Winter ready-made dishes

Le Canard du Midi - Coq au Vin de Maury with Foie Gras, Chestnut & Chantarelle Sauce
From
6.55 €
Azaïs-Polito - Fish Soup from Sète
From
5.35 €
La Naucelloise - Charles Savy Tripous from Aveyron
From
5.90 €
Coopérative Jeune Montagne - Aligot from Aubrac - traditional recipe
From
8.10 €
La pointe de Penmarc'h - Tuna Ravioli with Scampi Sauce
From
5.40 €
Conserverie Rizzo - Lamb Sweetbreads from Sisteron - Tradtional recipe
From
11.05 €
Le Canard du Midi - Duck Suprême with Cep Mushrooms
From
6.65 €
Les mijotés de Provence - Ox Casserole jar
From
8.00 €
Jean Claude Aulas - Duck Cassoulet
From
6.70 €
Coopérative Jeune Montagne - Fresh Tome Aligot
From
9.15 €
La pointe de Penmarc'h - Prawn Soup from Brittany
From
2.70 €
Onena - Piperade with Espelette Chilli and Sausage Confit
From
8.40 €
La quiberonnaise - Fish Soup from Brittany (Quiberon)
From
5.05 €
Michel Catusse - Walnut pork cheek, orange and Quercy saffron
From
9.90 €
Paul Laredy - Cream of Chicken with a Sauce Poulette and Cider
From
9.80 €
Polonia - Cabbage wrapped meat
500g jar
8.00 €
Les Cuisinés des Sources - Flemish Carbonnade - Beef in Beer
From
12.40 €
Silit - Silit fondue pan 21cm
21cm fondue pan
85.00 €

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