Let yourself be seduced by the originality of AOP Espelette pepper mustard. An innovative recipe stemming from a flavor-rich blend to enhance your dishes.
Savor&Sens' cep mustard is a delightful, velvety creation. It is enjoyed as a complement to white meat or used as a vinaigrette. Its creamy texture is enriched with pieces of ceps, adding a woody note that enhances the flavor of your dishes.
Discover Savor&Sens' black olive and rosemary mustard, a creation with a velvety texture and infused with olive pieces. An ideal condiment to accompany a variety of dishes!
You'll love the Calissons of Saint Rémy, the ideal speciality for confectionery lovers. These typically Provençal sweets are made from almonds, candied fruit and sugar. These delicacies are not very sweet, are extremely soft and have a delicious almond flavour.
Assortment of three recipes in this Provencal Aperitif Pack : Croquets with Nyons PDO olives, Croquets with Provence tomatoes & Espelette PDO peppers and our Croquets with Pistou & Parmesan PDO, to be enjoyed with a glass of wine, a craft beer, a Muscatel wine... In short ? Good, tasty and local !
Fall for Nyons PDO olives from Moulin Ramade, a producer located 14 km from the Fabrique ! These PDO olives are ideal to enjoy on their own or as an enhancement to a recipe.
Fall for the typical Provençal biscuit with the taste of your childhood : the Croquettes de Vinsobres. A small biscuit that crunches under the tooth with a good dose of almond and only 5 ingredients !
A delicious taste of almonds combined with an intense chocolate, discover the Croquettes de Vinsobres almond and chocolate. A 19% almond & 19% chocolate version for the 110 years of the Croquette. "The tradition, the chocolate too !"
Fall for our delicious Tablet of Calissons with Pistachio. A delicious blend of almond, candied fruit and pistachio. Petit Duc Calissons are low in sugar, extremely soft and deliciously almondy.
Discover these Parmesan cashews, the perfect combination of the crunchiness of cashews and the flavor of Parmesan. A gourmet and irresistible snack to savor at any time. A recipe that will liven up your appetizers and surprise your guests.
Discover these Tomato and basil cashew nuts, the perfect fusion of the crunchiness of cashews and the flavors of tomatoes and basil. A gourmet and irresistible snack to enjoy at any time. A recipe that will enliven your appetizers and surprise your guests.
Fall back into childhood with the Berlingots of Carpentras : aniseed, orange, lemon, raspberry, liquorice and caramel. Flavours of yesteryear with a traditional and ancestral know-how.
Discover Rosemary from Tisanes le Dauphin, a sublime plant typical of the Mediterranean Basin, to be enjoyed in cooking or as an infusion !The little extra ? This 100% organic plant comes from a company located 30km from La Fabrique.
Fall for our Lemon calisson tablet, a delicious creation that combines the sweetness of almonds with the tangy zest of lemon. Le Petit Duc’s Calissons are low in sugar, incredibly soft, and full of delightful almond flavor!
Fall for our Hazelnut calisson tablet, a delicious creation that combines the sweetness of almonds with the subtle richness of hazelnuts.
Le Petit Duc’s Calissons are low in sugar, incredibly soft, and bursting with delightful almond and hazelnut flavor!
Fall for our Raspberry Calisson Tablet, a delicious creation that combines the sweetness of almonds with the subtle richness of raspberry.
Le Petit Duc’s Calissons are low in sugar, incredibly soft, and bursting with delightful almond and raspberry flavor!
Discover our delicious Assorted Calisson Tablet – Fruity Selection, featuring a selection of Saint-Rémy, Raspberry, and Lemon calissons.
Before the industrial era, in the late 19th century, sugar was a rare and precious commodity, used sparingly. We followed the same principle during the many hours spent studying pre-Aix calisson recipes, which...
Discover our delicious Assorted Calisson Tablet – The Gourmet Selection, featuring a selection of Saint-Rémy, Hazelnut, and pistachio calissons.
Before the industrial era, in the late 19th century, sugar was a rare and precious commodity, used sparingly. We followed the same principle during the many hours spent studying pre-Aix calisson recipes,...