DUBERNET

Maison Dubernet was founded in 1864, in Saint-Sever in the Landes region. It is one of the oldest artisanal companies specialised in the production of foie gras, pre-prepared meals and charcuterie in France. It selects its ingredients from the best producers in southwestern France. It perpetuates tradition by still preparing by hand its fresh meat, vegetables and condiments all sourced from exceptional suppliers.
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Today Maison Dubernet symbolises the excellence of Landais cuisine, and is admired by connoisseurs and chefs in France’s finest restaurants.

Douce France offers you a premium selection of their highly reputated and appreciated foie gras, rillettes, pâtés and confits.
We also carry some pain d'épices amd chutneys that will compliment these delicacies perfectly well.

ANGELINA

The fact that hot chocolate at Angelina’s is one of the best in Paris is not surprising because the family that established the restaurant has roots in Eastern Europe where thick, sumptuous hot chocolate is a staple. The history behind this Parisian landmark began when the Rumpelmeyer family emmigrated from the then multinational realm of Austria-Hungry to settle in the Côte d’Azur region in the south of France. Building on successes, in 1903, the Rumpelmeyers opened the now-famous Parisian landmark Angelina. Originally, this teahouse on rue de Rivoli opened as Rumpelmeyer. However, in 1930, owner Antoine Rumpelmeyer changed the name to that of his daughter-in-law, Angelina.

Exclusively at Douce France, you will also be served a cup and saucer along with a pitcher of steamy, hot chocolate, thick and creamy, with some fresh whipped cream on the side, Just like on the rue de Rivoli!

You can also get Angelina's hot chocolate in bottles ready to drink or the powder to make your own hot chocolate. Try their exquisite crêpes dentelles in lovely tins.

GRIOTTINES PEUREUX

Distilleries Peureux opened more than 150 years ago in Fougerolles which became the capital of cherries and wild cherry. The recipe of the morello cherries was perfected in 1880 by Claude Peureux, August's grandson and Bernard Bau.  

These small morello cherries macerate in a syrup with liquor and wild cherry. They are ideal to add a very tasty touch to your recipes and sublime your tasty delicacies.
Very easy to use for your cocktail or to cook. They will accompany foie gras wonderfully and emphasize the subtle taste of best cheeses. 

Gourmet Foods

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