Born to a family of cheese collectors, ripeners and merchants since 1907, Philippe Olivier is part of a generation of perfectionists in cheese-maturing who rediscovered long-forgotten cheeses – a true ambassador of the best in the cheese world. It is said that his cheeses tell the story of France.

His story is well worth a cheese!

One could say he is both a gourmet and respectful of the environment before ecology became fashionable. Philippe Olivier perfected his knowledge within his family and also thanks to a number of outstanding craftsmen for whom he apprenticed. Cheese became his passion … you could listen to him talk on the subject for hours. Many countries invite him to participate in conferences on the art and culture of cheese. Yet this man is not just a philosopher, but an active player in this good cause. To quantity and tonnage, he prefers small producers located in a natural, preserved environment who very simply make small quantities, but of very high quality.

Thanks to this protected environment in continuous movement, the aroma of large pieces selected from the best cheese makers, then aged for many months in its five small specifically designed cellars, explodes with finesse from the very first taste. In Philippe Olivier’s cellar, magic takes place every day – an alchemy of a natural product: good raw milk transformed by the experienced men and women of this "militant" team seeking to save this tradition.

(Jean-Pierre in his field on the Isle of Batz cultivating for you) 

A second revolution for gourmets ! Now that the best cheeses are available o ZeBlueBox, we deliver the best organic vegetables to your door. Healthy produce guaranteed each week for you and your friends, your receptions.

All our vegetables are fresh and organically grown. They are picked on the day they leave for Paris. Our producers are located on the northern coast of the Finistère region (Brittany, France), where the oceanic climate favours farming. Some are located on the Isle of Batz off the northern coast of Brittany. Thanks to its exceptionally mild climate that protects vegetables from freezing temperatures, and its sandy soil, it is the only island in Brittany to have preserved a significant amount of farmland. The farmers have adopted a "biodiversity culture". They respect their region and land and seek to preserve them by choosing organic agriculture.

We are therefore proud to be able to offer, in collaboration with Biomas, vegetables that are undoubtedly the best in Dubai. Discover our range of "organic baskets". Choose good, healthy vegetables now !.

When it comes to pleasure, Jean-Yves Bordier knows a thing or two on what many consider to be the best butter in all of France. It's a skill he learned from his father and grandfather, and to him it's a matter of enjoyment.

Tip of a knife, finger or fork- and slip it gently onto the tongue. There, it begins to melt immediately, flooding the mouth with flavours that evoke spring flowers, warm sun, sea air and lightly toasted hazelnuts.

Terroir has a lot to do with it. He is so passionate about his butter that each carefully wrapped piece is cut from a freshly made motte, a large mound that is shaped by hand with wooden paddles.

The biggest difference between Bordier's butter and theirs is a subtle combination of flavor and texture."My butter is made slowly", he says. Bordier uses nothing more than time-honored techniques and the best possible cream he can get, which comes from select herds of Holstein and Norman cows that graze in pastures not far from Rennes, in Brittany.

Over a century farming oysters....

Since 1898 the Madec family farms the sea, as others, farm their land. Their oyster fileds are well situated in the Estran, right in the reknown and histroical Bay of Morlaix, Northen Brittany, France, where the oysters are cultivated in open beds with frequent harrowing. The Bay of Morlaix is one of 12 vintage (terroir) spots for Britaany oysters.

Alain Madec, the fourth generation, (training the fifth now), takes care of his oysters every day of the year. His endless knowledge based on his long family backgorund, his search for inovations and mother nature result in a pure delicacy. 

Prat Ar Coum oysters from Alain and Claire Madec are readily available throughtout the year.

Grown in deep waters with its tidal currents and Europe's purest waters graded "A" rich in planctons, our oysters give fresh and firm flesh, with delicate hazel nut flavours as well as salty and iodine tastes.

Alain spends the the entire day all year around in the parks taking care of his oysters, talking to them, especially to the sulky ones !

Next time you pass by Northern Brittany, do not forget to ask Alain about his sulky oysters...

In the mean time, we offer you to enjoy Prat Ar Coum oysters from Alain and Claire, delivered at home !

Indulge yourself and enjoy this delicacy with no limit, guaranteed !

 

 

 

 

 

 

 

 

 

 

In 1995, the Viviers de Roscoff, an age-old company at the tip of Brittany, was bought up by its employees. Their attachment to their work set-up on the site of Sainte-Barbe, already occupied by an activity of the same kind under Napoléon III, their rigour and experience, enable them to satisfy continuously the most varied requests. The high quality standard required by the Viviers de Roscoff is regularly praised throughout the fishing industry.

In Roscoff the quality of the water is exceptional. It is in fact classified as grade "A". Facing the open sea, close to the isle of Batz, the Viviers de Roscoff naturally exploit this environment. The water, particularly rich in plankton, is constantly renewed and flows through tanks, virtually recreating at the nearest the crustaceans and shellfish's biotope.

Our standard of requirement makes us the "Delicatessen store of the sea" in Brittany.