Savory biscuits with Comté, Gruyère, and Parmigiano Reggiano, subtly enhanced with dried fruits and spices

Net weight: 150g

Puff pastry sticks twisted pure butter and fleur de sel

All-butter puff pastry sticks, garnished with poppy seeds, sesame, Provencal herbs and Gruyère

Hazelnuts from Piedmont, almonds from Valencia and pistachios from Bronte-Sicily, roasted and salted

Delicate petals of pure butter puff pastry with parmesan cheese

Pork meat, aromatic garnish, Riesling, spices (basil, cayenne pepper, marjoram, nutmeg)

Pork meat, aromatic garnish, Riesling, spices (basil, cayenne pepper, marjoram, nutmeg)

Pork, poultry, foie gras, "mendiant" garnish (dried fruits and nuts), mushrooms
150g slice / vacuum-packed

Consume promptly after opening

Tray of 10 pieces of mini round Riesling pâté slices

Platter of 6 assorted pieces:
-Mini beef burger, cheezy sauce
-Mini poultry burger, raclette cheese, pickle, mustard sauce
-Mini scallop burger, leek fondue, dill béchamel sauce

Net weight : 240g

Platter of 12 assorted pieces:
- Mini beef burger, cheezy sauce
- Mini poultry burger, raclette cheese, pickle, mustard sauce
- Mini scallop burger, leek fondue, dill béchamel sauce

Net weight : 480g

Assortment of 12 hot appetizers :
- Quiche Lorraine
- Vol-au-vent
- Smoked salmon croque
- Mini chou pastry with snow crab and leeks

15-piece platter:
- Salmon rillettes
- Tuna, Granny Smith apple
- Red lentil hummus, crunchy vegetables
- Forest mushroom mix, country-style ham
- Peanut butter, Gouda, arugula, Granny Smith apple

Net weight: 400g

12-piece platter :
- Foie gras, Sichuan pepper-pineapple-mango chutney
- Smoked duck breast, Ossau-Iraty cheese, cherry jam
- Truffle Brie, spinach
- Smoked salmon, yuzu whipped cream, salmon roe

Net weight: 350g

15-piece platter:
- Smoked salmon, dill and lemon sphere
- Cocoa-infused foie gras, orange jelly
- Butternut squash mousse, squash juice glaze, red wine-poached pear, squash seed gomasio
- Goat cheese nougat, quince jelly
- Cooked ham, Comté cheese mousse, grape and walnut

Net weight : 320g

Assorted 15-piece platter:
- Cocoa foie gras, cocoa and fleur de sel biscuit, Grand Marnier jelly
- Salmon cheesecake
- Mimolette shortbread and butternut squash royale with onion confit
- Shrimp cake, burnt lemon gel
- Scallop, carrot and ginger

Net weight: 500g

Platter of 15 assorted pieces:
- Red kuri squash and ginger maki with black sesame cream
- Chestnut cake, Jerusalem artichoke mousse, spiced cider jelly
- Mimolette shortbread, butternut squash royale with onion confit
- Beetroot, raspberry, and sumac tartlet
- Parsnip purée tartlet, forest mushroom mix, mushroom infusion jelly, caramelized hazelnuts

Net weight: 400g

Surprise basket consisting of 30 pieces:
- Home-smoked salmon
- National Brand cured ham
- Cooked ham, Gouda
- Salami
- Country-style pâté

Net weight: 800g

Surprise basket consisting of 24 pieces:
- Chou filled with salmon tartare, Chantilly cream, dill, and pink peppercorns
- Free-range poultry and mushroom skewer
- Duck burger with cherry jam, fresh cheese, and spinach
- Pretzel roll with foie gras and mango-pineapple chutney
- Club sandwich
- Beetroot, raspberry, and sumac tartlet

Net weight: 1200g

Assortment of crunchy vegetables of the moment

Smoked tuna toast, scampi, cream cheese, white cabbage and mango

Homemade smoked and cooked salmon toast

Puff pastry, salmon, mushroom duxelles, risotto, egg

Shortcrust pastry filled with a mixture of Comté cheese, leeks, onions, and button mushrooms

Net weight: 160g

Place on a baking sheet in an oven preheated to 140°C.
Heat for 10–15 minutes.

Use of a microwave is strongly discouraged.

Shortcrust pastry topped with a mixture of tomatoes, mozzarella, and Parmesan

Vegetarian product
Net weight: 180g

Reheat in the oven; microwave use is strongly discouraged.

Shortcrust pastry filled with a mixture of cooked ham and Gruyère cheese
Net weight: 200g

Place on a baking sheet in an oven preheated to 140°C.
Heat for 10–15 minutes.

Microwave heating is not recommended.

Shortcrust pastry filled with a mixture of marinated salmon, spinach, saffron

Chicken pie, vegetable julienne, 4 spices
format to share
Net weight: 600g

Remove the pie from the box and the cardboard.
Place it on a baking tray in the preheated oven at 140°C.
Heat for 35 minutes
The use of the microwave is discouraged.

Shortcrust pastry filled with a mixture of cooked ham and Gruyère cheese
format to share
Net weight: 650g

Place on a baking sheet in an oven preheated to 140°C.
Heat for 20–30 minutes.

Microwave use is not recommended.

150 gr bag under vacuum

Slices of Joselito Gran Reserva ham
under vacuum / 70g