Boschi family, which continues to strictly follow the tradition handed down from the past, putting passion for work, tradition and attention to the smallest detail first.
An ancient, fifth-generation company dedicated to crafting the famous Iberico ham at the peak of artistry since 1895. Located in the province of Salamanca, in warm Spain, these producers have been committed to making some of the world's best Iberian products, with the Guijuelo denomination.
This company goes all the way for taste: crushing peppers on demand for optimal strength, homemade garlic paste in saucisson, every step is taken to ensure correct taste, to success. With 115 years of expertise, what more could you ask for? They specialize in premium saucisson and charcuterie, where meticulous, on-demand preparation delivers unbeatable quality.
This company’s secret lies in its close ties to local producers, time-honoured family techniques, and unique Spruce wood smoking for irresistible flavour -perfected over 48 years. Father-to-son transmission shapes their exquisite cold cuts. Local, proven recipes spark endless creativity.
For over 60 years, this company has crafted Serrano and Iberian hams- a true symbol of gathering and unity. Handcrafted production lies at its heart. With rigorous standards and careful labelling, excellence is simply the norm.
In the verdant Churwalden region, chosen spices elevate salaisons and sausages that affine slowly. Above 1,000m in the Grisons Mountains, products dry in pure air. This process infuses fresh, deep flavours into the salaisons, delivering reliable mountain fare to the world below.
Since 1895, Torrencinas is producing premium cured products from Spanish Guijuelo Iberian pigs, using the same drying rooms and the same smoking huts as their ancestors. Tradition, craftsmanship and working in harmony with their environment have been Torrencinas mottos for more than a century.
Torrencinas is based in Guijuelo Salamanca, Spain.
Butchers and meats curers since 1816, the Duculty family has been able to pass on, from father to son, the authentic production of dry sausage, based on the quality of the pork meat, but above all on an unchanged recipe and exceptional maturing conditions, thanks to the pure air of the Pilat Regional Park.
Maison Duculty is based in La Terrasse-Dur-Dorlay, Loire, France.
Since 1946, Maison Montauzer has combined passion and terroir to offer top quality Basque products. Christian and Nelly Montauzer are now managing the Charcuterie, perpetuating the family traditions.
Maison Montauzer is based in Guiche, Aquitaine, France.
Born in the heart of the mountains, the artisanal charcuterie of the company Leon Chaillot Salaisons is an integral part of the gastronomic heritage of Ardeche and Auvergne. Their range of saucissons has a Protected Geographical Indication (IGP) and a “Montagne” denomination, “Organic” appellation as well as a “Label Rouge” for its differentiating taste.
Leon Chaillot Salaison is based in Roiffieux, Ardeche, France.
Featured Fresh Meat
This wonderful company prides itself on guaranteeing respect for the environment, its human workers, and the animals. It employs traditional poultry-raising methods from the Basque Country to minimize environmental impact and promote healthy animals. The poultry grow slowly and with care, fed a diet of cereals from the farm itself.
"Viandes d’exception," a legendary butcher renowned for supplying Paris and France's top Michelin-starred restaurants like Le Jules Verne, Le Pavillon Ledoyen, Le Relais Louis XIII, and La Dame de Pic. An ancient family tradition spanning for three generations, they’ve delivered exceptional meat quality, perfectly in tune with today’s discerning tastes.
Proud of their craft, 300 lamb farmers unite in the Pyrénées around shared values. They enforce strict yet natural ethical standards like letting lambs feed on their mother's milk. Labels guarantee traceability and quality, delivering highly reputable lamb.
Featured Seafood
Since he took over the management of Huîtres Miet in 1994, at the age of 23, Jérôme Miet has perpetuated the family tradition based on innovation in the service of the development of the terroirs.
His oysters are cultivated with know-how and respect for the environment, enabling him to offer quality products.
This wonderful seafood company has thrived for over 90 years, prioritizing essential values like taste, respect for the product, people, and the environment. It offers the best products at their peak freshness, seamlessly bridging seafood production with direct delivery to clients.
Since 1972, and after carefully checking each fish, the salting is done by hand with dry salt embellished with some spices according to a protected recipe, to tighten the flesh and concentrate the taste. Then, salmon is smoked, exclusively with beech shavings. During this step, the salmon develops the «gustative signature» of the company.
Fumage du Val de Lys is based in Roncq, Nord Region, France
Featured Épicerie
This beautiful little company has 11 employees and two heads - guess what, they're both named “Hervé”! Simple, natural recipes and local ingredients have forged its reputation as a noble biscuit maker in the Pays Basque.
Fontaneto is a distinguished Italian pasta brand from Piedmont's quaint heartlands, renowned for its fresh and stuffed pasta masterpieces like plin Ravioli, agnolotti, and gnocchi. From modest roots in 1988, this spirited enterprise expanded rapidly, opening a grand factory just six years later - all while staying true to its beating heart: fresh Italian pasta, crafted the authentic way.
Popote is a French organic baby food brand bridging homemade and industrial meals with delightful, 100% organic options made in France, free from added sugars and salt. This lets your little one start their culinary journey confidently, following the French saying "Ici, on régale les bébés voraces" – “Here, we delight voracious little ones.”
In 1885, Marie-Louise Maury inherited the coffee from her parents, and gradually served her clients ravioli. Its reputation in the local press makes the business grow, therfore, his grandson opened the first dedicated shop. Thanks to her family recipe, Marie-Louise Maury initiated a beautiful family adventure that still continues today.
La Mère Maury is based in Mours-Saint-Eusèbe, Drôme Region, France
The Provenza family’s first oil mill dates back to 1966, but it's in 1993 that the company decided to launch its own label on the market. Torretta Extra Virgin Olive Oil is the result of the passionate work, obtained exclusively from olives grown and picked on the land of the surrounding hills, at an altitude between 100 and 200 m above sea level.
Toretta is based in Battipaglia, Campania Region, Italy.
Featured Wines and Beers
This savoyard domaine is born out of the passion of its founder, Jean-Francois Marechal. In 1989, at only 18, Jean-Francois bought its first vineyard parcels and started to create its own traditional Savoie wines. From the vine to the bottle, everything is handled on-site in respect of traditions and environment.
The Gilbert & Gaillard Wine Guide, a reference for professionals and wine lovers around the world, has awarded three of their wines with a gold medal.
They crafts premium Champagnes from family-owned vineyards in the Marne Valley. At heart, a story of lineage and transmission, this house dates to 1643. The Pottin and Dhuicq families have tended Champenoise vines together for generations, producing cuvées like Crescendo Brut (Chardonnay-Pinot Meunier blend) celebrated for their finesse, freshness, and pastry notes.
Founded in 2003 by Christophe and Alexia Noyon, La Brasserie des 2 Caps was created to sustain their a family farm and preserve its historic buildings. Driven by passion and dedication, they have mastered an authentic brewing craft, earning multiple awards and winning the hearts of an ever- growing number of beer lovers.
Founded in 1850 on a farm in Silly, small town in Belgium, this family-owned brewery blends deep-rooted tradition with modern innovation. Today, it produces a wide range of renowned Belgian beers while continuing to expand its production and international presence.
The Châteauneuf-du-Pape's winemaking heritage was established, beginning with the Greeks and Romans, then preserved by medieval religious orders, and famously elevated by the Popes in Avignon from 1309. Its modern identity was solidified after the phylloxera crisis, culminating in the creation of the world's first formal wine appellation rules for Châteauneuf-du-Pape in 1933, which became the model for France's AOC system
Built in the 16th century, Château Capion boasts a winemaking heritage shaped by centuries of history and several successive owners, including families deeply marked by the events of the 20th century. Since 2023, its new owners have opened a fresh chapter, combining the estate’s long tradition of fine winemaking with the creation of a distinctive venue for private and corporate events.
Malijay tells a story of family and modern renewal. It details how Aude Deltin, the youngest member of the Deltin family, joined the estate in 2013 without formal training, then led its complete transformation towards certified organic and sustainable viticulture. Her vision has expanded the winery's prestige with new appellations like Gigondas and Châteauneuf-du-Pape, while maintaining the estate's 16th-century winemaking heritage in the Southern Rhône Valley.
Created in 2014, the Maison Deveney-Mars was built from the meeting of two wine lovers: Lionel Deveney and Jérémy Mars. Two men with a passion for wine and especially Burgundy wines.
The domaine is located in the magnificent and famous region of Burgundy, more precisely in the Côte de Beaune and the Hautes-Côtes de Beaune, two exceptional wine-growing areas.
Domaine Paul Meunier harvested its first vintage in 2014. Ten hectares of old vines of various terroirs in the Agly Valley. In the villages of Maury, St Paul de Fenouillet, Lesquerde and Centernach, the heart of Roussillon.
Vineyards are integrated into their natural environment, organic farming, permaculture, without insecticides.
Their family has been the owner-manager of the Château de Varennes since 1809, passing on its know-how for more than 10 generations.
Lying in the Beaujolais-Villages appellation, the wine produced by their vineyard – traditionally a red one – is fruity and smooth. It is produced from gamay vines. As for the white wine, it is made of the chardonnay grape variety.
Featured Dessert and Fruits & Veggies
With 170 companies collaborating as one big family, SCA Fruits has grown since 2002 - from just ten producers at the start - to guarantee local production on Réunion Island through a sustainable closed-circuit system. They share best agricultural practices for environmentally responsible work.
Chocolaterie Gaucher is a passionate, 21st-century artisanal chocolate house, definited by its strong team spirit, commitment to innovation and local sourcing, and dedication to sharing the pleasure of chocolate through its 3 boutiques. Pride of their shop are products like the Coeur à Croquer and their Chocolate Shoe.
