Korzeniowska Malgocia

Gourmet Food Export was created  in 2008 on the initiative of small and medium-sized artisanal companies. Each production site manufactures innovative, creative, tasty and healthy products. These specialties represent various regions of France, from the sunny coasts of Provence, to the oceanic Southwest. CONSERVERIE DU MANOIRE: has been an artisan of taste for several generations. With the greatest respect for quality and the gastronomic tradition of Périgord, we prepare top-of-the-range regional products, under the IGP Périgord certification: ready-to-eat dishes and soups, as well as foie gras, terrines, magrets, filled magrets and confits... made from Périgord duck and goose.  https://conserverie-du-manoire.fr/ DELICES DU LUBERON (MEDITEA) a family business since 1970, located in Provence, in the heart of the Luberon region. A company on a human scale, passing on its know-how from generation to generation. All our products are handcrafted from rigorously selected raw materials. Healthy, with no added preservatives or artificial flavors. The range includes over hundred different dishes and specialties (dips, fish, olives & vegetables spreads), tapenades.  https://www.delices-du-luberon.fr/ MAISON MERCIER: chocolates, macarons and shortbreads. Craft & family production site, certificate on ISO 22000. Nowadays, with its 5400m2 of laboratory, using top-quality ingredients, and selections of the best chocolate beans. Daniel Mercier is always looking for perfect taste Products like Chocolates Camembert or range of chocolates games (checkers, chess set game), the fruit of Daniel Mercier imagination, are all becoming best-seller and his signature creations. https://www.lamaisonmercier.com/ MOULIN DE LA VEYSSIERE. Artisanal manufacture since 1857. We make walnut and hazelnut oil in the great tradition and with an ancestral know-how. The grinder, the cast iron pan, the oil press and all the tools used to make the oil are period. The mill is powered by water. We make walnut and hazelnut oil in the great Périgord tradition: raw materials are crushed by a flint wheel, the paste is then slowly cooked and gives all its character to the oil, and then it is pressed and bottled after 3 to 4 weeks. High-quality fruits from local producers. Even more than the know-how, sectioning high-quality fruits is crucial to make good oil. We have created community relations with local producers for many years now. https://www.moulindelaveyssiere.fr/?lang=en Our products are dedicated to fine foods stores,the retail range and food service market.  Our export department is based in Libourne