Terrines, Cold cuts, Salads

Andouillette Delight is one of the many tributes to Lyon's gastronomy in their range. It's a pork terrine with pieces of artisanal andouillette....

Want to hear the cows of the Beaufort Savoie region? This adorable Moo Box, once turned upside down, will amuse young and old alike...

pork liver, pork throat, onions, mederel, wine, garlic, salt, herbs, pepper (contains sulfite)

Northern France means "chti" and "chti" means Maroilles.

Let yourself be tempted by this treat with a Northern accent: a pork-based pâté seasoned with the famous...

From the Loire, Europe's last great wild river, mullet is a very tasty fish to discover. The lemon seasoning is slightly...

Presskopf, or fromage de Tête, is a traditional, rustic appetizer that takes the form of a jellied terrine, and uses small pieces; it's always very...

This Amiens duck pâté is made the old-fashioned way, according to a recipe dating back to 1640: a blend of pork, poultry liver, rabbit and...

Hénaff pâté, known for its slogan "pâté du Mataf" (sailor's pâté) and its blue and yellow tin, is the star of pure pork pâté in tins thanks to its secret recipe...

A creamy preparation based on beef rillette with a fine, pronounced taste, seasoned with espelette pepper.

Genuine 100% duck rillettes. These fine, gourmet rillettes are perfect spread on toasted farmhouse bread.

Serve chilled on toast, toasted or not

Serve chilled on toast, toasted or not

Taste this rillette, which perfectly combines the delicacy of chicken with the creaminess of goose fat. A treat for the taste buds!

In Provence, tian is a gratin of baked vegetables: that's the spirit of this flavorful recipe.

Carried by sherry vinegar, zucchini...

This recipe is one of a series of "hijacked" terrines, the principle of which is to combine a recipe from a traditional dish.
Here, what could be more natural than to combine...

This recipe pays homage to Lyon's gastronomy, with an artisanal pork terrine prepared with red Beaujolais. A little "bouchon" atmosphere in your...

Pork and poultry liver terrine with pastis de Provence in a verrine.

With its generous, gourmet verrine look, the Lyon Fine Flavours Truffle Terrine is a real treat for the taste buds!

The terrine of highland beef from the Marquenterre region, a protected area where it lives in the wild, fed only on the herbs of the hedgerows.

We...

Discover the daring, gourmet combination of land and sea in our terrine de campagne with seaweed from Brittany. An iodized terrine from Hénaff Sélection.

Hénaff Sélection vous...

Hénaff Sélection's recipe for country terrine with Guémené andouille sausage is a gourmet delight. A tasty marriage inspired by the Breton terroir.

Enjoy a...

This gourmet terrine, made from pork from the Auvergne Rhône Alpes region, can be enjoyed as an aperitif with a generous slice of farmhouse bread...

Terrine de mouton aux salicornes is a blend of the two flagship products of the Baie de Somme.

Sheep are raised between land and sea. It feeds exclusively on...

The delicate combination of lemon, ginger and chicken meat gives this terrine a pleasantly fresh touch.

A subtle Percheron combination of chicken meat and pommeau.

Pike-perch, the king fish of our rivers, is distinguished by its finesse. A seasoning of fresh thyme, supported by cardamom, gives it a subtle acidic note and a...

Salmon is a protected species in the Loire region, which is why this terrine is prepared using only quality salmon from Scotland.

A classic, but a...

Artisanal salmon terrine seasoned with chives

An artisanal Savoy terrine that combines meat with one of Savoy's finest cheeses. Discover it for yourself!

A traditional Savoy terrine with the subtle taste of cep, a mushroom renowned for its flavor.

Wild blueberries add sweetness and vitamins to this delicious Savoy terrine.

Les salaisons savoyardes offer us this traditionally crafted terrine, made exclusively with Savoy...

What could be more Alsatian than this pure pork terrine seasoned with Alsatian beer.

There's a bit of the bitterness of hops from our hills, reminiscent of the atmosphere of...

A subtle marriage of trout from Pyrenean farms and the freshness of goat's cheese

Enjoy sliced as an appetizer, on a bed of salad with...

Generosity and character dominate this creamy, multi-ingredient ratatouille. Smoked tuna joins enthusiastically with roasted eggplant and peppers, and...

Halfway between the north and Normandy, this rabbit pâté with calvados is both tasty and fruity, a real delight.

We assemble good rabbit from the best...

This surprising product is the result of the combination of a Picard pâté and a small local potato with a fine, firm kidney-shaped flesh, hence its name...

Genuine 100% duck rillettes. These fine, gourmet rillettes are perfect spread on toasted farmhouse bread.

A duck liver pâté with an exceptional taste, made by hand.

This salad is more than just a recipe, it's the promise of a healthy, balanced meal, for the pleasure of all gourmands.

Beluga lentils keep their...

Welcome to the spirit and flavors of tagine...

Melt-in-your-mouth carrots, firm chickpeas, round green olives and generous chunks of tuna invite you for a...

Duck brings strength and delicacy to pork. To share with family and friends!

Bear's garlic sausage is made with fresh French meat, natural casings and tender pieces of bear's garlic.

Bear's garlic sausage is made with fresh French meat, natural casings and tender pieces of bear's garlic.

Terrine of salt-meadow lamb in the Baie de Somme is a Picardy specialty.

It's both gourmet and exquisite. Made from lamb raised in pastures...