Satisfied customers : 4.8/5 star star star star star
Provence delicatessen

Best Seller

Our news

FRUITS PASTES WITH DARK CHOCOLATE COATED

FRUITS PASTES WITH DARK CHOCOLATE COATED

We love this box which contains 20 dark chocolates filled with 4 fruit jellies from France: Apricot from Provence, Raspberry from France, Clementine from Corsica and Fig from Solliès in the Var.
Discover
GRAPES WITH BEAUMES-DE-VENISE COATED GRAPES

GRAPES WITH BEAUMES-DE-VENISE COATED GRAPES

Discover the power of dark chocolate with pure Madagascar cocoa and the sweetness of grapes macerated in Beaumes-de-Venise muscat...
Discover
CHOCOLATE ORANGETTES

CHOCOLATE ORANGETTES

Succumb to these thin strips of candied orange peel which have been coated in dark chocolate made from pure Madagascar cocoa by the Leblanc confectionery in Banon.
Discover

Our news

FRUITS PASTES WITH DARK CHOCOLATE COATED

FRUITS PASTES WITH DARK CHOCOLATE COATED

We love this box which contains 20 dark chocolates filled with 4 fruit jellies from France: Apricot from Provence, Raspberry from France, Clementine from Corsica and Fig from Solliès in the Var.

The article of the moment

Authentic black garlic

It was in Japan, in the Aomori region, that black garlic was born. An ancestral know-how, now recognized throughout the world, which allows garlic to be transformed into an exceptional product: black garlic. A unique manufacturing process respecting Japanese tradition made with PGI white garlic from Drôme.

Our recipes

All our recipes

Egg casserole in a bread nest, garlic pulp

For the Easter celebrations, Maison Brémond 1830 presents its starter with the egg casserole in a nest of bread: a brioche bread in the hollow of which rests a garlic cream (made with our garlic pulp) and a cooked egg casserole with oven. A few sprigs of chives, a dash of Heritage olive oil and voila! A first act that could be a good omen for the rest of the treat.

Read the recipe

Herb-crusted filet mignon

Discover the recipe for filet mignon in a herb crust and green sauce. Here, the aromatic herbs bring freshness to the dish when the almond envelops the meat. Our honey mustard gently spices everything up. A recipe that promises sharing and flavors.

Read the recipe

Easter cake, chocolate & caramel

Discover our dessert for Easter: a chocolate and caramel cake, decorated with our chocolate olivettes.

Read the recipe

Our recipes

All our recipes

Egg casserole in a bread nest, garlic pulp

For the Easter celebrations, Maison Brémond 1830 presents its starter with the egg casserole in a nest of bread: a brioche bread in the hollow of which rests a garlic cream (made with our garlic pulp) and a cooked egg casserole with oven. A few sprigs of chives, a dash of Heritage olive oil and voila! A first act that could be a good omen for the rest of the treat.

The history of the delicatessen begins in 1830

The history of the delicatessen begins in 1830

Maison Brémond delicatessen

was founded in 1830 in Aix en Provence, then taken over in 2015 by Olivier Baussan. The founder of L'Occitane en Provence, Oliviers &Co and the Ecomusée de l'Olivier is also heavily involved in associations for the preservation of plant heritage, the revival of a rural economy respectful of a living earth, sustainable development, animal welfare, biodiversity and agroforestry. Our entire product selection is based on the pleasure of sharing these values with our customers.

To guarantee maximum freshness, Maison Bremond only produces small batches.

Our products may be subject to sorting instructions. To find out more, click here : www.consignesdetri.fr