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Press articles

We try our best to publicize our Brand as well as our products through press articles in multiple magazines or newspapers.

Presenting our concept as well as why we stand out from traditional Basket Garnis companies is important and fundamental for our image.

Here are attached some articles and publications that we have had, hoping that this list will continue to grow as our company evolves over time!

Fichier:Gala 1993 logo.svg — Wikipédia
THIS IS IT A taste of France

Coup de coeurCoup de coeur

Veal axoa, goose stew with Cahors wine, Camargue bull gardiane, crêpes Suzette... C'est Cela offers old-fashioned, traditional and family recipes, prepared by small local producers hand-picked shutter.

“I have traveled a lot abroad and, when I was staying with locals, I perceived the aura of French cuisine in the imagination of my hosts. Yet they had never tasted it! “says Gregor Lajotte, young founder of C’est Cela. “Indeed, French restaurants abroad are often reserved for an elite. I wanted to share our know-how and send good little French dishes, at affordable prices”.

Quickly, Gregor Lajotte notices that there is also a demand on our soil. “C’est Cela makes us rediscover our regional dishes and our terroir. Our traditional cuisine, at the origin of French gastronomy, is still too often overlooked or forgotten". wines.

More than jars, C'est Cela shares stories about the product: the origin of Castelnaudary cassoulet, the introduction of snails into French gastronomy... "And for novices, everything is explained from A to Z, both for the presentation and for the preparation”. In addition, C'est Cela offers new baskets specially prepared on the theme of Christmas celebrations.

Gourmet baskets, to offer or to treat yourself!
https://www.moncarnet-gala.fr/articles/view/C-EST-CELA


Excerpt from an article in the newspaper "La Nouvelle République", published on 06/09/2020:

Gregor LAJOTTE, créateur de la marque "<tc>C'est Cela</tc>

The project was born around September 2019 when we started designing the first baskets.

Gregor Lajotte (Manager) has had this project in mind for a long time. “French cuisine has a good image abroad, especially in Asia.
But this image goes through great restaurants, a cuisine that is not always representative terroirs and French culinary daily life.
My idea is to make foreigners discover farm specialities, local products. Originally, I would have liked to call this company ''Bon appétit'' but the brand is already registered. of the French but it is very evocative abroad. »

Launched in mid-May 2020, Gregor Lajotte's company is just taking its first steps for local customers. "In France, I market my gift baskets using traditional sales methods", explains the young man who makes his gift baskets at his premises "But at abroad, I'm going to use the internet, social networks, fairs. »

Half a dozen baskets are on the menu at the moment.
Each represents a meal with wine and soft drink and is distributed with a card of culinary advice and anecdotes
"I want to make people discover the French terroir.
For the moment, I have local suppliers (Verger des Tilleuls, Plaisirs du lait, Plaisirs agricole) but also from Périgord, the Basque Country or Provence. I think it will take a year or two for ''C'est ça'' to be economically viable. "

https://www.lanouvellerepublique.fr/bressuire/c-est-cela-un-petit-gout-de- France


Excerpt from an article from the newspaper "Courrier de l'ouest" published on


Gregor Lajotte, a 27-year-old from Bressui, has just created an online store called C’est ça. Its objective: to promote French cuisine through the sale of six different gourmet baskets.

In Japan, where I went, I was able to see that France was a benchmark in bakery, cooking and haute couture. French cuisine has a good reputation but the Japanese only know the so-called posh gastronomy; no one really knows our specialties.

I consider myself happy and happy to be born French. My idea was, with this online store, to offer gourmet baskets. I have six traditional ones: Basque, Blanquette, Cassole, Gourmet, Provençal, Terroir.

The price corresponds to a meal for two people, from starter to dessert, with wine and drink. These are essentially traditional products, I call on small producers.

https://www.ouest-france.fr/nouvelle-aquitaine/bressuire-79300/bresuire-un- young-creates-his-online-store-and-promotes-french-cuisine-447dc9da-a4db-11ea-a380-a5d43bc37fcc

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