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Thai beef

Enjoy for two this delicious Thai Beef with ginger and lemongrass, inspired by the best brasseries. Carefully prepared with beef from France, this recipe contains no artificial colors, flavors or preservatives.
  • Serves 2 in 750g jarsour
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Toulouse sausage and lentils

or a quick and tasty lunch, Maison Rivière offers you a new authentic and gourmet recipe: Toulouse sausage with cooked lentils. A jarred recipe, easy to reheat in the microwave, pre-cooked steam-style to preserve the authentic taste of flavors and textures. An essential French recipe, Maison Rivière's lentil sausages are sure to delight the palates of traditional food lovers. Cooked in a broth of tomatoes, garlic, pork fat, cloves and herbs, grilled Toulouse sausages and lentils combine perfectly. A delicious hot dish for a successful lunch break! Serves 1 300g jar
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Toulouse sausages with cooked lentils

A recipe combining melting lentils from France and tasty Toulouse sausages made in our Castelnaudary workshop. A gourmet recipe that will delight your taste buds.
  • For 1 person 420g can.
  • For 2 persons in 840g can.
  • For 4 persons in 1580g can.
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Veal Blanquette with brown rice

Maison Riviere offers you a traditional French recipe: generous chunks of veal sauté and cooked vegetables for a delicious veal blanquette served with brown rice. A gourmet meal from our French bistros! For 1 person in 400g can. For 2 persons in 800g can. (Available soon...)
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Vegetable ravioli

Enjoy these vegetable ravioli for two, carefully prepared with a tomato sauce flavored with herbes de Provence. Serves 2 in 650g jar
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Vegetable ravioli in Grandma’s simmered sauce

Enjoy these carefully prepared vegetable ravioli with a tomato sauce simmered Grandma-style, for a quick and delicious vegetarian meal. A ready-to-eat recipe with no colorants, preservatives or additives, made with ravioli from France. Available in 400g and 800g can.
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Whole duck foie gras

A great classic from the South-West, foie gras can be enjoyed all year round. Delicate and melt-in-your-mouth on toast as an aperitif or at mealtimes. 125g jar 180g jar
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Piperade

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
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