Category Our vegetables

Our Celery Celery     A stalk of celery weighs 30 grams on average. Unlike celeriac, it is cultivated for its very white and aromatic ribs, crunchy on the palate. Celeriac is a variety of celery cultivated for its root…

Our Carrots Carrot       The carrot occupies a privileged place among vegetables: it is versatile and its sweet taste is appreciated by all generations. It is she who gave its name to beta-carotene, whose health benefits are recognized.…

Our Eggplants Eggplant     Eggplants are large fruits that are purple or white in color. The raw fruit has the texture of a sponge and a rather unpleasant taste due to the presence of saponins. When cooked, it becomes…

Our Asparagus Asparagus     Most asparagus should be peeled delicately before going to the pan. Once cooked, they can be enjoyed as a starter or as a garnish. It has an almost sweet flavor. The white asparagus is harvested…

Our Artichokes Artichoke     Native to the western Mediterranean, the artichoke is a botanical evolution of the thistle. This edible flower with a fine flavor garnishes tables in spring and summer. Delicate and generous, the flesh of the artichoke…

Our Herbs Herbs     Aromatic herbs, or fine herbs, are plants cultivated in vegetable gardens or in large vegetable crops, for their aromatic, condiment or medicinal qualities. Their leaves, fresh, or else dried or dehydrated, are generally used to…

Our Salads Salads       The salad is a vegetable plant whose leaves are consumed most often raw. They are generally divided into three main categories: lettuce (batavia, romaine, oak leaf, etc.), chicory (escarole, endive, curly, etc.) and small…