Preservative-free, colorant-free, additive-free, with no added aroma and imagined hand in hand with a former Top Chef winner: Panzani makes a bold entrance with its brand-new range of hot sauces named “Les Recettes Maison”. Four indulgent flavors, an ultra-short ingredient list, a Nutri-Score B and an affordable price… We tell you everything about this novelty hitting the shelves!
Panzani unveils “Les Recettes Maison”, a range of sauces designed to be home-cooked
In the hot sauces market, Panzani is France’s number one. And to maintain its leadership, the historic blue-pasta brand is now betting on a brand-new range that meets consumer expectations: “Les Recettes Maison”. Available in most large and medium-sized stores since April 2026, this collection comprises four references with flavors that are as simple as they are evocative: Basil & Modena Balsamic Vinegar IGP, Sautéed Garlic, Caramelized Onions, and Grilled Peppers.
The bet for Panzani? To offer sauces “cooked at home,” with an intentionally concise ingredient list. Specifically, this means without preservatives, without coloring, without additives or added flavor. The brand claims a Nutri-Score B and an indicative price of €2.49 per 390 g pot, presented in a new rounded format that stands out from the brand’s traditional jars. A clear response to a growing trend: according to a Shopperscan study cited by Panzani, 74 % of French people today say they seek to eat better by favoring products with recognizable ingredients.
Hugo Riboulet, winner of Top Chef 2023, signs two original recipes for the brand
To add zest to this launch, Panzani turned to a well-known face for cooking enthusiasts: Hugo Riboulet. And this is not the first time the chef and the brand have collaborated! The young Ardèche-born cook, who has worked in the starred kitchens of La Cachette in Valence and Clos des Sens in Annecy, had already been associated with the launch of the premium Fermes & Généreuses pasta range. Winner of Top Chef in 2023 at just 23 years old, he now runs Groot, his Parisian pie bar located in the 2nd arrondissement, which he co-manages with his partner Albane Auvray.
For “Les Recettes Maison,” Hugo Riboulet designed two original recipes to elevate his favorite sauces from the range. The first highlights the Basilic & Vinaigre Balsamique de Modène IGP sauce, cooked risotto-style with Fermes & Généreuses rigatoni, stracciatella, anchovies in vinegar, fresh basil, and a hint of Espelette pepper. The second recipe, meanwhile, centers on the Ail Rissolé sauce for a heartier and more rustic dish.
With this new streamlined range signed by a rising starred chef, Panzani proves that practicality, pleasure, and quality can be brought together in a simple jar of sauce. So, ready to test “Les Recettes Maison” for your next plate of pasta? We’ve already chosen our favorite flavor!
