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This recipe is inspired by Basque tradition, combining the spiciness of the famous Espelette pepper with the colours and melt-in-the-mouth texture of sweet peppers and tomatoes.

Warm in a pan on a low heat. When the piperade is hot, form little wells and break an egg into each one. Cover and leave to cook for about 7 to 8 minutes until the egg white has solidified. Serve piping hot.

  • 380g and 630g glass jar


A truly great Provençal dish! Maison Rivière ratatouille is rich in vegetables (tomatoes, courgettes, aubergines and onions) which are cooked slowly in a tomato sauce flavoured with garlic, thyme and bay.

Serve hot or cold with grilled meat or fish, soft-boiled eggs or an omelette.

  • 380g and 630g glass jar

Aubergine riste

The aubergines are first of all fried in extra-virgin olive oil to give the recipe a slight crispness. The “riste” is then cooked slowly with tomatoes, garlic and Provence basil to soak up the flavours and create the soft texture so characteristic of this dish.

Serve cold on toasted or warm country bread or as an accompaniment to grilled fish or meat.

  • 380g and 630g glass jar

Vegetable tajine

In line with the traditional tajine recipe, the sunshine vegetables are cooked slowly with Oriental herbs and spices and sweetened by a touch of honey.

Serve with semolina.

  • 380g and 630g glass jar

Lentils cooked in goose fat

French-origin green lentils already cooked in a stock with goose fat.

  • 410g and 820g tin can