Blanquette de veau- Veal in a cream sauceA favorite both modern and traditional, Blanquette de Veau frequently tops the charts of popular French gastronomy. Veal is simmered in velout, a savory sauce of roux and stock. The delightful braise is served on white rice with mushrooms, onions, and carrots, and is ready to serve quicker than you can say Julia Child give or take 15 minutes! This dish is proudly made in New York by Bec Fin, exclusively from All Natural and carefully selected

and are full of flavor

Kick up your side dish game with our Nut Potatoes

Simply grill on BBQ or heat through over medium heat for 10 min

A classic of French cuisine

Challenger and other similar varieties

celebrated for its marbled meat

responsible sourcing from suppliers

This butter carries the Charentes-Poitou PDO (Protected Designation of Origin) label

Salted butter produced in Echire

Baking from frozen:Preheat the oven to 428°F (220°C)

and 10% porcini cubes

It is also a winner on charcuterie boards