AT THE HEART OF FRENCH CULINARY HERITAGE
The secret to French gourmet pleasure is knowing where to find the best products. At Lekood, you’re at the right address! With our French culinary heritage, we bring you an exclusive range of regional specialties – direct from the producers – and deliver them to your doorstep. With love.
EXPLORE THE GENUINE TASTE OF FRANCE
Savour distinctive French regional products at home, while learning about how they’re made and the distinctive regions where they originate. At Lekood.com, use our interactive map to discover and relive the delights of the French countryside, while choosing from our exclusive selection of traditional delicacies online.
WHY WE PARTNER WITH PASSIONATE PRODUCERS
Our partners are local, traditional farmers, craftsmen and women dotted around the French countryside… and they all live at the heart of French gastronomy! These little-known, specialist farms and vineyards are where regional specialties are produced with love and respect for tradition, for you to enjoy.
Violets and blues, pinks and deep yellows, a Provençal rainbow of sun-kissed landscapes and gourmet pleasures, from lightly-seasoned fresh vegetables to the hearty flavours of the deep French south. The dreaming, scented air of Provence ranges wide: from bracing, stimulating lavender fields to deep-plunging gorges, green rivers snaking through craggy heights, and the sultry heat of Arles and Marseille. Here you find the exclusive simplicity of French taste in sweet tomatoes served with olive oil and fleur de sel. Relish the complexity of Marseille’s bouillabaisse and the distinctive bull-meat sausage from Arles.
Freshly fruity and deliciously rich Wildly beautiful Languedoc-Roussillon: as richly varied in its gastronomy as it is in its landscapes. From sunny Mediterranean beaches to medieval Cathar castles and Roman aqueducts, the choice is delicious. Warm shades of ochre stimulate the senses with mustard yellow, melon-flesh orange, and deep wine red architecture in centuries-old villages. Sandy vineyards alternate with deep green forests, and meandering rivers add notes of reflected sky-blue, burnt sienna and umber. Small wonder so many artists have made their home here throughout time! For the gourmet, cherries, peaches and melons abound in sweet and savoury dishes. Ratatouille is a favourite local dish, alongside sweet-onion tart and foie gras with figs. Wine-making is an important part of life in this region, and there’s a generous choice of red, rosé and white wines to tempt the palate.
Fiery flavours & distinctive cuisine From chocolate with chilli to piperade with ham – the French Basque country is always appetizingly distinctive! Independent French Basques share appreciation for bon vivants with their compatriots – although naturally with a spicy twist! Piperade is often served with meat dishes: eggs with onions, tomatoes, garlic – and of course, red chillies. Or ttoro in St Jean de Luz on the Atlantic, made with fresh hake, langoustines and mussels. With chillies, of course. But of course, not everything needs to be spicy. Try delicious spider crabs served with carrots and leeks, or succulent barbequed lamb, traditionally served with flageolet beans. From from apple cider to herbal Izarra liqueur, from glittering Biarritz to glowing Bayonne, from sea to shore, there’s always something different to experience.
Where Mont Blanc reigns over enchanting heights, crystal rivers, and sapphire lakes. A paradise for skiers and hikers – and gourmets! – with a penchant for simple, hearty dishes featuring flavourful local cheeses, smoked sausages, and plum tarts. The mountain passes are blocked by snow for nine months of the year. And of course the French Alps are primarily famous for skiing. Craggy and stunningly beautifuly slopes also attract hikers, cyclists, kayakers, and all those stimulated by the fresh, clean airs of the mountains. Naturally, the local cuisine is somewhat dominated by creamy mountain cheeses. A famous local dish is raclette cheese, grilled and served with small boiled potatoes, crunchy gherkins, pickled onions, and dried meats. Reblochon cheese is served in a tasty gratin with bacon, cream, white wine and onions with potato. And of course, the Savoyarde fondue is a perennial favourite, far beyond the borders of this Alpine region.
Lyon is practically synonymous with traditional French gastronomical delights, served in the timeless atmosphere of this venerable city’s many bistrots. The heart of gastronomical France is Lyon. And with its Roman ruins and craggy gorges along the tumbling Rhône and Ardèche rivers, the Rhône Valley is a wildly romantic region. Ancient fortresses recall the medieval past, Romanesque churches celebrate the sweeping valley views, and Benedictine abbeys watch over flourishing vineyards.The cuisine is both homely and epicurean, offering peaks of gastronomical adventurousness from Lyon’s renowned andouillettes to dried sausages and meats, guinea-fowl and truffles. Not to mention the far-famed Beaujolais wines of the region.
Dark oak and weather-sculpted limestone cliffs, prehistoric cave art and fortified towns. Fabulous views form the backdrop to fine dining and nutty delights. Village markets and prehistoric caves, walnut groves and limestone hills: the variety in the Dordogne provides something for everyone. Try favourful Périgord cep – the local mushrooms – or the highly sought-after truffles. Unique varieties of duck and goose foie gras with pistachio nuts or pepper, hearty local cheeses, walnut cakes and delicious fruit jam all tempt the palate. And traditionally-made local hazelnut and walnut oils add a distinctive flavour to many dishes.
Bordeaux. Fruits of the sea and the Garonne river, delicacies from the woods and river-side pastures. Acclaimed expertise in spirits and wines. A justly-renowned culinary capital in France’s Lower Atlantic Coast region. Bordeaux’s imaginative and charming Cité des Vins wine museum testifies to the city’s total immersion in wine lore and history. There’s a Wine Festival every other year. And where there is high quality wine, there is excellent food, with savourous ingredients sourced throughout the region: Boutique cheeses and croquant butter with rock-salt crystals. Sophisticated Paullac suckling lamb, Bigorre pork, or Bazas beef grilled over vine prunings. Hearty wood-pidgeon in red wine sauce with garlic croutons. Crisply-fried baby eels. Sturgeon and caviar. Or quite simply a glass of chilled white wine and fresh, raw oysters in passing, at the historic Capucine Market every Saturday morning.
Burgundy & Franche-Comte
Burgundy is synonymous with good dining – the saying ‘to eat like a king in France’ undoubtedly originated here! Deceptively simple casseroles and stews from the area have achieved world fame… such as coq au vin – the classic French casserole made with chicken braised in red burgundy wine (with perhaps a dash of cognac), with bacon and mushrooms, shallottes or pearl onions. Or Boeuf Bourgignon: slow-cooked beef with red wine, pearl onions, button mushrooms and lardons. Dijon mustard, made with aged grape-juice instead of vinegar, originates in this Burgundian capital. And of course, fine dining in Burgundy and Franche-Conté includes escargots, frogs’ legs and sweetbreads, as well as dozens of other well-spiced and unforgettable delicacies.
Crennelated castles and extravagant palaces proclaim the heritage of the Loire region. Royally celebrated with a dizzying variety of wines, liqueurs, cider and fruit drinks from meticulously maintained vineyards and orchards. Famous for its beloved ‘Maid of Orléans’, Joan of Arc, the regional capital and university town buzzes with liveliness and sophistication. Bistrots and restaurants serve signature dishes from all the French regions, accompanied of course by top-notch local wines and liqueurs. Whether in the towns and villages or touring the numerous fairy-tale castles and splendid vineyards and orchards along the River Loire, there’s always an air of gracious living and appreciation for culinary and viticultural joys.
Dreamily romantic, robustly unique Smoothly delicate foie gras, rustic rillettes and sausisse, hearty spiced cabbage with astonishing flavours. Complemented by crisp Alsation Riesling or Sylvaner wines. Who could ever forget the Alsace & Lorraine. Recall the magic of hillside vineyards and fairy-tale villages ablaze with flowers. Imagine hundreds of ethereal white storks bringing luck and babies – according to local lore! – to the rolling Vosges mountains and Alsatian countryside. Proximity to neighbouring Germany and Switzerland adds unique flavours to creamy goose and duck foie gras, hearty preserved meats and sausages, the famous Quiche Lorraine, spicy gingerbreads, and sunny Mirabelle plum jams and tarts. Crisp, dry local Riesling, flavourful Sylvaner and Pinot Noir wines complement this distinctive and memorable cuisine.
Pampered red pinot noir, black pinot meunier, and white chardonnay grapevines grace the hillsides. This is the source of the liquid gold and pink bubbles that tickle the tongue and delight millions worldwide. One of France’s several designated Unesco World Heritage sites, the Champagne region is where local vignerons lovingly cultivate the finest of grapes to produce bubbly Blanc de Blancs, Blanc de Noirs, and Rosé champagnes according to traditional and highly regulated methods. Explore the Valley of the Marne to historic Reims with its Michelin-starred restaurants and imposing Gothic cathedral. Follow the Champagne Route to Bouzy and Epernay, enjoying the warm welcome of hospitable vine-growers in this most famous of wine regions.
Online or in person, find exclusively artisanal regional specialties from all France in the country’s unforgettable capital, Paris. From Left Bank street markets to Michelin-starred dining establishments on the banks of the Seine, Paris – oddly enough renowned for the humble ‘champignon de Paris – is not only cosmopolitan in a worldwide sense, but in its plethora of cafés, bistros, street vendors and restaurants offering all the culinary bounty of France. You could venture to Chantilly to the source of crème Chantilly – unpasteurised whipped cream beaten with vanilla sugar, served on fresh fruits. Or pay a visit to the welcoming specialty grocery owned by Hervé Disset, whose ambition is “to share with you the regional culinary pleasures of the French provinces, for the delight of you and your guests.”
A cornucopia of shellfish, cheeses and cream, rhubarb, apples and honey evoke Normandy’s pastoral villages and medieval feasts for the eye. Normandy’s gently rolling hills are redolent with the scents of Calvados apple brandy, rhubarb jam and honey, and creamy Camembert cheeses. Long, calm beaches yield a bounty of succulent mussels and giant shrimp. Generous seas deliver turbot and sole, deliciously served with creamy sauces. From the sea surrounding Mont St Michel to the orchards of Calvados, regional artisans deliver culinary specialities.
Shellfish and briny delights – ancient Celtic mystique – windy landscapes scented with tangy galettes and salty butter. From the prehistoric monuments of Carnac to the ancient walled port town of Saint Malo and the charms of the Morbihan shores, delicious seafood, crêpes, galettes and homemade cider tempt the palate, flavouring visitors’ sweet and salty memories of Brittany. Enjoy pure and simple Breton seafood from this rugged region.
Hamper #Perigord Vegetarian
Strawberry, Marmande tomato and basil jam 250g
Shop our bestsellers
Angus beef saucisson 190g
Comté réserve PDO 14mth 240g
Angus beef saucisson with walnuts 190g
Angus chorizo spices beef saucisson 190g
Cantal Dry saucisson 300g
Walnut oil with truffle 10cl
What is Caviar?
What is Caviar? Caviar is the salted roe, or eggs harvested from a large female fish, known as sturgeons, traditionally the variety native to the Caspian and Black seas. There are several species of sturgeon giving rise to the different types of caviar but the most prized caviar comes from the beluga, Ossetia and sevruga.read more
What is Foie Gras?
Foie Gras is a popular and well-known delicacy food, heritage of French cuisine. The duck or goose’s liver has been fattened by force-feeding. Foie Gras does look like a block of shiny butter which has a high content of fat. Its flavour, described as very rich and buttery but delicate unlike an ordinary duck or goose liver. It is a perfect combination, sweet and salty with a very smooth texture that melts in your mouth. Recently, some foie gras producers in Spain and France have found ways to make foie gras without force-feeding the birds and the most well-known producer was Eduardo Sousa. He uses wild geese instead of normal geese as they have the natural ability to generate and store fat in their liver during the winter better.read more