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Salad. Sandwich. Salad. Sandwich. Sandwich. Sound like a typical week?s worth of lunches to you? Ugh, us too.

How about some McFarland Springs trout with a toasted carrot puree and braised fennel, delivered to your desk in a sleek glass container--for less than $15? Made by a French chef who used to work at Coi?

Say bonjour to Petit Pot, a new food delivery and catering company run by Max Pouvreau, who personally prepares each gourmet item on the menu.

Pouvreau sources his ingredients locally, using meat from Golden Gate and produce from Full Belly Farm, and reduces the traditional butter and fat content to create leaner, healthier lunches.

Starters include farro tabbouleh with cherry tomatoes and feta cheese ($5). Entrees range from the aforementioned trout to a lamb shoulder and spring onion tagine with prunes and roasted almonds ($10). And for dessert, Pouvreau, who was once a pastry chef, makes treats like salted caramel Bavarian mousse with apricot-rosemary compote ($4).

Each dish comes in a reusable glass jar (the $3 deposit is refundable when the jar is returned). Place your order through Good Eggs by 4 p.m. two days in advance to pick up your meal at a set location or have it delivered anywhere in the city, Marin or the East Bay ($4 delivery charge).

Au revoir, salad/sandwich rut.

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