In the cellar...
Red wines, white wines, rosé wines, wines with bubbles, wines without bubbles, vins plaisirs, vins de soif, vins puissants, Rhône Valley wines, Provence wines, wines to drink or to keep, wines for novices or experienced tasters, Bordeaux, Bourgognes, Loire and Jura wines, renowned wines, confidential wines, organic wines, sulphur-free wines, wines for summer and others for winter, Beaujolais, Armagnacs and Cognacs, wine fountains and wine glasses, wines from Languedoc and Roussillon, Champagnes and wines from the South-West, wines to offer, wines to treat yourself to, wines for special occasions, wines that will bring back memories and others you'll never forget, wines, wines and more wines.But wines made by winegrowers!
On the delicatessen side...
Local gastronomy, Arles and bull sausages made by an artisan butcher, Camargue rice, Camargue salt, home-cooked dishes, olive oil from the Vallée des Baux de Provence, Poutargue...
Southwestern gastronomy, foie gras from small producers, cassoulets, confits, garbures, rillettes and canardises...
Iberian charcuterie: Pata Negra Ibérico Bellota ham, Serrano and Duroc hams, chorizo, lomo, lomito and soubressade...
Vinegars, spices, herbs and condiments, mushrooms, AOC cheeses, honey and jams...
Red wines, white wines, rosé wines, wines with bubbles, wines without bubbles, vins plaisirs, vins de soif, vins puissants, Rhône Valley wines, Provence wines, wines to drink or to keep, wines for novices or experienced tasters, Bordeaux, Bourgognes, Loire and Jura wines, renowned wines, confidential wines, organic wines, sulphur-free wines, wines for summer and others for winter, Beaujolais, Armagnacs and Cognacs, wine fountains and wine glasses, wines from Languedoc and Roussillon, Champagnes and wines from the South-West, wines to offer, wines to treat yourself to, wines for special occasions, wines that will bring back memories and others you'll never forget, wines, wines and more wines.But wines made by winegrowers!
On the delicatessen side...
Local gastronomy, Arles and bull sausages made by an artisan butcher, Camargue rice, Camargue salt, home-cooked dishes, olive oil from the Vallée des Baux de Provence, Poutargue...
Southwestern gastronomy, foie gras from small producers, cassoulets, confits, garbures, rillettes and canardises...
Iberian charcuterie: Pata Negra Ibérico Bellota ham, Serrano and Duroc hams, chorizo, lomo, lomito and soubressade...
Vinegars, spices, herbs and condiments, mushrooms, AOC cheeses, honey and jams...
