Grocery

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

Cassoulet with duck confit and Toulouse sausage (765g jar), an iconic dish from the Southwest of France. Reheat in a bain-marie or oven. Ideal for friendly meals.

French Wild Boar Stew Nemrod (380g jar), woodland sauce. Sustainably sourced game from the Vosges, ready to heat.

Handmade Norman beef moussaka (375g jar), simmered with no preservatives, ready in 3 minutes. For brasserie menus and takeaway.

Nemrod French Wild Boar Bolognese (380g jar), sustainable venison with tomatoes and mushrooms. Ready to use for your pasta.

Smoked salmon and spinach lasagna with béchamel sauce (370g verrine), fresh pasta in a glass jar. Ready to eat.

Black coley crumble with turmeric rice and peas, cream-white wine-candied lemon-chive sauce (370g verrine). Superior recipe, ready to eat.

White tuna (33%) cooked with white beans and fresh ratatouille Groix & Nature (250g jar), a traditional recipe from the island of Groix. To be reheated in the oven.

Provençal-style Norman beef stew (375g jar), a rich, slow-cooked recipe with no preservatives. For brasserie menus and takeaway sales.

French wild venison chili con carne Nemrod (380g jar), sustainable venison 25 times leaner than beef. Ready to eat.

Norman pork stir-fry with chorizo (375g jar), a blend of Norman terroir and Spanish tradition. For express bistro menus.

Cassoulet with free-range pork from South Manche and haricot beans (375g jar), ready meal in a jar with no preservatives. Normandy regional produce for bistro menus.

South Manche free-range pork stew with curry, brown rice and Isigny cream (375g jar), ready in 3 minutes. Original recipe for quick meals.

Cod and haddock gratin (24% cod, 4% haddock) Groix & Nature (250g jar), a gratinable Breton recipe, handmade on the island of Groix.

Chili con carne with Normandy beef (375g jar), approved "Saveurs de Normandie", authentic recipe in a jar. For bistro menus and takeaway.

Sauerkraut with Lardons André Laurent (4/4 tin, 800 g), Label Rouge, cooked with Champagne and goose fat. Ready to heat.

André Laurent Sauerkraut Heart (4/4 can, 810 g), Label Rouge, hand-packed for absolute tenderness. Ready to heat.

André Laurent Cooked Sauerkraut (4/4 can, 800g), Label Rouge, prepared in Champagne. Exceptional garnish for fish and meat.

Small Auvergne Tripoux by Maison Julhes (600 g jar, x6), Saint-Flour recipe with lamb tripe, simmered 6 hours in white wine sauce. Ready to heat.

Sauerkraut with smoked bacon Label Rouge André Laurent (5/1 can, 4.1 kg), from the Champagne region. Ready to use for garnished sauerkraut. Catering size.

Tripoux d'Auvergne Maison Julhes (760g jar), Saint-Flour recipe with lamb tripe, simmered for 6 hours in white wine and tomato sauce. Professional size.

Pied et paquet Maison Julhes (500g jar), traditional Auvergne recipe cooked in Saint-Flour. Ready-to-eat regional dish.

Traditional Cassoulet (1/2 tin): haricot beans, Toulouse sausages, and duck confit. Reheat in a bain-marie, saucepan, or oven.

Small Auvergne Tripoux Maison Julhes (400 g jar, x4), veal tripe and lamb's paunch stewed for 6 hours in white wine sauce. The authenticity of Cantal, ready to heat.

Manous de la Lozère Maison Julhes (420 g jar, x4), traditional recipe with lamb tripe and pork ham. Local dish ready to heat.

Tripoux d'Auvergne Maison Julhes (380g jar), Saint-Flour recipe with lamb tripe and veal paunch, simmered for 6 hours in a white wine and tomato sauce. Serve with potatoes or lentils.

Castelnaudary Cassoulet Audary (5/1 can, 4.25 kg): haricot beans, pure pork Toulouse sausage, duck, goose, and confit pork. Approved by the Great Brotherhood.

American Campana sliced green jalapeño pepper (3/1 can, 2.83 kg), moderate heat. For tacos, pizzas, salads, fish, and grilled dishes. Pro snacking format.

Guindillas (37 cl / 300 g jar), Gurea, extra green Basque Country peppers, slightly hot in vinegar. An alternative to gherkins with cold cuts and cold meats.

Guindillas (1.8 kg jar), Gurea, extra green Basque Country peppers, lightly spicy, in vinegar. An alternative to gherkins with cured meats and cold cuts. Professional size.

Cipolline La Dispensa di Amerigo (220 g, 120 g drained), Borettana onions with Modena PGI balsamic vinegar, crunchy and aromatic. For antipasti, cold cuts, and salads.

Extra-fine green beans hand-arranged (72 cl / 660 g jar), Provinces Gastronomie, impeccable appearance. Heat in a pan or serve cold in a salad, ready to use.

Guindillas (180g jar), Maison Arostéguy, sweet green peppers from Navarre in vinegar. Tender and slightly fiery, with cured meats, cold cuts and tapas.

Blend of peas (min. 50%) and young carrots (min. 30%) in a jar (72 cl / 660 g), Val d'Envigne. Ready to eat after gentle reheating with a knob of butter.

Peas (72 cl / 660 g jar), Val d'Envigne, ready to eat after gently heating with a knob of butter. A gourmet side dish.

Mixed Vegetables (660g jar), Provinces Gastronomie: carrots, green beans, turnips, peas, and flageolet beans. Serve cold as a salad or hot with butter.

Cut salsify (350 g jar), Provinces Gastronomie, ready to use. Rinse, drain and pan-fry with butter, serve very hot.

French organically grown samphire (750g jar), Algaé Gastronomie, harvested in Brittany. Tender and fiber-free, raw in salads or pan-fried, with fish and seafood.

Vegetable Medley (660g jar), Provinces Gastronomie: flageolet beans, potatoes, carrots, and green beans. Heat in butter, serve as a side dish with meats and fish.

Extra-fine green beans (330 g jar), Provinces Gastronomie, pre-cooked and ready to use. Serve hot or cold, in a salad or as a side dish.

Navarre IGP whole white asparagus (6/8 size, 345g jar), La Catedral de Navarra, harvested in Mendavia and canned within 4 hours. Extra quality, ready to serve.

Extra-fine young carrots (660g jar), Provinces Gastronomie, ready to use. Reheat in butter or meat juice, as a side dish.

Butter beans (330g jar), Provinces Gastronomie, milder than green beans, pre-cooked. Serve hot or cold, in a salad or as a side dish.

Vendée Mogettes (350g jar), Provinces Gastronomie, ready-to-eat white beans. Reheat with butter, garlic, parsley and onions, serve very hot.

Cut salsify (660g jar), Provinces Gastronomie, ready to use. Rinse, drain and pan-fry with butter, serve very hot.

Extra-fine young carrots (350g jar), Provinces Gastronomie, ready to use. Reheat in butter or meat juice, as a garnish.

White haricot beans (660g jar), Provinces Gastronomie, ready to use. Reheat with butter, garlic, parsley, and onions, serve very hot.

White Beans (350g jar), Provinces Gastronomie, ready to use. Heat with butter, garlic, parsley and onions, serve very hot.