250g
Made by the Château Léoube beekeeper, this honey has a creamy texture with floral and fruity fragrances reminiscent of the sweet scent of lavender and maquis.
€9.00
80g
This symbolic recipe of Provençal cuisine is made with black olives mixed with capers, anchovy paste and olive oil. The black tapenade can be shared as an aperitif on toast or with raw vegetables.
80g
A recipe reminiscent of the sun, made with sundried tomatoes and tomato coulis, delicately seasoned with a hint of chili.
250ml
From Picholine et Aglandau vareties, this extra virgin olive oil Azur Selection has a generous green flavour and could be used plain or for cooking.
80g
This dip is a must for the Provençal aperitif! Traditionally served with chopped raw vegetables, this creamy anchovy sauce can also accompany pasta or fish such as red mullet.
