Best Marky's in 2025

Made with 65% Fruit and Cane Sugar.

Traditional cauldron cooking! Like in the old days. Made in Provence, South of France.

Multi Award Winners at London Great Taste & Paris Concours General Agricole. French leader of Organic Fruit Spreads.

Made with 65% Fruit and Cane Sugar.

Traditional cauldron cooking! Like in the old days. Made in Provence, South of France.

Multi Award Winners at London Great Taste & Paris Concours General Agricole. French leader of Organic Fruit Spreads.

Made with 65% Fruit and Cane Sugar.

Traditional cauldron cooking! Like in the old days. Made in Provence, South of France.

Multi Award Winners at London Great Taste & Paris Concours General Agricole. French leader of Organic Fruit Spreads.

Made with 65% Fruit and Cane Sugar.

Traditional cauldron cooking! Like in the old days. Made in Provence, South of France.

Multi Award Winners at London Great Taste & Paris Concours General Agricole. French leader of Organic Fruit Spreads.

Only cheese is included. An Assortment of four world-class French cheeses contains:

Brillat Savarin with Papaya (7 ounce) and Pont Leveque (7.7 ounce)

Berthaut Epoisses (8.8 ounce), Petit Livarot (7 ounce) Camembert Le Bocage (8.8 ounce)

Made with 65% Fruit and Cane Sugar.

Traditional cauldron cooking! Like in the old days. Made in Provence, South of France.

Multi Award Winners at London Great Taste & Paris Concours General Agricole. French leader of Organic Fruit Spreads.

The worlds most expensive spice, saffron is the stigma from a small purple plant which only produces three stigmas, which are hand-picked and dried carefully.

Chefs are wild for this flavorful and colorful spice, heady and supremely aromatic.

Store in an airtight container in a cool, dark place and avoid direct sunlight.

Made with 65% Fruit and Cane Sugar.

Traditional cauldron cooking! Like in the old days. Made in Provence, South of France.

Multi Award Winners at London Great Taste & Paris Concours General Agricole. French leader of Organic Fruit Spreads.

Delicate jam with a tasty, intense, and succulent berry flavor, made from ripe fruits which have a fresh and intense flavor, with great nutritional properties as well as source of mineral salts and vitamins, especially rich in vitamin C, potassium, and dietary fiber.

Color and appearance: From the blackberry come the name purple color because of its peculiar and characteristic tone in which it is composed of berries and / or whole berries.

INGREDIENTS: Blackberries from our land at the right point of ripening. It contains 85g of fresh fruit for every 100g, which allows us to take advantage of the natural sugar of the fruit, adding as a supplement the fair content of organic sugar cane of superior quality.

100% Ribeye Japanese Wagyu A5 grade imported from Japan

Genuine Japanese Wagyu beef is revered and sought after worldwide for its depth of flavor and decadently outrageous marbling

Champion Wagyu - Miyazaki Wagyu has been awarded in 2007, 2012, 2017 for winning Wagyu Olympics for having most outstanding cattle in Japan

PERFECT STORAGE USE: Use these small glass airtight jars for storage of food and household items

PRESERVE FOODS: Including spices, honey, jam, jelly, candy, salts, oils, butter, caviar, seeds

HOUSEHOLD USE: Clear glass jar containers can be used for candles, party favors, arts and crafts, hand crafts, beads, gifts, creams, cosmetics

This Whole Young Duck is a great alternative to everyday protein choices, such as beef, pork, or chicken.

This whole duck can be prepared in a variety of ways tem dash—roasted, barbecued, stewed, or even made into confit.

With its mild flavor and juicy texture, the duck is perfect for any occasion.

Brillat Savarin Non-Affiné is a soft, uncooked, unpressed, triple crème, cow's milk cheese from France. It was named after the renowned XVIII century French food writter Jean Brillat-Savarin. It has a luscious, dense, and creamy texture.

The taste is buttery, salty, creamy and accompanied by notes of mushrooms, nuts, and truffles. The rind is white and bloomy as the cheese grows a velvety, white crust with time. This Brillat Savarin is "non-affiné", meaning "unripened", unlike its "affiné" counterpart that is aged.

This decadent triple cream cheese should only be eaten with friends! It is one of the richest cheeses you will ever taste, so a full pound of it will easily serve 12 people. This cheese is perfect for dessert and should be served with ripe fresh fruit and crusty French bread. Pairs well with Champagne.

Tuber Aestivum Vitt. is the scientific name for the Summer Truffle. Since these truffles are also black in color, they are commonly referred to as Black Summer Truffles.

The season for this truffle is from May through early September. Because of its thicker skin, the Summer Truffle lasts longer than both the White and Winter Truffle and if properly kept, it will last for three weeks after harvest.

The early fresh summer truffles have a very gentle aroma compare to winter ones. The fresh truffles should be used for finishing or topping off any dish, as any cooking heat may destroy their aroma.

The cheese’s form, a four-sided, truncated pyramid from Berrichon goat’s milk. History tells us that the original shape was a perfect pyramid.

The Valencay is made by allowing the curd to drain in a mold, it is then removed and covered with salted charcoal ash and alllowed to ripen for about 4 to 5 weeks in a well ventilated cellar at 80% humidity to facilitate the development of mold.

During this period, its rind will thicken slightly and acquire blue marks.

Crottin de Champcol is a soft, aged, pasteurized, goat's milk cheese from France. It is named after the tiny village of Champcol, France, located in the Loire Valley. It has a subtle and slightly nutty flavor.

In its youth (Chavignol jeune), its pate is solid and compact, and its rind is white. As it ripens (Chavignol bleuté), it takes on a stronger flavor and develops a harder rind. With full maturity (Chavignol affiné), the pate becomes crumbly and the mould on the rind matures into a bluish colour.

The cheese is marketed and eaten at all three stages of maturity. Crottin de Champcol is great on any cheese board or as a dessert cheese accompanied by fruit. It can be paired with Sancerre wine.

Asparagus is good as a side dish or as a part of salad

The taste of asparagus will vary with the season and variety. Generally, it's an earthy flavor, similar to broccoli, and almost like an intensely flavored green bean

Asparagus is a nutritional wonder. It's an excellent source of fiber, cholesterol free, and low in calories and fat. Among the micronutrients found in the vegetable, it's highest in vitamin K and vitamin B9 (folate)

This exquisite Napolitain assortment comes from the notorious Belgian chocolatier, Leonidas. Since 1913, Leonidas has delivered customers a wide and exclusive variety of chocolates, pralines, truffles, butter creams, and more of the utmost quality

Only fresh butter, cocoa butter, dairy cream, and the best ingredients from all over the world are used to make Leonidas chocolates

Leonidas' Napolitains are individually wrapped chocolate wafers that come in 7 distinctively enjoyable flavors. The decorated packaging makes for an ideal gift

Delice de Bourgogne is a soft, cow's milk cheese from the Burgundy region of France. It has a soft, creamy texture and rich, creamy, buttery, and tangy interior flavor that make it irresistible.

This soft, triple crème cheese also has a white, flowery, pungent rind. The original content in fat of the milk is tripled.

The cheese is made by enriching full fat cow's milk with crème fraîche to create a delicious soft cheese with a rich flavor and a smooth, melt-in-the-mouth texture. This high fat cheese goes well with champagne.

This perfect steak combines two prized steakhouse. cuts into one: The Filet Mignon on one side and The NY Strip Steak on the other

Silver Fern Farms describes this cut as having "the boldest beef flavor, grass-fed to greatness in New Zealand.

Angus has a fine balance between marbling and a strong, beefy flavor. It is the true meat lovers’ steak.”

Tuber Aestivum Vitt. is the scientific name for the Summer Truffle. Since these truffles are also black in color, they are commonly referred to as Black Summer Truffles.

The season for this truffle is from May through early September. Because of its thicker skin, the Summer Truffle lasts longer than both the White and Winter Truffle and if properly kept, it will last for three weeks after harvest.

The early fresh summer truffles have a very gentle aroma compare to winter ones. The fresh truffles should be used for finishing or topping off any dish, as any cooking heat may destroy their aroma.

French cheese with delicious cream flavor. As the maturing process continues one detects a subtle nutty flavor

Has a milky and rich taste underlined by sweet and buttery flavors of mushrooms or truffles and almonds

Taste perfectly in pairs with Champagne, a red Bordeaux or Burgundy

Our artisanal, fresh Smoked Mozzarella Nodini Italian Cheese is made from cow’s milk and formed into little knots by "knotting" mozzarella

They have smoky hints due to them being air dried and smoked

They have a slightly off-white color with an exterior that is slightly brown due to smoking

Skirt steak is a cut of beef steak from the plate and is well-recognized due to its long and flat appearance. Skirt steak is notorious for its flavor

Although it isn't too tender and is rather chewy, this full-flavored beef cut has a stunningly bold taste that is best brought out by chargrilling or flash cooking

To prepare, dry the steak with paper towels. It should be completely dry in order to assist with browning. Season it and sear on a pre-heated, hot skillet with a little bit of olive oil for 2-4 minutes per side, until brown

Langres Chalancey is a soft, unpasteurized, cow's milk, stinky cheese from France.As the name indicates, this cheese originates from the high plains of Langres, in Champagne.

Langres is notable for its pungent smoky-bacon aroma. It is milder than Epoisses, but slightly salty with a strong smell. The firm pate melts in the mouth and results in a complex taste. When young, the texture is firm and grainy.

With age, the rind starts to break down and becomes smooth and creamy. The Langres is a farmhouse and washed-rind cheese. The shape is unusual, a cone or cylinder with a hollow top.

Blueberry Jam Spread USDA Organic Preserve – 12 OZ / 340 G – Made in France Traditional Jam Non GMO Gluten Free

Four Red Fruits Jam Spread USDA Сurrant Strawberry Cherry Raspberry Organic Preserve – 12 oz / 340 g – Made in France Traditional Jam Non GMO Gluten Free

Apricot Jam Spread USDA Organic Preserve – 12 OZ / 340 G – Made in France Traditional Jam Non GMO Gluten Free

Our artisanal Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture.

It has a milky, buttery flavor that's rich without being overly indulgent. It is also defined by some as an outer shell of mozzarella filled with butter or a mixture of butter and sugar.

It is usually served fresh and at room temperature. The word burrata means "buttered" in Italian.

Black Truffle Salami is made of 100% Berkshire Pork Meat that is dry-cured, fermented, and aged for 3 months.

he black truffles used in its preparation come from the region of Perigord (France).

This salami perfectly pairs with red or white Burgundy wine. Terroirs d'Antan revives ancient recipes from the various districts of France.

Parmigiano Reggiano is a hard cow's milk Italian cheese aged 24 months. Italian Parmigiano Reggiano cheese is a prestigious cheese, unique for its inimitable quality originating eight centuries ago in the area between Parma and Reggio Emilia

Seven quarts of milk are needed to make each pound of cheese. Slow, natural aging produces an unparalleled taste and easy digestion due to its lactose-free nature

The taste and texture changes throughout the aging time, from a minimum of 12 months when it is pale, mild, and compact. As it ages, its texture becomes more granular and slivery and its aroma becomes more intense and nuttier