Latest Posts

Saucisson Sec vs Supermarket Salami: What Melbourne Shoppers Should Know

If you've ever stood in the deli aisle at Coles or Woolworths in Melbourne wondering whether that pack of "salami" is the same thing as a proper French saucisson sec, you're not alone. They look similar. They're both cured pork. They both end up on a cheese board. But the difference between them is bigger than most Australian shoppers realise — and once you taste the real thing, it's hard to go back. Here's what actually sets them apart, and how to make a smarter choice next time you're building a charcuterie board for friends.

A Short History of Chicken Liver Pâté: From Ancient Rome to the French Table

Few foods feel as humble and as luxurious at the same time as a good chicken liver pâté. Spread thick on warm bread, paired with a cornichon and a glass of wine, it's the kind of thing that tastes like it has always existed. And in a way, it has. The story of pâté stretches back more than two thousand years — and it's a lovely one.

The Origins of Beef Bourguignon: From Burgundy Farmhouses to Melbourne Kitchens

Few dishes feel as deeply, unmistakably French as beef bourguignon. A dark, glossy stew of beef slow-cooked in red wine. It's the kind of meal that fills a house with the smell of Sunday and tastes like it was invented to be eaten by candlelight. But like most great French dishes, beef bourguignon didn't start in a grand kitchen. It started in a field.

We launch our new website: more modern, ecological and accessible.

We're proud to present our brand new website! Designed to offer a more fluid and intuitive experience, it reflects our commitment to innovation, accessibility and respect for the environment.