Grocery

Black Bigorre Padouen pork terrine (180g), an intense and melting artisanal recipe with a Pyrenean terroir taste. Best enjoyed on country bread.

Padouen artisan Black Bigorre pork rillettes (180g), with a melt-in-your-mouth texture and intense flavor thanks to the noble fat of this purebred Pyrenean pig. Serve on country bread.

Wild duck terrine (45%) Raboliot L'Atelier du Loup style (200g jar), smoked bacon, chicken livers, smoked paprika, honey, and herbs. A Sologne specialty, served on toast.

Artisanal Bigorre Black Pork Boudin from Terroir Pyrénées (180g), made with Bigorre black pork throat, rind, and blood, onions, garlic, without additives or gluten. Creamy, perfect for pan-frying.

Country Pâté with Armagnac, 100g Jar: Spirits selected by FoodHub. Please drink responsibly.

Wild venison (50%), pork and chicken liver terrine by L'Atelier du Loup (200g jar), 4% Touraine dried pear, flavored with Port wine. For room service and delicatessens.

French Pork Blood Sausage 800g can: traditional French charcuterie. Authentic flavors for your platters, sandwiches, and preparations.

Wild pheasant (35%), pork, and chestnut (8%) terrine L'Atelier du Loup (200g jar), Sologne game flavored with white wine and whisky. Serve on toast as a gourmet appetizer.

Wild roe deer terrine (45%), pork and quince jelly (9%) L'Atelier du Loup (200g jar), Sologne game flavored with Armagnac. On toasted country bread.

French wild boar terrine with pears and Miclo Nemrod chestnut liqueur (180g jar), sustainable game from the Vosges. Authentic Alsatian recipe.

French Wild Deer Terrine with Morels (8%) Nemrod (180g jar), sustainable Vosges venison aged with Alsace wines. For aperitifs and charcuterie boards.

French wild boar terrine with summer truffle (1.3%) Nemrod (180g jar), sustainable venison from the Vosges. Wild boar enhanced with truffle, perfect for aperitifs and platters.

Basque Pâté 1.6kg: Artisanally prepared, ready-to-spread, gourmet, and flavorful. Ideal as an appetizer, in sandwiches, or to enhance a dish.

French pork pâté with Espelette pepper Terroir Pyrénées (180g jar), artisanal recipe from the South-West, gluten-free, no colorants or preservatives. Serve on country bread.

Artisanal Bigorre Black Pork Pâté with Porcini Mushrooms Jar 180g: artisanal preparation ready to spread, gourmet and fragrant. Ideal as an aperitif, in sandwiches or to enhance a dish.

Artisanal "Terroir Pyrénées" country pâté with French pork (1.6 kg can), traditional South-West recipe without additives or gluten. To be enjoyed with bread and pickles. Professional size.

Artisanal country pâté from Terroir Pyrénées with French pork (180g jar), traditional South-Western recipe, no additives or gluten. Serve on country bread.

Artisanal Bigorre Black Pork Pâté from the Pyrenees region (180g), black pork throat and liver, salt, pepper, garlic, no additives or gluten. Serve on country bread with gherkins.

French Pork Pâté with Espelette Pepper, 1.6kg tin: artisanal preparation, ready to spread, gourmet and flavourful. Ideal as an aperitif, in sandwiches or to enhance a dish.

Artisanal Pâté from Bigorre Black Pork Terroir Pyrénées (1.6 kg), black pork throat and liver, salt, pepper, garlic, no additives or gluten. Pro/resale format for starters.

La Chaiseronne Mediterranean Rice Salad (350g jar), vegetarian, no preservatives. Southern freshness ready to serve, for buffets and on-the-go meals.

Normandy beef potato salad La Chaiseronne (350g jar), Normande breed, no artificial colors or preservatives. Ready-to-eat summer recipe for buffets and bistros.

La Chaiseronne Lentil Salad with Carrots and Pumpkin Seeds (350g jar), vegetarian, preservative-free. A balanced option for buffets and catering menus.

Jacot Billey large Burgundy snails (basket of 24, 1/4), tender meat with a delicate flavor. In shells with garlic-parsley butter and in ramekins. À la carte service.

Medium-sized Burgundy snails Spiralée (4/4 can, 144 pieces), cooked in a court bouillon, ready to use. For shells with garlic butter, gratins, and casseroles.

Concentrated Morvandelles lobster bisque (4/4 can, 800 g). Dilute with up to its own volume of water. As a soup, or as a sauce base for seafood gratin or quenelles.

Morvandelle Lobster Bisque (3/1 can, 2.4 kg), ready-to-heat shellfish velouté. As soup, sauce or base for risottos and fish. 48 servings, catering size.

Jacot Billey Burgundy Snails, large size (box of 120, 4/4), tender meat with a delicate flavour. In shells with garlic butter, casseroles, or puff pastry. Professional format.

La Rétaise langoustine velouté (800g jar), traditional recipe with 20% langoustines and wild rockfish. Reheat, with garlic croutons and crème fraîche.

Jacot Billey Extra Large Burgundy Snails (basket of 24, 1/4), with a rich and tender texture. A prestigious choice for shells with garlic butter and festive menus.

Crab soup Au Bec Fin (85 cl jar), a rare Provençal specialty made with small green Mediterranean crabs, rockfish, and saffron. Preservative and gluten-free.

Legendary Seven Hills Onion Soup (1 L pouch), artisanal, made in Paris with local vegetables, without additives or preservatives. Awarded by the Guild of Artisans.

La Catedral de Navarra Pumpkin Velouté (590g jar), Navarre vegetables picked at maturity and cooked within 4 hours. Silky texture.

Provençal fish soup (4/4 can), rich in 35% fish, to be diluted (8 portions). Easy to reheat, served with rouille and croutons.

Ile de Ré Fish Soup (800 ml jar), traditional family recipe with scorpionfish, gurnard, and conger eel. Delicious, just heat and serve.

Rockfish Soup Au Bec Fin (85 cl jar), a Provençal recipe cooked in Cogolin with local fish, gluten-free, binder-free, and preservative-free. Ready to heat.

Cream of white asparagus La Catedral de Navarra (590g jar), vegetables from Navarre picked at maturity and prepared within 4 hours. Gourmet quality.

Fresh zucchini soup La Catedral de Navarra (590 g jar), Navarre vegetables picked at maturity and cooked within 4 hours. Gastronomic creaminess.

La Catedral de Navarra vegetable soup (590g jar), vegetables from Navarra harvested at maturity and cooked within 4 hours. Gourmet creaminess.

Provinces Gastronomie Split Pea Soup with Smoked Bacon (1 L bottle), creamy and ready to heat. 4 servings.

Provinces Gastronomie tomato soup (1 L bottle), velvety and ready to heat. 4 servings.

Provinces Gastronomie Pumpkin Soup (1 L bottle), velvety and ready to heat. 4 servings.

Leek Cream Soup La Catedral de Navarra (590g jar), vegetables from Navarre picked at maturity and cooked within 4 hours. Gastronomic creaminess.

Watercress Soup Provinces Gastronomie (1 L bottle), creamy and ready to heat. 4 servings.

Provinces Gastronomie Leek Soup (1 L bottle), velvety and ready to heat. 4 servings.

Provinces Gastronomie Carrot Soup (1 L bottle), velvety and ready to heat. 4 servings.

French wild venison civet Nemrod (180g jar), creamy Grand Veneur sauce with cream and redcurrant. Sustainable game from the Vosges, ready to heat.

Provinces Gastronomie vegetable soup (1 L bottle), velvety recipe ready to heat. 4 servings.