Showing all 2 results

Show sidebar


Inspired by Basque tradition, this recipe combines the spicy touch of the famous Espelette chili with the color and mellowness of peppers and tomatoes. Heat in a frying pan over low heat. When the piperade is hot, form small wells and break an egg into each one. Cover and cook for 7-8 minutes, until the egg white has coagulated. Serve piping hot. Serves 2 in 630g jars


The ultimate Provencal dish! Maison Rivière ratatouille is rich in vegetables (tomatoes, zucchini, eggplant and onions) that are slowly simmered in a tomato sauce flavored with garlic, thyme and bay leaves. Enjoy hot or cold with grilled meats, soft-boiled eggs or as a garnish for omelettes. Serves 2 in 630g jars