Wine & Champagne
Since 1497, the Belliard family has produced wine with passion. Over the centuries, we have never ceased to cultivate vines with the highest standards of perfection. The acquisition of new châteaux in the 20th century allowed us to diversify our wine ranges. Located in the heart of the largest French wine region, Belliard Vins Sélections offers a wide range of great wines, crus classés and vintages: Pomerol, Pessac-Léognan, Sauternes, Saint Emilion Grand Cru, Saint-Estèphe, Margaux, Bordeaux . Xavier Belliard, winegrower and oenologist, represents the 17th generation of the Belliard Family. 95 hectares of vines are spread over the most prestigious Bordeaux terroirs. Each plot is chosen for its optimal quality and its exceptional terroir.
Maison Le Star is the realization of a dream and the expression of a passion. The world of wine is sometimes considered complex and intimidating for the uninitiated. Maison Le Star wishes to put emotion back at the heart of this experience. Maison Le Star, producer with 6 Châteaux and nearly 600 hectares of vines, is today one of the leading companies in Bordeaux. Combining a modern approach to wine and respect for traditional practices in viticulture and winemaking, Maison Le Star has acquired unique expertise in the development and marketing, in France and around the world, of „vin de plaisir“.
Our Châteaux alone represent all the diversity and richness of the terroirs of Bordeaux, between Dordogne and Garonne. On the clay and limestone soils, on the plateaus and the hillsides, wines are born with marked characters, supple or powerful, fruity or full-bodied but always authentic.
From chardonnay to pinot noir, from extra brut to demi-sec, from blanc de blancs to rosé, always the best at the right price! Our offer represents the largest and widest selection of crémants on the Czech market. By law, the crémant must mature in the bottle for at least 9 months before removing the sludge, the crémant on our menu matures much longer, in some cases even 60 months. The results are so convincing that many “mes crémants” regularly beat their most famous parents of bubbles (Champagne) in blind tasting contests.
Winegrowers in Rilly la montagne for 4 generations, Julien Herbert cultivates with passion the most famous grapes from the mountain of Reims. The wines stand 72 months minimum
in the cellar to bring maturity to the champagnes. The estate is based on 4,55 Ha of vineyard classified 1er cru, divided into 40% Chardonnay, 35% Pinot noir and 25% Meunier.
Fabre en Provence, ambassador of the six Domaine & Châteaux of our family, 550 ha of vines in AOP Côtes de Provence including 112 hectares in “Cru Classé” since 1955. “We have two CRU CLASSE the chateau de L’Aumerade in Pierrefeu du Var and the Chateau de la Clapiere in Hyères. Our family has been a specialist in Rosé de Côtes de Provence since 1920”. We also have 3 superb terroirs: Pierrefeu, Hyères les palmiers and La Londe les Maures. Our young and dynamic team is made up of wine lovers, admiring ancestral know-how of which they are worthy ambassadors.
Producer specializing in AOC Châteauneuf-du-Pape since 1925, AOC Côtes-du-Rhône & Côtes-du-Rhône Villages, IGP Vaucluse and varietal wines, we also offer Vacqueyras and Gigondas. One of the golden rules, guarantor of the quality of Châteauneuf is selective sorting, that is to say a manual harvest, where only the most qualitative berries are kept. Precious grape which will give a precious wine. The Cellier des Princes vineyard is characterized by very close proximity to the Châteauneuf and Côtes-du-Rhône vines, hence 3 unique assets for our Côtes-du-Rhône and Villages. Exceptional terroirs qualitatively close to those of our Châteauneuf-du-Pape wines. A grape variety identical to our Châteauneuf-du-Pape, in particular, from old Grenache vines.
And above all, an almost systematically manual harvest and selection by teams of grape pickers already experienced in Châteauneuf-du-Pape sorting techniques.
The Château de Meursault estate stretches over the Côte de Beaune from Aloxe-Corton in the north to Puligny-Montrachet in the south, passing through the famous village of Meursault. Our red wines from the Pinot Noir grape variety express their terroir, particularly in the premier crus of Volnay, Pommard, Beaune, and Savigny lès Beaune and our grand cru Corton. In Meursault, the Château is owner in ten “climats” with the prestigious premier crus Les Charmes Dessus, Charmes, Perrières and has a monopoly: Clos des Grands Charrons. Our white wines from the Chardonnay grape are also found on our superb plots of Puligny-Montrachet 1er Cru Champ Gain and Champ Canet, Savigny Lès Beaune, Beaune and Corton-Vergennes. The Château de Meursault bottle is produced according to a specific model designed in the 18th century. Only the wines of Château de Meursault and Château de Marsannay are bottled in this unique bottle!
The history of Maison Lucien Albrecht has its origins in 1698 when Balthazar Albrecht settled in Orschwihr, south of Colmar (68), a small village in Alsace ideally located for the cultivation of vines. Eight generations will follow one another on this very particular terroir and work this soil with determination and passion to forge a name and a typicity of Alsace wines which are characterized, thanks to the clay-limestone soils, by an original freshness and aromatic structure. Meticulous work is carried out in the cultivation of the vines with respect for nature. Concerned about transparency and excellence in the management of its vines, Maison Lucien Albrecht adheres to the Agri-Confiance system which promotes and favors the use of the most gentle and environmentally friendly products.
Our seafood products
It was in 1920 that the “family saga” began. Fisherman in the Mediterranean for three generations, fishing is for us more than a profession, it is a passion. Based in Provence, our family business is to date the only French fish cannery on the Mediterranean coast. Located in Port Saint Louis du Rhône, halfway between Marseille and Sète, this geographical location allows us to process all our fish in the best possible conditions with a constant concern for quality: from their reception to their packaging, passing through their transformation in our approved workshops. The taste for the authentic, more than a slogan, it is really our key word…
Our cheeses
Made from raw milk collected between the sea and the countryside, which gives it a unique organoleptic signature, Réo Camembert is still made today according to the know-how developed by Théodore Réaux more than 80 years ago. Churning produces a butter with preserved organoleptic characteristics. Unique, Réo fresh cream is one of the few to display a fat content of 42%. Our traditional technique allows obtaining great aromatic richness and an incomparable texture: a very characteristic raw curd for country cottage cheese and great smoothness for smooth cottage cheese.
Family business, established for 50 years in Burgundy, in Gilly-les-Cîteaux. We defend with conviction the work of our milk producers in order to guarantee them a correct and stable milk price. We strongly favor local supplies and French suppliers, in equipment and raw materials. In constant search for innovation and excellence, we are proud to offer our customers quality products. Our range of products is wide, known and recognized in France and internationally. We have created strong brands around Brillat-Savarin (which became IGP in 2017), the backbone of the company. Cheese factory “La Fromagerie Delin”: the Brillat-Savarin IGP specialist, cheese factory “La Fromagerie Juchy”: producer of Brie Melun AOP (the last artisanal production in France) and Brillat-Savarin IGP raw milk, cheese factory “La Fromagerie de Chevillon”: the double cream specialist! Dairy “La Laitière de Bourgogne-Franche-Comté”: production of yogurts and white cheeses with 100% milk from Bourgogne Franche-Comté. Cheese factory “La Fromagerie de Montbéliard”: production of Morbier AOP and pressed pasta specialties in particular… with cow’s milk, exclusively from the Montbéliarde breed, of course!
Our jams
Bioloklock owes its origin to neither the current fashion not the interesting calculation and not at all an opportunistic approach. Our artisanal family business is the result of a very long family commitment to organic farming since the 1960s, which is our position among the pioneers of organic farming. Today we work in agroecology and permaculture. All our products are free of pectin and free of gelling ingredients. They are sweetened with blond organic cane sugar (fair trade) or concentrated apple juice. The organic fruit we use is 100% French: it comes primarily from our family orchard or from proven partner producers.
Our foie-gras
True ambassador of great French cuisine, company CASTAING distributes its foie gras and gourmet products all over the world to a prestigious clientele of hotels, restaurants, department stores, delicatessens, smokery shops – caterers and professionals, which have in common the desire to offer the most authentic flavors of the Landes. Company CASTAING has always chosen to work in close collaboration with local farms of human size which perpetuate small-scale breeding in the open air with a 100% natural diet of the best duck with foie gras (duck MULARD, characterized by a large body frame, and massive livers).
In 1960, Jeanne Grolière decided to embark on the production of family preserves and Périgourdines. She cooked her recipes inherited from her parents and grandparents in her own stoves and went to the market every week to sell her products. It is always in this spirit of perfection that we seek to create, on a regular basis, innovative, original and delicate recipes such as our crème brûlée with foie gras or our duck foie gras with Guérande salt lacquered with Pineau des Charentes. Our recipes are made without dyes or preservatives. “Our profession is above all a passion, that of Périgourdine haute gastronomy, offered to the greatest number and with respect for authentic flavors”. We are sculptors of flavors.
Behind every Rougié product, there are men and women committed to responsible and reasoned production, with know-how spanning nearly 140 years. Our breeding relies on a network of 541 French producers subject to the Rougié quality requirement. Made up of small family farms, this network of family farms is divided between our two breeding basins in Brittany and Pays-de-Loire and the South-West in the purest French tradition. At Rougié, all of our producers are enthusiasts who are committed to the health and well-being of the animal. Today we guarantee animals without antibiotics in our farms, from birth. Since 2014, we have favored soft and natural medicines such as herbal medicine or probiotics.
Our terrines
Roger Vidal is a family business located in southern Aveyron at the foothills of the Larzac plateau, between Millau and Montpellier, created in the 1970s, making canned pâtés and terrines and spreads. Respectful of old-fashioned manufacturing and putting all his know-how into the development of its pâtés and terrines, Roger Vidal has been making gourmet products for more than forty years. The range of pâtés and terrines has grown over the years to meet growing, increasingly demanding demand. Butcher from father to son for several generations, the recipes for his terrines are the work of a whole range of know-how and a regional tradition.
Our sausages
Teyssier started out as a small charcuterie, founded by Victorin Teyssier and his wife in 1871 in Saint-Agrève. Over the years, with respect for tradition, Maison Teyssier has acquired expertise in the manufacture of hams and dry sausages. The Teyssier brand, marketed by artisans and local shops (butchers, wine merchants, delicatessens, etc.) is today renowned among professionals for the quality of its cured products. Established in Saint-Agrève for 5 generations, the company contributes to the economic development of the Ardèche plateau by favoring local employment. Teyssier mainly uses fresh meats of French origin, preferably bought in the region. Its sausages and hams dry and mature in the heart of the Regional Park of the Monts d’Ardèche, at an altitude of 1,100 m, where the natural and protected air guarantees exceptional maturing conditions.
Our biscuits
Heir of a long line of creators of delicacies for which Reims has become famous, company Fossier has managed to conserve and develop the creative mastery which has made its biscuit recipes inevitable gourmet milestones. A traditional biscuit factory, forged by two-and-a-half centuries of history, Fossier is the mother company of the Biscuit Rose de Reims and combines the good taste of past times with today’s savours for the pleasure of modern gourmets.In 2006, the company obtained the “Entreprise du Patrimoine Vivant” label. Awarded by the Ministry of the Economy, Finance and Employment, this label rewards “renowned and ancestral know-how, based on the mastery of traditional techniques, specific to a territory”.
Our sauces
Traditional French cuisine
Develop recipes using the expertise of a Chef
Naturalness
In order to ensure the best quality in terms of flavor, we carefully choose noble ingredients and we cook all our recipes:
without artificial colors and artificial flavors
Taste
Be the culinary benchmark by working with noble ingredients, like “at home”