Under €20

Normandy Beef Bourguignon and Grenaille Potatoes (375g verrine), artisanally prepared dish with no preservatives, ready in 3 minutes. For brasseries and room service.

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

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

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

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.

Dill cucumber pickles (4/4 can, 800 g), Mazette!, a fresh alternative to gherkins. Crunchy and tangy in burgers, sandwiches, bagels, salads, and raclette.

Spicy white cabbage and carrot pickles (4/4 jar, 800g), Mazette!, Creole inspired. Crunchy and colourful in salads, sandwiches, bowls, ceviches and world dishes.

French Red Cabbage Pickles (50%) in Sweet Vinegar with Ginger (4/4 can, 800g), Mazette!. Tart and crunchy as a topping for salads, bowls, sandwiches, and burgers.

French Pickled Red Onions (4/4 tin, 800g), Mazette!, sweet & sour and crunchy. For salads, bowls, tartines, burgers, meat and fish. Ready to use.

Turmeric Breton Cauliflower Pickles (4/4 jar, 800g), Mazette!, crunchy and golden. Ready to use for boards, salads, bowls, and appetizer platters.

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.

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.

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.

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.