ORGANIC FOOD DESIRE?

logo-biomas-bio

 

BIOMAS,
situated in the west of France,
packs and exports
a wide range of organic products:
organic fruits and vegetables
(such as potato from Batz island,
pink onions, shallots, ...)

 

Culture of biodiversity

Culture of biodiversity

Baby vegetables, ancient vegetables, Edible flowers...

In the world of "fruits and vegetables", HOTGAME, introduced new concepts, creating and developing the range of baby vegetables and gathering other "original products".

Baby vegetable

Baby vegetable

Baby carrot, baby beetroot, baby cabbage

Inventor of the concept of baby vegetables in the beginning of the 1980's, HOTGAME™ goes on year after year completing its range of products.

Edible flowers

Edible flowers

Begonia, Nasturtium, Courgette flower...

Our methods of culture are different from the classical horticultural techniques because our flowers are for food consumption.

Edible seaweeds

Edible seaweeds

Sea bean, Sea lettuce, Dulse, Nori...

We can propose you a range of seven different edible seaweeds varieties. Result of wild harvesting, they are real ocean salads with an ocean taste.

Edible mushrooms

Edible mushrooms

Pleurotus, Shii-také.

The edible mushrooms are composed of two great product families: wild mushrooms and cultivated mushrooms.

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Hotgame

 

MAS-HOTGAME™ company is located in the North of Brittany, France, and was created in the 1980's.

 

In the world of "fruits and vegetable", HOTGAME introduced new concepts, creating and developing the range of baby vegetable and gathering other "original products" like, fine salads, edible flowers, edible seaweeds, ancient vegetables (disappeared from our food habits), edible mushrooms, wild plants, etc...

Range of products

Baby vegetable

Edible flowers

Les Minilégumes Fleurs comestibles

Inventor of baby vegetable in the early 80s, HOTGAME goes on through the years, developping its range of products. Neither a trick of nature nor sercerer's apprentices creations, baby vegetables come from specific agronomical practices.

Our growing methods are different from those used by traditional horticulturists, because our flowers are intended to be eaten. Indeed, not all the kind of flowers are edible, and those wich are edible must have been cultivated by a market gardener.

Fine salads

Ancient vegetable

Les petites salades Les légumes anciens

Fruits of long term research and empirical methods, our very large range of fine salads will surprise you with their original tastes.

We have rediscovered for you ancient vegetable, wich will remind you last tastes of your chilhood or will bring you exotic flavours.

Edible mushrooms

Edible seaweeds

Les champignons Les algues alimentaires

Our edible mushrooms are available all year long and deserved to be known and well appreciated by the customers.

Wild harvested, real oceanic salads with a iodized savor, we offer you seven different kinds of eadible seaweeds.

 

 

 

Les mini-betteraves

 

Betterave rouge


C'est la variété la plus connue de betterave et elle constitue depuis toujours la base de la gamme. Bien sûr, elle est à cuire séparément des autres mini-légumes à cause de la couleur rouge qu'elle donne à la cuisson. Elle est aussi à blanchir un peu plus longtemps que les mini-carottes ou les mini-navets, par exemple. Ses fanes ou ses cardes peuvent aussi se consommer.

 

Betterave blanche et Betterave jaune


Ces déclinaisons de la betterave ont été retrouvées chez des jardiniers collectionneurs et leurs semences sont aujourd'hui multipliées par de rares petits producteurs de semences.
Ces betteraves se préparent comme leur sœur plus connue et donnent une originalité supplémentaire aux plats.

 

Betterave Chioggia


Nouvelle dans notre gamme, cette betterave est originaire de Chioggia, une ville côtière italienne, située à l'entrée sud de la lagune vénitienne, dans la plaine du Pô.
Sa racine ronde, lorsqu'elle est coupée, dévoile de superbes anneaux alternant du blanc au rose vif. Après cuisson, la chair devient entièrement rose pâle – c'est la raison pour laquelle on privilégie le légume cru. De maturation très précoce et d'une saveur plus délicate, elle nécessite moins de temps de cuisson que la plupart des autres variétés.