Under €20

Micouleau Homemade Cèpe Terrine (200g tin), an authentic recipe with woody flavors, no artificial colors or preservatives. For appetizers and starters.

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.

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

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

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.

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.

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.

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.

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.