More About Other Tinned Meat Specialities

The Other Tinned Meat Specialities collection at Epicerie Corner brings together 76 tinned and jarred meat specialities — Côté Table ready meals (beef bourguignon, coq au vin, blanquette de veau, tartiflette, couscous royal, paëlla, lasagne, cannelloni, gratin dauphinois), William Saurin classic French dishes, quenelles and snails (Helix pomatia Burgundy snails, Achatina), La Belle Chaurienne cassoulet, Nos Régions regional specialities, Panzani tinned ravioli and cannelloni, Maison Rivière and Jardin Bio organic ravioli, and Henaff beef tongue.

Côté Table Classic French Ready Meals

Côté Table is a French brand specialising in quality tinned and jarred traditional dishes:

• Côté Table Beef Bourguignon 300g: slow-cooked beef in Burgundy red wine sauce with potatoes, carrots and mushrooms — the classic bourguignon preparation in a single-serve tin. Also available: William Saurin Beef Bourguignon 300g and Cocotte Beef Bourguignon 400g.
• Côté Table Coq au Vin 400g: bone-in chicken thigh pieces (35%) braised in Burgundy-style red wine sauce. Coq au vin is one of the defining French bistrot dishes — the wine and lardons sauce develops during slow cooking, rendering the chicken flavourful and tender.
• Côté Table Blanquette de Veau with Mushrooms 285g: veal in a white cream sauce with mushrooms and rice — blanquette is France's classic white stew. William Saurin Veal Blanquette with Mushrooms and Rice 285g. Maison Rivière Blanquette de Dinde (Turkey) and Rice 300g: a turkey version of the blanquette using turkey meat.
• Côté Table Tartiflette 800g: a Savoyard potato gratin with cooked smoked bacon (9%), onions, cream and cheese — the iconic alpine dish from the Aravis and Haute-Savoie region, originally created in the 1980s as a vehicle for Reblochon cheese. The 800g is a family-size format. Côté Table Gratin Dauphinois 850g: Dauphiné cream potato gratin — 60% potatoes, fresh cream, no meat. William Saurin Gratin Dauphinois 850g.
• Côté Table Parmentier Meatballs 350g: hachis parmentier — beef (20%) under a potato purée topping in a barquette tray format. Named after Antoine-Augustin Parmentier, who popularised the potato in France. Nos Régions Duck Parmentier South-West 300g: a duck-based version using confit duck meat. Raynal et Roquelaure Duck Parmentier 300g.
• Côté Table Chicken Basquaise Rice 285g: chicken in Basque-style sauce (tomato, peppers, piment d'Espelette). Raynal et Roquelaure Basque Chicken 300g. Côté Table Rabbit Hunter 280g and William Saurin Rabbit Hunter 280g: rabbit in chasseur (hunter's) sauce — tomato, mushrooms, shallots and wine. William Saurin Chicken Casserole with Forestry Sauce 400g: forestière = mushroom and cream sauce.
• Côté Table Roast Chicken and Purée 300g: 26% cured and roasted chicken with 60% potato purée. Côté Table Sliced Chicken in Curry Sauce 300g: basmati rice (32%) with curried chicken (30%). Côté Table Chicken with Rice 300g.
• William Saurin Beef and Potato Meatballs 800g: ground beef meatballs with potatoes. William Saurin Beef Tongue and Potatoes 285g. William Saurin Nitrite-free Beef Casserole 840g. William Saurin Cabbage Stew 420g. William Saurin Mutton Stew 420g. William Saurin Turkey Blanquette 800g. William Saurin Parmentier Minced Meat 300g.

Couscous, Paëlla and International Dishes

• Côté Table Royal Couscous Chicken, Mussels and Chorizo 940g: the couscous royal format — a combination tin (filling 800g) with a separate cup of semolina (200g) and a seasoning sachet. Couscous is France's most consumed dish (surveys consistently rank it among France's most consumed dishes) and couscous royal, combining chicken, merguez and vegetables, is the most popular format. Also available: Côté Table Tunisian Couscous Kefta Merguez 300g and Nos Régions Toulouse Sausages with Lentils 300g.
• Côté Table Paëlla Royale 300g: precooked rice with chicken, Pacific mussels and chorizo. Côté Table Paëlla Royale Chicken Mussels Chorizo 940g: large-format tin including rice cup and seasoning. Côté Table Royal Couscous 980g: poultry and merguez.
• Nos Régions Coq au Vin with Pasta Twists 300g: chicken thigh in wine sauce with torsade (twisted pasta).
• Maison Rivière Chicken Tajine with Lemon Confit and Potatoes 300g: slow-cooked chicken in Moroccan-style tajine sauce with preserved lemon. Maison Rivière Toulouse Sausages with Lentils 300g.

Snails

Snails (escargots) are a traditional French delicacy, typically served as a starter with garlic butter in the shell. The two most common species in French cuisine are Helix pomatia (the Burgundy snail or escargot de Bourgogne) and the smaller Petit-Gris (Helix aspersa). The Achatina (Achatina fulicula) is the African giant land snail — larger than the Burgundy snail and increasingly used in French snail cookery as a more commercially farmed alternative.

• Burgundy Snail Extra Large x120 800g: Helix pomatia, the traditional Burgundy snail in large-format tins — pre-cooked snail meat (58%), ready for serving with garlic butter. Also Snails Medium 800g and Burgundy Snail Large x120 800g.
• Achatines 10 Dozen 800g: Achatina fulicula, large African snails (Belle Grosseur, 10 dozen) in parsley and garlic — ready to stuff back into snail shells for serving.
• Large Empty Snail Shells x60 and Croq'in Edible Shells x100: shells for presenting the snails. The Croq'in format uses edible pastry shells as an alternative to the traditional real snail shells.

Quenelles and Bouchées

Quenelles are a Lyon speciality — poached or baked dumplings made from ground fish or meat, fat, egg and flour, served in a sauce. The most famous is quenelle de brochet (pike quenelle) with sauce Nantua (crayfish butter sauce), but poultry and veal quenelles are equally common in the tinned format. Bouchée à la reine is a puff pastry vol-au-vent case filled with quenelle pieces, mushrooms and a white cream sauce — a classic French bistrot starter.

• Côté Table Poultry Quenelles 255g: turkey quenelles (13%), wheat flour, beef fat — to be served with a sauce of choice. Côté Table Salmon Quenelles with Shrimp Sauce 400g: salmon quenelles (36%) in a shrimp cream sauce.
• Côté Table Queen's Bite (Bouchée à la Reine) 400g: poultry quenelles in cream sauce, in an individual vol-au-vent — the classic preparation. Veal Dumplings in Financial Sauce 400g: quenelles de veau in sauce financière.

Ravioli, Cannelloni and Pasta Dishes

• Panzani Pure Beef Ravioli 400g and 800g, Ravioli Bolognese 800g, Panzani Cannelloni Pure Beef 800g.
• Maison Rivière Beef Ravioli 300g. Jardin Bio Beef Ravioli 72cl, Poultry Ravioli 700g and Vegetable Ravioli 250g and 675g: the organic ravioli range. Zapetti Ravioli 3 Fromages 800g.
• Côté Table Lasagne Bolognaise 350g and Côté Table Cannelloni Pure Beef 800g.

Tripe and Offal Specialities

• Nos Régions Tripe à la Mode de Caen 600g: beef stomachs (72%) in the Norman style — slow-cooked in cider (and traditionally Calvados) broth with vegetables. Tripes à la mode de Caen is a Normandy speciality, cooked for 10–12 hours traditionally. Paul et Louise Catalan Tripe 400g: tripe in the Catalan style. Nos Régions Tripoux Aveyronnais 400g: stuffed veal tripe parcels from Aveyron.
• Henaff Beef Tongue in Madeira Sauce 410g: beef tongue (46%) in a Madeira wine and mushroom sauce. Hénaff is a Breton charcuterie brand from Quimper (Finistère), known for quality tinned meats.
• William Saurin Beef Tongue and Potatoes 285g.

For cassoulet, see Tinned Cassoulet and Choucroute. For William Saurin products, see William Saurin. For ready meals, see Ready Meals and Ready to Cook.

Other Tinned Meat Specialities FAQs

What is the difference between hachis parmentier and shepherd's pie?

Both dishes share the same structure — minced meat under a potato purée topping — but differ in origin and meat. Hachis parmentier (named after Antoine-Augustin Parmentier, who promoted the potato in France in the 1770s) uses minced beef in a tomato or wine-based sauce, under a mash enriched with butter and crème fraîche. British shepherd's pie uses lamb; cottage pie uses beef. Both are economy dishes built around leftover meat. The duck parmentier variant (parmentier de canard) in this collection replaces beef with southwest confit duck meat — a gastro-bistrot upgrade on the original.

What are Burgundy snails (escargots de Bourgogne) and how are they prepared?

Escargots de Bourgogne is a protected geographical indication for Helix pomatia snails produced in Burgundy. Helix pomatia is the large, pale-shelled Burgundy snail — larger than the Petit-Gris (Helix aspersa) and smaller than the African Achatine (Achatina fulicula). In French preparation, snails are purged, blanched, removed from shells and simmered in court-bouillon, then stuffed back into shells with beurre d'escargot (garlic, shallots, parsley, butter) and baked until the butter melts. The pre-cooked tinned snail meat in this collection is ready to fill with garlic butter at home and bake for 8–10 minutes at 200°C.