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The shallot was discovered during the Crusades in the Palestinian city of Ascalon, hence its Latin name Ascalonium and it first appeared in France around the year 800.

Long (traditional) Coppery yellow on the outside with coloured flesh inside.
Regular elongated shape.
A shallot with fine flavour, a characteristic aroma and a strong taste.
Demi – long (round) Much more rounded bulb, a pulpy bulb, sometimes also called pear shallot. Pink in appearance with
Pink tunic fine copper or red tones.
Well structured flesh, pleasantly fragrant and with a sweet flavor.

Traditional Shallot vs Shallot Semi

The decree of 16 January 2007 requires the following label: ‐The traditional shallot characterized by scarring of the root plate. The semi‐ shallot characteristic were not specified.

Area of production

Brittany produces 80% of the traditional shallots in France.
The growers respect and comply with the rigorous specifications. Each parcel that is harvested is identified on the storage bins. Each tray or bin is numbered and the utmost care is given to the product; tailored to the needs of each product.

Oignon Rose


In the 17th century Roscoff Onions are grown primarily for sailors that go on long journeys without stops. It is well known for its preservative qualities and it’s abundance of vitamin C, allowing it to fight scurvy and other sicknesses.


Its colour, its flavour and storability are all elements that reflect its excellent adaptation to the soil along the northern coast of Finistère. Eaten raw, the Roscoff Onion is crisp and juicy; when cooked it is soft and sweet and retains its fruity taste.


Limited to the Roscoff area it is grown in a traditional manner (no irrigation, limited nitrogen input and handpicked) The growers have adopted a method of production as dictated by the AOC approach.

The Onion Johnnies

The Onion Johnnies ‐ the Roscoff Onion sellers dressed in striped shirt and searing a black beret, riding a bicycle hung with onions – head to the UK to sell their onions.
This is a tradition that takes place every year from August 19th since the 1830s, and continues to this day though in fewer numbers.


Oignon Jaune

The onion (Allium cepa, from the Latin 'cepa' meaning onion), also known as the bulb onion or common onion, is used as a vegetable and is the most widely cultivated species of the genus Allium.
It is thought to originate from Asia, but has been cultivated for at least 7,000 years.

The yellow onion is normally harvested in August and kept in a cold environment; preferably between ‐3° to 0°C. Trimmed and kept dry they will keep over the winter to give you a top quality onion all year round.

Because we have close ties with the producers we can offer you yellow onions throughout the year.
The origin will vary according to the time of year in order to serve you a product that is as fresh as possible:
July – January = France
February – June = Southern Hemisphere ( Argentina; Tasmania, New Zealand)


Originally from Central Asia, garlic is a perennial plant of the onion family Allium.
It has a strong aroma and taste, and is often used as a condiment in cooking. A head of garlic is composed of multiple cloves of garlic. Harvested at full maturity during June‐July, the cloves are still rich in juice; it is "New Garlic". Once harvested it is dried on the floor before being stored. The optimum temperature for storing garlic is between ‐4°C to ‐2°C.


The garlic bulb needs to be firm and not squishy when you purchase the garlic. A simple touch will tell you how firm the cloves are.
Garlic is rich in vitamins, minerals and other trace elements, for example selenium and iodine.

Area of production

France availability from June to December

Spain availability from June to May

Argentina availability from early February to May


Pink garlic from Brittany

This highly sought after garlic is prized by the gourmets for its delicate flavor.
It is produced in a small area; between St Pol de Léon and Kerlouan on the coast of North Finistère.


The Echalion is a variety of the onion family but looks more similar to the shallot. It is also called ¨banana shallot¨ because of it’s shape. It is also often confused with the shallots due to it’s looks.

However, unlike the shallot, the Echalion has only one bulb and is more elongated.
In the kitchen its uses are very similar but in general the echalion is less aromatic than the shallot.

Showing the differences between the shallots and the echalion:

FLTR: Traditional shallot, semi‐round shallot and an echalion.


The basics


They are desirable because they adapt to the individual needs of our clients.
Often sold with a label showing product information such as a description, size, packing code and a barcode as well as a traceability number.
It is possible to adapt the label to show different information if required.



These are small nets of 3‐5 pieces, hand packed into a tight net.
This ensures excellent handling of the product throughout the sales cycle.


Ail Filet 3 têtesFilet ailsEchalote Filet 250g / 500g / 1kgOignon jaune Saucier 500g
Oignon jaune Filet 1kg / 2kgOignon jaune Tube 500gOignon rouge Tube 500g

Les Produits Services

Afin d’être en parfaite adéquation avec les consommateurs, LE VILI a créé une gamme de packaging appelée « Les Produits Services ».

Cette nouvelle ligne propose ces packaging plus « jolis » , respectueux de l’environnement. Avec des conseils de conservation et consommation au dos ( recettes … ).

Les Girsacs

Plus élaboré et plus attrayant que le simple filet, le GIRSAC vous offre une recette imprimée au dos de sa large bande.

Des emballages colorées pour égayer les rayons Allium.
Sa poignée intégrée facilite la mise en rayon et l’utilisation du consommateur.

Les Vertbags

Packaging entièrement biodégradable, le VERTBAG répond aux exigences actuelles en matière d’environnement.

Il satisfait 2 besoins :

- Facilité d’entreposage car se maintient à la verticale grâce à la rigidité de son emballage.
- Manipulation aisée grâce à une poignée intégrée.

Les Flow Packs

Uniquement disponible en échalotes 250g pour le moment.

Ce packaging tout en plastique est intégralement biodégradable.

Le produit peut respirer grâce à des « trous » situés de part et d’autres du coussin. Une recette imprimée au dos.



Echalote Girsac 250g / 500g Oignon jaune Girsac 1kg Oignon rosé de Roscoff 1kg Echalote/Oignon Vertbag 500g / 1kg / 5kg
Oignon rosé de Roscoff Girsac 1kg Ail Girsac 250g / 500gEchalote Vertbag 500g  Echalote Flowpack 250g   

Les Supr'Ms

Une qualité irréprochable pour ces produits préparés à la main.

Ils assurent une excellente tenue en linéaire grâce à leur filets ultra serré.

Une recette est imprimée au dos de l’étiquette.

Les Grappes

Elles sont préparées avec des produits spécialement sélectionnés pour les grappes afin de vous garantir un produit de qualité.

Réalisées manuellement ou de façon mécanique, les grappes rendent les rayons Alliums plus attractif et favorisent l’achat d’impulsion.

Les Nettoyés Mains

Les produits sont spécialement sélectionnés pour ce type de conditionnement.

Ils sont ébarbés et épluchés soigneusement à la main pour vous garantir un produit d’une qualité irréprochable.



      Echalote Barquette 250g Nettoyé main    Echalote Filet 250g Supr'm Nettoyé main        Oignon jaune Supr'm 1kg              Echalote Supr'm 500g   Echalote Grise 250g

    Ail Supr'm 500g       Oignon jaune Grappe 1kg      Ail rosé de Bretagne Grappe 500g   Ail blanc Tresse 500g / 1kg   Echalote Grappe 250g / 500g / 1kg

Oignon rosé de Roscoff Grappe 500g / 1kgAil rosé de Bretagne Sachet 3 têtesEchalote Clip à clip 250g




We also provide various other vegetables; please ask us for current availability and pricing.
For detailed product information placing an order with us, please click on this link: Fresh vegetables