Grocery

Rustic tomato sauce with chilli in a jar (350 g), Le Conserve della Nonna. Traditional Italian recipe cooked sous vide at low temperature to preserve the aromas.

Black Olive Tapenade (190g jar), Le Conserve della Nonna, authentic and flavorful Italian recipe. For appetizers, toasts, breadsticks, and catering buffets.

Bolognese Tomato Sauce (350g), Le Conserve della Nonna. Slow-cooked to preserve natural flavors, ready to top pasta and lasagna.

Grilled Vegetable Tomato Sauce (350g), Le Conserve della Nonna. Italian recipe cooked at low temperature (62°C) to preserve the aromas, ready to use.

Passata di pomodoro (420g), Le Conserve della Nonna, creamy Italian tomato sauce cooked sous vide at low temperature. Fresh tomatoes, no additives, ready to use.

Lampomodoro Tomato Sauce (700 g), Le Conserve della Nonna, additive-free. Creamy and low in acidity, ideal for pasta, pizzas, and stewed dishes, ready to use.

Basil Tomato Sauce (350g), Le Conserve della Nonna. Authentic Italian recipe cooked at low temperature, flavored with basil, for pasta and pizzas.

Groix & Nature artisanal crab rillettes (100g jar), handmade on the island of Groix from local catches, with no added colors or additives. Subtle, iodized flavors.

Groix & Nature salmon rillettes (100g jar), pink, delicate, and flavorful. Enjoy on warm blinis with a lightly dressed salad.

Mackerel rillettes with Sichuan pepper (100g jar), creamy and zesty. Ready to serve as an aperitif on toast, as a starter, or to enhance a salad.

Green olive tapenade (190 g jar), Le Conserve della Nonna, creamy Italian recipe with preserved aromas. For aperitifs, toasts, bruschettas and pasta sauces.

Sardine rillettes with Espelette pepper Groix & Nature (100g jar), handmade on the island of Groix, with no artificial colours or additives. Salty flavours with a touch of heat.

Piccalilli Sauce (450 g), a British-inspired sweet and sour condiment. Perfect for bistro-style pairings, gourmet charcuterie, and platters. Ready to eat.

Julien Mack poultry quenelles (4/4 can, 800 g). Poach for 15 min then top with a creamy sauce (béchamel, financière, nantua) or gratin with Gruyère cheese.