The Deli corner
Welcome to the Kingdom of pots and jars, to the flavours of the past! The animals are raised on our French lands, terrine and pate, foie gras and rillettes are cooked in the kitchen of our local producers. Here you'll find handcrafted recipes to rediscover the taste of good food.
Catalog
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Pattypan sweet and sour
A delicate taste to enhance meats and delicatessen Pattypan sweet and sour - 90 g
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Duck pâté with foie gras (25%)
A classic of South-West France's gastronomy. Melting and tasty. Duck pâté with foie gras (25%) - 130 g
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Pheasant terrine with hazelnuts
Spicy and tasty by nature: a nice way to savour game meatPheasant terrine with hazelnuts - 130 g
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Pork pâté with Espelette pepper
The traditional paté from the Pyrénées, mildly spicyPork pâté with Espelette pepper - 130 g
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“Noir de Bigorre” pig terrine
The king of pigs from Gascogne in a terrine full of character with sprinkled with parsley “Noir de Bigorre” pig terrine - 130 g
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Organic country-style pâté
The traditional recipe—pâté “as at home” Organic country-style pâté - 130 g
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Duck pâté with Piquillo
Small sun-drenched peppers, ducks with a southwestern accent, a terrine that does not lack personalityDuck pâté with Piquillos - 130 g
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Terrine de Canard à l'Orange
Duck Terrine with Orange A classic of French gastronomy. Fondant and tasty. The culinary marriage of duck and orange to enjoy on toasts, in salads or charcuterie platter.
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Terrine de Canard aux Olives
Duck Terrine with Olives So South of France! The fruitiness of the olive, the finesse of the duck. So delicious! The culinary marriage of duck and olive to enjoy on toasts, in salads or charcuterie platter.
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Duck pâté with Piquillo
Quail Terrine with Grapes Very popular with gourmets! The delicacy of the quails'flesh associated with the grapes for an aperitif or a brunch. To appreciate on a slice of bread or on toasts.
