Gourmet products local specialties and wines Essonne

You can also take advantage of gastronomic advice, seasonal tastings and ice cube service. Nicolas Longjumeau also offers services such as in-store shopping, in-store collection and delivery. Don't hesitate to ask for your privilege card to benefit from gifts, exclusive discounts and invitations to prestigious events. Follow Nicolas Longjumeau on social networks to keep up to date with all the latest store news.

Open since 1934, this store offers a wide selection of wines, champagnes and spirits. You can shop in-store, collect your orders or opt for delivery. Nicolas in Brunoy also offers services such as gastronomic advice, seasonal tastings, an ice-cube service and the possibility of ordering online and having your order delivered to your home within 3 hours. Don't hesitate to ask for your privilege card to benefit from gifts, exclusive discounts and invitations to prestigious events.

Inter Caves is a modern chain of stores specializing in the sale of champagnes, wines and spirits. Wine lovers can also take advantage of the tasting evenings organized by the winery, as well as the loyalty benefits offered to regular customers.

They offer various services such as in-store shopping, in-store collection and delivery.

Located in Villebon-sur-Yvette, Auchan Hypermarché is a large store where visitors can do their shopping. The store offers a variety of products, including a bakery, fruit and vegetables, a butcher's shop, a fishmonger's, a wine cellar, a sweet grocery, a parapharmacy, organic products, video games, a bookshop, toys, music, jewelry and automotive items. In addition to shopping, customers can also take advantage of services such as catering, goods collection, after-sales service, ticketing, photo printing and a travel agency. The store also offers a drive-through service in the vicinity of Villebon, Massy, Nozay, Antony and Saclay.

La Cave À Fromage is a cheese dairy. It offers a varied selection of mature cheeses. Customers can visit the shop to make their purchases.

It's a patisserie offering a variety of delicious pastries and cakes. It's important to note that Patisserie Ducastel doesn't offer on-site dining or delivery services. So it's best to plan to take your purchases with you, or enjoy them on site.

The Art du Pain bakery in Verrières-le-Buisson is a must for lovers of good bread and pastries. It offers a wide selection of quality products. Customers particularly appreciate the baguette, which is worthy of the best Parisian bakeries, as well as the pastries and viennoiseries, which are to die for. The pastry chef's creations are classic but mastered to perfection. The welcome is warm and the prices very reasonable. However, due to the bakery's popularity, it can be a bit of a wait.

The bakery offers a wide range of products, including baguettes, pastries and viennoiseries. Customers appreciate the quality of the products on offer, especially the baguette, which is compared to that of Parisian bakeries. The pastry chef's creations are also very popular. However, due to its success, there can be a wait to be served. The welcome is warm and the prices affordable.

A place or quality is the keyword. During the year-End Holidays, the Mysterious with its Bavarian chocolate and burnt cream or the Sparkling au and fruit of passion will make your table happy. Among the great specialties of Lofti Ellini, the giant or with pistachio or Délice with three chocolates and its caramel foam. Or the strawberry, and its sponge covered with a thin layer of almond paste. Real happiness to conclude a meal.

If every pastry maker has his specialty, Christian Ducrocq owes his fame to his foam in white gianduja, roasted pecan and biscuit madeleine and cinnamon. Let it take possession of your taste buds with its gingerbread biscuit, salt fleur caramel, fig conflict, Bavarian à, pear and candied pears. When Christmas approaches the return of logs, including the Great Love: strawberry conflict strawberry mara and vanilla foam on madeleine. 

Laurent Carbon has been a baker in Longjumeau since July 2011. With over thirty years of experience in France and abroad, he will surprise you with his creations. Renowned for its bread, but also for its pastries, Laurent Carbon is also a specialist in montées that will accompany all your holidays. Other delicacies will offer you very good moments.

Creativity, colour, exoticism, all senses are éveil for a unique pastry. At Sebastien and Marguarita Duchemin you will find 14 types of macaroons, with new flavours such as peanut and caramel. Let yourself be tempted by homemade chocolates and, above all, enjoy the sweetness of milk ganaches, caramel and almonds. The gourmands paradise. Other sweet surprises await you.

It's not easy to choose between all cakes from this pastry. If you are looking for a fresh and light dessert, choose Evidence, Crisp au, white cheese, and red fruit grout. One of the great specialties of this pastry is the Three chocolates, a crispy black chocolate with white chocolate cream and a milk chocolate cream.

Teddy Goyet is above all a person committed to the planet, a rigorous choice of organic products and packaging. The products are carefully selected and come partly from gâtinais (honey, saffron, cheeses, beer…). His stroke of heart: chicken aiguillettes with gâtinais honey and roasted sesame, slowly cooked in the oven. You can replace your midday sandwich with a meal packed from the day and delivered in a bio-degradable packaging. 

Noël and Dorothy Lemay offer you a specialty every week. Their great speciality that you will find nowhere else: pippin, a tradition of tradition strewn with pilés and roasted sésames. In holidays, to accompany the Foie gras, small mueslis with dry fruits will be perfect. And for those who love the old bread, there is the carpenter, a natural leaven with his cuite and alvéolée mie that sells himself by weight and keeps one week full!

At Benoît Laborie, a good bread must be to hours, the secret of good fermentation to obtain unparalleled quality. Natural breads but also different flavours such as this bread flour and nut aromas or special breads, such as the Courcelle, a tradition of sesame seeds, sunflower and poppy seeds with its rind dotted with seeds to awaken the taste buds. In dessert, try one of the many pastries that offer colour in this warm establishment. Finally, for meals on the afternoon, very beautiful formulas will be offered.

The tradition of this baker's tradition, to the appealing black mie, is a delight. It is made up of cereals, chocolate rolls and pavé. Pains breads in weight also have success: palm, flour flour, nature or three nuts, the carpenter, with some rye are homemade productions you can taste without limit. Other specialty: "   pear chocolate ", marrying puff paste, custard cream, pieces of fruit (pear, apricot…) and chocolate nuggets. You will come to this artisan by chance!

Tradition can rhyme with innovation. In this bakery you will find traditional baguettes, but also beautiful innovations. A puff baguette wand for breakfast or a tartar for relaxation. Ask Imperial, Spelt bread, rye and Malta, or the small peasant bread, bread to butter and fresh cream with individual bacon and cheese. Weekends and holidays, special breads fill the présentoires: … to honey, almond, hazelnut, figs and dates… Everything is cast on site and shaped by hand.

Claude Eugene favours quality and taste. A range of reduced breads to guarantee exceptional quality and entirely manufactured on site. His Croquise is a baguette based on pesticide-free wheat and chemical fertilizers. With its firm crust and cream colour, it is an essential part of the house. La Festival, with its small hazelnut taste and very little yeast is ideal to accompany breakfast. 

In the pure tradition of the French bakery Lionel Kilo offers you a mutitude of bread: coupe bread, classic and organic campaillou, woodcutter, sesame bread, poppy, nuts, figs, little vanilla or pear. The baguette are also spoiled with classical, cereal, country, sesame sermentine, the peasant tip of leaven of rye and wheat flour, the Biological Tradition.

Alexandra and Sébastien Letourneau, who love their profession, will definitely take you through traceability, the quality of the products they offer, but also the originality of prepared meats.
Located on the square of the centre of Intermunicipality, this quality butchery will offer you a leg Cavaillon cooked in snails butter, a roast stuffed with Roquefort, a filet cute to figs, rabbit and calf paupiettes. The pleasure of your taste buds.

A charuterie butchery that proposes to make discoveries like the Italian veal roast, a tasty recipe based on veal cutlets, white ham, raw ham, parsley and grated Gruyère cheese. An original idea that you won't find anywhere else. You can also try the roast of lamb with chanterelles snail butter or Provençal lamb roast. This Ali Baba cave will offer you many aromas treasures like the mignon filet with bacon and paprika, to put an exotic touch on your plates. An institution that knows how to innovate and surprise you.

Thierry Eviction knows the flavors of the past. This baker manufactures his tradition, the Rétrodor, with a recipe of the 1930 s. It weighs 300 g, as before-war, is without additive and ferments a day in refrigerated cupboards. The bread from the grandmother to the cutting, to the flour flour and to the rye and unleavened house, is also delicious. When you return to this bakery, don't miss the taste of walnuts and grapes or that of chestnut and figs. Great speciality of this atypical baker: crocodile rolls, turtle, hedgehog… What to attract the eyes and convoitise of children.

White ham, black sausage, white sausage, or roasted sausage, the sausage has no secret for Sylvain Gasdon. A cheese maker who regularly tries to surprise his customers with innovations: rabbit, fennel and dried vegetables, poultry and lemon. Let yourself be tempted by its thick foie gras, perfect for an Australian lobster prepared in Paris. You will also be able to sample his terrine. 

A refined selection, expert advice, a warm decor at Didier Viou takes the time to find the bottle that suits you. From country wine to the great cru classified from all regions of France you find your happiness at this specialist. The Cellar also offers atypical products such as this Bourgogne Burgundy, blending Pinot Noir and Caesar grape varieties, ideal for accompanying red meats. For the holidays, the Drappier champagne will bring a touch of luxury, a must at less than 30 € uros. 

A unique place where you can enjoy rillettes of eels, terrine of pike, or mustards to truffle or nuts. Michel Hely is not only able to demonstrate his talent with his fine grocery store. This merchant is also a wine merchant offering a wide range of whiskies, as well as champagnes and wines from small producers, able to compete with large wines. Ask him a Sauvignon of Touraine, whose exotic fruit aroma will enchant your guests. 

Trained at the Institut du Vin de Marseille and with a number of winemakers and a wine tasting club for ten years, Rachid Bougherara will highlight a selection of what best wine growers do with him the true values of taste and quality. The selected wines were produced with respect for the environment and most often in bio-dynamic viticulture. Burgundy, Bordeaux, Champagne, Loire, etc. All regions are represented by operators that Rachid Bougherara knows personally. Don't hesitate to ask him to come and discover producers around the world for a small trip beyond our borders.

Because bread is the basis for healthy eating, Didier Méquinion listens to health care professionals. These breads are made with fermented paste, little yeast and, above all, they are little salted. But flavours are present. Like this bread with 3-inch-rich flavours of Omega herbs, dried tomatoes and olives to accompany the aperitif or the blue bread of Auvergne to taste with a salad. A bakery not like others.

Elected a better worker in France and a champion of master butchers, Thierry Duterte is a specialist in quality meat. Beef of Aquitaine, calf of Limousin or Périgord, Breton pig, Red Label poultry are guarantees of the great knowledge of this corbeillois butcher.
And on his yard, try the stuffed veal roast stuffed peppers, apricots or prunes, veal paupiettes with stuffing ham, Le pig. When you pousserez the doors of this butchery, let yourself be tempted by the homemade gras. A real treat!

Don't look for anything other than quality at Laurent Chartrain. A butcher who can choose beautiful limousines and! heifers in Aquitaine to then prepare meat for the perfect end grain. Its roasted onglet of hotel master butter or its veau veal roasts are pure pleasures for your mouth. Pork label Rouge, tender lamb of Poitou-Charentes, Volailles poultry are also all year round on his outlet. 

The Real Products of Auvergne is one of the historical institutions of Orsay. Located in the city since 1925, this family shop will look for its products at the foot of Auvergne volcanoes for the greatest pleasure of its loyal clientele. When you push the doors of this establishment, you can enjoy the view of Cantal cheeses, pâtés and fresh sausages. Try fine groceries and Puy lenses, jams, honey and dry cakes. You can also find other local products such as foie gras, breasts, truffle… A real delight!

Let Patrice Costa guide you to discover or re-discover products, flavours, aromas and quality dishes. In this shop, choose products from the French soil, with their AOC and Red Label, organic products… like the smoked Balik and Outskirts of the Plum House, the fatty livers of the Maison Castaing, François Assisted champagnes, or even the Lips spice loaves of Gertwiller. This gourmet gourmet will also offer you products from other parts of the world. Bon voyage!

The Gardens of Palaiseau are the best in the world. High quality products such as Victoria pineapple and Réunion mangoes. Located on the Commerçante shopping street, you will not be able to go to the shop without a stopover. You will also find a large selection of aromatic herbs and sprouts. Everything is gathered to bring you a little bit of colour that illumineront your home and especially your meals. 

Benoît Martin and Montgomery Lamotte regularly travel the distance between Gif-sur-Yvette from Normandy to offer their customers the best seafood products. Their soles, cod ey other crustaceans seem to be out of the water. These'are committed to selling quality products every day at the best prices. Concerning the St. Jacques, these Specialists directly solicit fishermen from their boats. A beautiful fish farm with real traditions. 

This small boutique located next to the main brands of the Villebon 2 Shopping Centre offers you all week to discover a wide variety of breads. From the Fougasse to the sausage or to the bacon cubes, in Lyonnais, the wine bread of the wine of the wine and the rosette by passing through the Auvergne and the olive Hills, this diversity of bread will accompany your meals. A few homemade treats await you between two purchases.

Fabrice Richier's brand brand is the squirrel bread, a tradition for cereals and dried fruits based on grapes, hazelnuts and nuts. It also distinguishes itself from its brioche from the South west prepared with olive oil, orange juice and a zest of lemon-orange. For Christmas he likes to multiply rolls of 150 grams like Viennese breads, breads with figs or apricots and present them in wooden crates. A bakery to recommend!

Jérôme and Laetitia Durand welcome you in their pastry and offer you smiles with the sweet meringue, a Savoyard with raspberry and delicious strawberry strawberries. Taste home-made chocolate and black forest with Métis, a chocolate foam with a vanilla lemon cream on a rice bed blown to three chocolates. Don't leave the Concorde or Triumph, a or biscuit with a milk or black chocolate foam covered with almond chocolate. Let's wait until Christmas to appreciate the famous logs with butter cream «to the taste of yesteryear».

Ludovic Joiris is a unrefined olive oil producer who created the Oil Mill of the Hollow Orme to the beginning of the year 2009 with the aim of transforming linseeds produced on the farm into a natural linseed oil. This eco-friendly producer of the environment is passionate about his trade and that is reflected in the quality of its production. New vegetable oils are offered from the crops on the farm. Do not hesitate to go and meet this producer essonnien.

Gérard Lamoureux welcomes you in his establishment to share his passion but also his great knowledge for his profession. You can even find a beer from Essonne in the Cave wine cellar. The stone façade of its boutique will plunge you into a perfect universe to make beautiful discoveries such as Quincy or Reuilly in white or even a Saint-Chinian in red. 

Alain Lallemand is a passionate man who will be approvisioner in his native Pole. He chooses cows on foot having calved at least once what gives a little @ meat even more tasty after being rassie. A high quality slaughter that offers calves under the mother, pigs and lambs of French origin. Butcher's Specialties: the roast of Italian veal with Emmental and Parma ham, the supreme of fowl in winter, stuffed with grape, fig, cèpe or girolle, and rabbit paupiette with prunes.

Thierry Duterte was elected Best Workers in France and a European champion of master butchers. Recognitions that say much about the qualities of this essonnien butcher. He knows how to choose the meat that will accompany all your meals: Blonde beef, calf of Limousin or Périgord, Breton pig, poultry label Rouge. Don't hesitate to taste specialities like roast stuffed veal with sweet peppers, apricots and prunes, its veal paupiettes with ham stuffing or Orloff pork. Don't go into this butchery without asking for the home fat liver. Pure pleasure!

Pork, beef, veal, poultry, nothing missing from Jean-Marc Renaudin. Its specialities attract clients from all Essonne: Orloff calf roast, rabbit thigh to shallots fondue, hunter rabbit thigh, melon lamb to snail butter, roquefort roast, roquefort beef with bone bone, foie gras, maison, chapon, Chapon and guinea fowl. A real meeting with a butcher who knows how to give his ridiculed to his stall.

José and Sandrine Morgadinho are butchers who love their profession. Their meat will offer you quality meat prepared carefully. High-open poultry and cereals are quality guarantees. The meat comes from the Limousin and the prestige blason blason offers the guarantee of high-end meat. In the stall, you will be seduced by the cute revisited revisited in goat cheese or strasbourg cheese stuffed with sausages in Frankfurt and Emmental. Not to mention all poultry for gourmet holidays. 

Boucherie butchery is a broad choice of meat: Blonde beef from Aquitaine, Breton pork high to flax, poultry from Landes and Vendée. These meats are the basis of the delicious preparations of this meat, such as the cute filet in the goat and black cherry jam, the roast marinated in Burgundy, the roast of fowl stuffed with fatty and chanterelles liver, the melon of chapon to fruit and ceps. Let yourself be tempted by canardelles and various duck-based recipes such as the duck filet in foie gras and onions.

From crockery to tent, this caterer provides everything to ensure successful reception. Served in a seated meal or in a buffet, the kitchen is a delight for guests. On the menu of Claude Pizon whose fame surpassed the borders of Green-le-Petit: a decay of foie gras with candied shallots and fresh figs, a boe fillet uf attracted in stuffed brioche with a fresh mushroom duxelle and truffle juice, accompanied by € ™ a potato galette. And to finish a tiramisu to mango. 

From entrance to dessert, Patrick Gilouppe's dishes are «old-fashioned and home-cooked». A quality requirement that is well suited to French reference Dishes: Dumplings, stuffed tomatoes, leg lamb to flageolets, langue beef tongue for four hours, veau sauté, mironton beef, rabbit râble, tarragon and old-fashioned mustard, poultry shredded, fish… season and incoming.

In a magnificent setting, this charming th century mansion will be the perfect theatre for organising your professional or family events. Rooms decorated with tapestries, mâitres paintings and art objects give a great stamp at the Moulin de l'Dugout. If you ask Christian Trollat to live your event, he will propose a dafina, a beef meat with potatoes, chickpeas, eggs and wheat, which is cooked to étouffée for hours. He will also propose a Cameroonian salad and the lagoon to grouper. For the most undecided, his rather classical cuisine with a gastronomic character is also composed of calf grenadins to the morels, a farmer's magret to the five peppers, white chicken to tarragon. 

True taste of the south! In Juvisy-sur-Orge, Mohamed Moujahid offers couscous, sweet e e with lemon milk, chekchouka, vegetable salad, chicken pastillas… many flavours that make you a real journey to the heart of Moroccan gastronomy. At the hour of the aperitif, incorporating crack for the caviar of aubergines. And to dessert, keep a small place for cream with caramel blossoms.

Claire Hélie is a true coffee specialist. It will make you travel around the world thanks to its high quality products. In Mazagran, there are many coffees and many ways to eat them. A taste: Fourteen vintages 100% arabica that Claire Hélie roasting itself, like this Italian blend based on Indian and African coffee, provides a sensation of perfect harmony between aromas. In addition to selling and tasting coffee, the Mazagran is also carefully selected teas, porcelain and the 100%-handicraft épicerie.