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Breton Galettes and Palets "pur beurre" - Metal Tins 350g "Le Homard"

Breton Galettes and Palets "pur beurre" - Metal Tins 350g "Le Phare"

Breton Galettes and Palets "pur beurre" - Metal Tins 350g "Le Poulpe"

Breton Galettes and Palets "pur beurre" - Metal Tins 350g "Le Solex Jaune"

Breton Galettes and Palets "pur beurre" - Metal Tins 350g "Marinière"

Breton Imperial Garnet Cream Soup

Breton Mussels in Cream Sauce with Curry

Brisling No. 1 Baltic Sprat with Heather and Chamomile

Brisling No. 4 Baltic Sprat, with Allspice and Cloves

Extra Blackberry Jam 250g

Escargot in Cans - Small (3 Dozen)

Cassoulet with Duck Confit 1,350g

Cassoulet with Duck Confit 420g

Cassoulet with Duck Confit 840g

Cassoulet with Duck Confit from Périgord 800g

Cassoulet with goose confit

Champagne Vinegar 500ml - Leblanc

Chipirones in their own ink (Small squid from Galicia)

Chipirones in their own ink – Hand-filled delicacy

Chipirones in olive oil (Small squid from Galicia)

Cetara Anchovy Colatura

White balsamic condiment 25cl

Confit de Canard (Duck Confit 1 Leg) 320g

Confit de Canard (Duck Confit 2 Legs) 680g

Confit de Canard (Duck Confit 4 Legs) 1,350g

Duck Magret Confit (2 pieces)

Confits de Canard du Périgord 2 Legs - Duck Confit

Confits de Canard du Périgord 4 Legs - Duck Confit

Coq au vin de Bergerac

Cotriade (fish soup with chunks)

Cotriade du pêcheur – Traditional Breton Fish Dish

Crème de Marrons d’Aubenas Imbert

Creamy mussel soup

Danish trout, smoked with juniper and lemon thyme

The Big Nuri Cookbook – A Love Letter to the Cult Sardine

The Little Fisherman’s Crate

The medium Fisherman's crate

Dijon mustard with honey and balsamic vinegar

Sea bream soup with Jerusalem artichoke and buckwheat

Agen prunes (Pruneaux d'Agen) 2025 harvest

Natural Cod Liver with Guérande Salt

Oak-Barrel Aged Red Wine Vinegar 500ml - Leblanc

Crumbled mackerel with artichokes and buckwheat

Mackerel crumbles with paradise kernels

Mackerel crumbs with wheat beer

Mackerel Émietté with Menton Lemons

Bonito Flakes, “Escartefigue” Style

Mackerel Émietté “Boucaniers” Style