European artisan food and home goods in Xinyi, Taipei

Parisian surprises for the eye and the palate, kept in a little enamel jar

Slow-cooked over a gentle flame in the heart of Paris, with no preservatives. A sugar content of 33%-40% lets the fruit speak for itself, across four textures: jellies, spreads, jams and chutneys. The house has also made a collaboration with the perfume house Fragonard.

Origin

Paris, France

Sugar

33%-40%

Try with

Toast · cheese boards

Made the traditional way since 1960

A family of beekeepers in Alsace who move their hives three to four times a season, following the flowers. The honey is extracted by low-temperature centrifuge, never heated, and harvested and jarred by the farmers themselves. The area carries the EU IGP geographical indication (since 2005); the fir and forest honeys won Platinum and the acacia honey Gold at the 2021 London International Honey Awards.

Origin

Alsace, France

Extraction

Low-temperature centrifuge · unheated

Range

Acacia · wildflower · forest · fir

Hazelnut and walnut oils, made by hand the same way for 160 years

A water-powered mill in Périgord, handed down through seven generations of one family. The nuts are roasted gently at low temperature, the way coffee beans are, to release their aroma.

Origin

Périgord

Heritage

Seven generations · 160 years

Method

Low-temperature roasting

For the most discerning palates

Crystallised in the salt marshes of Guérande and born on the east wind. Made 100% by hand.

Origin

Guérande

Method

100% by hand

Range

Fleur de Sel Neige

A southern French way of resting olives: the bitterness goes, the gentleness stays

AOP Provence virgin olive oil: Aglandau and Salonenque olives in concert, rested for two weeks before pressing.

Origin

Provence

Designation

AOP · virgin

Varieties

Aglandau × Salonenque

A little surprise in every bite on the plate

A window onto French cooking from Brittany, with delicate flavours from traditional hand-mixed recipes. A pinch of Herbes de Provence or the tomato and basil blend brings the south of France to a dish; the sardines, beech-smoked or packed in extra virgin olive oil, make a starter as soon as the tin is opened.

Origin

Brittany

Method

Traditional hand-mixed recipes

Range

Spices · sardines

The nectar of French juice-making

Ripe fruit harvested in France, cold-pressed and never from concentrate, in flavours such as RedLove red-fleshed apple and golden tomato.

Origin

France

Method

Cold-pressed, not from concentrate

Range

Red-fleshed apple · golden tomato

A whole piece of goose liver — not a mousse, and not duck

Founded in Strasbourg, Alsace, in 1852 and now in its fifth generation. Whole lobes are seasoned and left to mature as they are, so every slice shows the grain of the liver and its layers of fat.

Origin

Alsace

Founded

1852 · fifth generation

Style

Whole foie gras (entier)

The cake no Italian Christmas is without

Leavened slowly with natural yeast and hung upside down straight out of the oven, which gives the crumb its open holes and soft texture. Seasonal: available only in the weeks before Christmas.

Origin

Schiavon, northern Italy

Method

Long natural-yeast rise

Size

950 g in a copper tin gift box

Only a scent or a piece of music can carry us somewhere else in an instant

Made by hand from fine Grasse ingredients, scented with pure essential oils and poured in soy wax, to bring back the forests, wildflowers and wooden chalets of the Alps.

Origin

French Alps

Materials

Grasse essential oils · soy wax

Range

Cotton wick · wooden wick · ice crystal

French craftsmanship you can feel on your skin

Their workshop sits at the foot of the Alps in the university city of Grenoble, and every liquid soap is made with pure mineral snowmelt from the Alps. Cold saponification keeps the natural glycerine, with no synthetic surfactants.

Origin

Grenoble · Alps

No added

Artificial fragrance · preservatives · SLS · artificial colouring

Range

Honey & walnut · lavender · olive · Aleppo

White seems silent, yet it is full of life

From Limoges, Europe’s porcelain capital, where kaolin has been mined on a large scale since the 18th century. The designers take their forms from plants and nature, creating vases, ornaments and lamps.

Origin

Limoges

Material

White porcelain · kaolin

Range

Vases · lamps