Catalogue

Products

30 formules d'exception — miel fermenté & plantes médicinales titrées. Biodisponibilité maximale, sans additif, élaboré en France.

46
Formules
3G . Ginseng Rouge, Gingembre & Guarana au miel

3G . Ginseng Rouge, Gingembre & Guarana au miel

4G GINSENG ROUGE-GUARANA-GINGEMBRE-GELEE ROYALE

4G GINSENG ROUGE-GUARANA-GINGEMBRE-GELEE ROYALE

POT 500GR   MIEL DE FLEURS , GINSENG ROUGE-GUARANA-GINGEMBRE & GELÉE ROYALE. Le complexe 4G e...

Black Garlic & Honey
Allium sativum (fermented) · Japan — Aomori sp...

Black Garlic & Honey

Black garlic is classic garlic transformed through slow, low-temperature fermentation (60-80°C) f...

Ail noir fermenté 100gr

Ail noir fermenté 100gr

Ail noir fermenté 500gr

Ail noir fermenté 500gr

Black Garlic & Honey
Allium sativum (fermented) · Japan — Aomori sp...

Black Garlic & Honey

Black garlic is classic garlic transformed through slow, low-temperature fermentation (60-80°C) f...

Black Garlic & Honey
Allium sativum (fermented) · Japan — Aomori sp...

Black Garlic & Honey

Black garlic is classic garlic transformed through slow, low-temperature fermentation (60-80°C) f...

Black Garlic & Honey
Allium sativum (fermented) · Japan — Aomori sp...

Black Garlic & Honey

Black garlic is classic garlic transformed through slow, low-temperature fermentation (60-80°C) f...

Black Garlic & Honey
Allium sativum (fermented) · Japan — Aomori sp...

Black Garlic & Honey

Black garlic is classic garlic transformed through slow, low-temperature fermentation (60-80°C) f...

Complex - Mix 7 champignons au miel

Complex - Mix 7 champignons au miel

Qualité supérieure : Mélange raffiné de miel de fleurs et de champignons biologiques (reishi, cha...

Black Garlic & Honey
Allium sativum (fermented) · Japan — Aomori sp...

Black Garlic & Honey

Black garlic is classic garlic transformed through slow, low-temperature fermentation (60-80°C) f...

Black Garlic & Honey (Copy)
Allium sativum (fermented) · Japan — Aomori sp...

Black Garlic & Honey (Copy)

Black garlic is classic garlic transformed through slow, low-temperature fermentation (60-80°C) f...

1 2 3 4 Next »