KETCHUPS
& SAUCES
Our ketchups, sauces and confits are the product of perfectly cooked and carefully guarded secret recipes… Our combination of quality vegetables, a touch of onion, a little cane sugar, spring water from the Pyrenees and a subtle blend of spices makes all the difference! Only quality natural ingredients cooked in the south-west of France, bottled in 82% recycled glass bottles.
A drop of creativity, a generous pinch of conviviality, and you’ve started your own culinary revolution! Marcel Senchou revisits both the latest cooking trends and your everyday staples. With authentic flavours and original recipes, classic ketchups and organic, sugar-free versions, choosing is the hardest part!
THE ICONIC
THE ORGANIC
ONCE UPON A TIME THERE WAS A MAN CALLED... MARCEL SENCHOU
We don’t compromise when it comes to cooking! Our recipes are made with love, using quality and carefully selected ingredients.
A collective adventure since
1891
roudly produced in the south-west of France
CREATIVE RECIPES
No spiel without a good product to back it up
EVEN MORE INSPO ...
From our classic ketchup made with regional heirloom tomatoes to our spicy Espelette pepper version, our oak-smoked Ketchup that we smoke in-house, or our amazing BBQ sauce, we’ve got more than enough to whet your appetite. Still have room for more? We also offer surprisingly tasty Beetroot Ketch’Up and Carrot Ketch’Up, great for more adventurous diners, and delicious Onion, Fig or Shallot Confits for lovers of sweet-and-savoury flavours.
With a dollop of our ketchup on the side of your plate, you’ll notice the difference (we’re counting on you to provide the home-made fries). The perfect addition to your most indulgent dishes, Marcel Senchou ketchups and confits work wonderfully on barbecued meat, in a burger or on crispy fried chicken, in a classic New York-style hot dog, and so much more! When used as an ingredient, the sky’s the limit. We are particularly fond of using them as a base layer for a baby vegetable tart, in filo parcels, as a sauce base for a pasta dish with just a sprinkling (loads) of cheese, as a glaze for fish cooked “a la plancha” or even incorporated into a devilled eggs recipe!
