Under €10

Duck Terrine with Armagnac Maison Micouleau (200g tin), traditional South-Western recipe without preservatives. For aperitifs and gourmet platters.

Country pâté with Trésor de Lomagne Maison Micouleau (90g jar), artisanal recipe from the Southwest without artificial colours or preservatives. Delicatessen size.

Duck and Armagnac pâté with French pork by Maison Micouleau (90 g jar), artisanal recipe without colorants or preservatives. Delicatessen format.

Gourmet terrine with green peppercorns Maison Micouleau (Tarn-et-Garonne, 90g jar), 100% natural with no colorants or preservatives. Delicatessen format.

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 with Porcini Mushrooms Jar 180g: artisanal preparation ready to spread, gourmet and fragrant. Ideal as an aperitif, 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 from the Pyrenees region (180g), black pork throat and liver, salt, pepper, garlic, no additives or gluten. Serve on country bread with gherkins.

Julien Mack pike quenelles (4/4 can, 800 g). As a starter or main course, topped with white sauce and au gratin, or for seafood timbale and fish pie.

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.

Julien Mack Veal Quenelles (4/4 can, 800 g, x16). As a starter or main course, topped with white sauce and gratinéed, or sliced for vol-au-vents and pies.

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.

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

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

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

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

Leek Cream Soup La Catedral de Navarra (590g jar), vegetables from Navarre 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.