French Delicatessen


From Oscietra caviar to White sturgeon (Tansmontanus), Siberian sturgeon (Baerii), Adriatic sturgeon (Naccarii), the best of the farms’ harvests around the globe. Range of non-pasteurised varieties and origins for all tastes and usage.


A quenelle is a mixture of creamed fish or meat, sometimes combined with breadcrumbs, with a light egg binding, usually formed into an oblate shape, and then cooked. The usual preparation is by poaching. Formerly, quenelles were often used as a garnish in haute cuisine. Today, they are more commonly served as a dish in their own right. It can also be prepared as a vegetarian dish.

Frog Legs

The frog legs refer to a culinary preparation based on frog’s legs and prepared according to various recipes. Frog legs are very popular in France.


The ravioles du Dauphiné, also known as the Ravioles de Romans or Ravioles de Royans, has been a designation of origin since 1989. It is a south-east of France specialty made up of cheese and parsley stuffed pasta and cooked in water. They look a bit like small Italian ravioli. The raviole du Dauphiné benefits from a Red Label.


The “Helix Pomatia” is the most consumed escargot in France. It is a wild snail that does not bear the promiscuity of intensive farming. This variety is easily recognizable by its light brown shell. His light colored flesh is firm and tender at the same time. The Burgundy snail has a wild herb flavor. It is marketed under the common name “Escargot de Bourgogne” as it belongs to the traditionally consumed species in this region, according to the most traditional recipe with butter, parsley and garlic.