Savory biscuits with Comté, Gruyère, and Parmigiano Reggiano, subtly enhanced with dried fruits and spices

Net weight: 150g

Grated carrot salad with golden raisins, mustard and lemon vinaigrette
Net weight: 180g

Potato, egg, gherkin, cherry tomato, mustard vinaigrette, yoghurt
Net weight: 180g

Tomato salad with basil, strawberry and Stracciatella
Net weight: 140g

Puff pastry sticks twisted pure butter and fleur de sel

All-butter puff pastry sticks, garnished with poppy seeds, sesame, Provencal herbs and Gruyère

Single-serving meal:
Stuffed saddle of rabbit, port wine reduction, Dauphinoise potatoes, French-style peas

Packaged in a protective atmosphere.

Preparation:
Microwave: Pierce the film, place the tray on a plate and heat for 4 minutes at 800 W.

Oven: Remove the tray from the refrigerator 20 minutes before serving.
Preheat the oven to 130°C. Heat for 30 minutes without removing the film.

Keep refrigerated between 0°C and 4°C.

Net weight: 300 g

Hazelnuts from Piedmont, almonds from Valencia and pistachios from Bronte-Sicily, roasted and salted

Wheat semolina, diced tomatoes, peppers, lemon, extra virgin olive oil
Net weight : 140g

Delicate petals of pure butter puff pastry with parmesan cheese

Dish for one person:
Whiting fillet, Champagne sauce, spinach flan, seasonal vegetables, gratinéed polenta cube

Packaged in a protective atmosphere.
Preparation:
Microwave: Pierce the film, place the tray on a plate, 4 minutes at 800 watts.
Oven: Remove the tray from the refrigerator 20 minutes before serving.
Preheat your oven to 130°C. Bake for 30 minutes without removing the film.

Net weight: 300g

Meal tray for one person:

Starter: Grilled vegetable and cream cheese wraps
Dish: Autumn salad with spelled and sweet potato, feta
Assortment of cheeses and a small bread roll
Dessert: Apple-raspberry tartlet

To enhance all the flavors of your meal tray, we recommend taking it out of the refrigerator 15 to 30 minutes before your tasting.

Meal tray for one person:

Starter: Smoked herring, potato salad
Dish: Roast beef, gribiche sauce, boiled vegetables
Assortment of cheeses and a small bread roll
Dessert: Sun tartlet

To enhance all the flavors of your meal tray, we recommend taking it out of the refrigerator 15 to 30 minutes before your tasting.

Meal tray for one person:

Starter: Homemade-smoked salmon, celeriac and Granny Smith apple salad
Dish: Citrus-confit cod loin, autumn quinoa salad
Assortment of cheeses and a small bread roll
Dessert: Koa Raspberry

To enhance all the flavors of your meal tray, we recommend taking it out of the refrigerator 15 to 30 minutes before your tasting.

Meal tray for one person:

Starter: Homemade pâté en croûte
Dish: Guinea fowl stuffed with mushrooms, *sauce poulette*, penne salad
Assortment of cheeses and a small bread roll
Dessert: Chocolate Delight Tartlet

To enhance all the flavors of your meal tray, we recommend taking it out of the refrigerator 15 to 30 minutes before your tasting.

Meal tray for one person:

Starter: Leeks Vinaigrette
Dish: Stuffed salmon, herb sauce, seafood penne salad
Assortment of cheeses and a small bread roll
Dessert: Amalfi Lemon Tartlet

To enhance all the flavors of your meal tray, we recommend taking it out of the refrigerator 15 to 30 minutes before your tasting.

Dish for 1 pers.:
Beef cheek, Bordelaise sauce, crushed potatoes, leek, confit celery, heritage vegetables.

Packaged in a protective atmosphere.
Preparation:
Microwave: pierce the film, place the tray on a plate, 4 minutes at 800 watts.
Oven: Remove the tray from the refrigerator 20 minutes before serving.
Preheat your oven to 130°C. Bake for 30 minutes without removing the film.

Net weight: 300g

Dish for one person:
Shrimp Stir-fry

Packaged in a protective atmosphere.

Preparation:
Microwave: Pierce the film, place the tray on a plate, and microwave for 4 minutes at 800 watts.

Oven: Remove the film and bake for 30 minutes at 120°C.

Keep refrigerated between 0°C and 4°C.
Net weight: 300g

Dish for 1 pers.:
Roasted pork tenderloin, fresh figs roasted with honey and thyme, port wine sauce, baby potatoes, and green beans.

Packaged in a protective atmosphere.
Preparation:
Microwave: Pierce the film, place the tray on a plate, and heat for 4 minutes at 800 watts.
Oven: Remove the tray from the refrigerator 20 minutes before serving.
Preheat your oven to 130°C. Place in the oven for 30 minutes without removing the film.

Net weight: 300g

Dish for one person :
Gnocchi gratin with Stracciatella, parsley mushrooms.

Packaged in a protective atmosphere.
Preparation:
Microwave: pierce the film, place the tray on a plate, 4 minutes at 800 watts
Oven: Take the tray out of the fridge 20 minutes before serving.
Preheat your oven to 130°C. Bake for 30 minutes without removing the film.
Net weight: 300g

Pork meat, aromatic garnish, Riesling, spices (basil, cayenne pepper, marjoram, nutmeg)

Pork meat, aromatic garnish, Riesling, spices (basil, cayenne pepper, marjoram, nutmeg)

Platter of 6 assorted pieces:
-Mini beef burger, cheezy sauce
-Mini poultry burger, raclette cheese, pickle, mustard sauce
-Mini scallop burger, leek fondue, dill béchamel sauce

Net weight : 240g

Pork and poultry, foie gras escalope, porcini mushrooms, aromatic garnish, spices, Port wine jelly, pistachio
150 g slice / vacuum-packed

Consume promptly after opening.

Platter of 12 assorted pieces:
- Mini beef burger, cheezy sauce
- Mini poultry burger, raclette cheese, pickle, mustard sauce
- Mini scallop burger, leek fondue, dill béchamel sauce

Net weight : 480g

Rice salad, butter chicken, vegetables
Net weight: 315g

Sushi rice, gravlax salmon, mango, wakame, pomegranate, red cabbage salad, carrot
Net weight: 240g

Assortment of 12 hot appetizers :
- Quiche Lorraine
- Vol-au-vent
- Smoked salmon croque
- Mini chou pastry with snow crab and leeks

Penne salad with pesto, melon, mozzarella, cherry tomato, cucumber, black olive, arugula.
Net weight: 360g

Vegetarian product

Tray of 10 pieces of mini round Riesling pâté slices

Salad, chicken Caesar, parmesan, capers, anchovies, egg, candied tomato, avocado, croutons
Net weight: 310 g

Mesclun, quinoa, marinated scampi, fresh mango, piquillos, grated coconut, sugar snap peas, pomegranate, cherry tomato bunch, passion fruit vinaigrette
Net weight: 400g

Penne, veal filet, tuna sauce, mayonnaise, tomato, cucumber, shallot, olives
Net weight: 400g

Salami slices, pickles, unsalted butter<br> Net weight: 170 g

Slices of white ham, salad, unsalted butter
Net weight: 200g

Gouda cheese, tomatoes, butter

Net weight: 140g

Buffet composed for a minimum of 4 pers:
-Vegetable maki
-Deviled eggs
-Crunchy vegetable wraps
-Leeks with vinaigrette
-Autumnal club sandwich
-Butternut squash, orange, and hazelnut tartlet
-Seasonal salad (potato and carrot)
-Fine-herb sauce, bread

Consider selecting the dessert you prefer.

Buffet composed for a minimum of 4 people:

-Stuffed salmon steak
-Roast beef with gribiche sauce
-Citrus-confit cod loin
-Pâté en croûte
-House-smoked salmon
-Assorted charcuterie
-Seasonal salad (potato and carrot)
-Fine herb sauce, bread

Consider selecting the dessert you prefer.

15-piece platter:
- Salmon rillettes
- Tuna, Granny Smith apple
- Red lentil hummus, crunchy vegetables
- Forest mushroom mix, country-style ham
- Peanut butter, Gouda, arugula, Granny Smith apple

Net weight: 400g

12-piece platter :
- Foie gras, Sichuan pepper-pineapple-mango chutney
- Smoked duck breast, Ossau-Iraty cheese, cherry jam
- Truffle Brie, spinach
- Smoked salmon, yuzu whipped cream, salmon roe

Net weight: 350g

Dish for 1 pers.:
Bouchée à la reine with chicken, veal and sweetbreads, rice, puff pastry

Packaged in a protective atmosphere.
Preparation:
Microwave: pierce the film, place the tray on a plate, 4 minutes at 800 watts
Oven: Take the tray out of the fridge 20 minutes before serving.
Preheat your oven to 130°C. Bake for 30 minutes without removing the film.

Net weight: 400g

White ham cooked in a towel, Swiss Emmental, hard-boiled egg, tomatoes, salad, unsalted butter
Net weight: 240g

15-piece platter:
- Smoked salmon, dill and lemon sphere
- Cocoa-infused foie gras, orange jelly
- Butternut squash mousse, squash juice glaze, red wine-poached pear, squash seed gomasio
- Goat cheese nougat, quince jelly
- Cooked ham, Comté cheese mousse, grape and walnut

Net weight : 320g

Pretzel bread, mortadella, creamy Stracciatella, pistachio pesto, arugula, and roasted pistachios.
Net weight: 200g

100% beef, capers, salad, fine herbs, yellow onion, spices
Net weight: 200g

Assorted 15-piece platter:
- Cocoa foie gras, cocoa and fleur de sel biscuit, Grand Marnier jelly
- Salmon cheesecake
- Red Rutland shortbread and butternut squash royale with onion confit
- Beetroot, raspberry and sumac tartlet
- Scallop, carrot and ginger

Net weight: 500g

Platter of 15 assorted pieces:
- Red kuri squash and ginger maki with black sesame cream
- Chestnut cake, Jerusalem artichoke mousse, spiced cider jelly
- Red Rutland shortbread, butternut squash royale with onion confit
- Beetroot, raspberry, and sumac tartlet
- Parsnip purée tartlet, forest mushroom mix, mushroom infusion jelly, caramelized hazelnuts

Net weight: 400g

Sourdough roll with herb omelet, wild garlic pesto, parmesan shavings
Net weight: 340g

Whole grain bread, Parma ham, creamy Burrata, red pesto, sucrine lettuce, Parmesan shavings.
Net weight: 340g

Surprise basket consisting of 30 pieces:
- Home-smoked salmon
- National Brand cured ham
- Cooked ham, Gouda
- Salami
- Country-style pâté

Net weight: 800g

Surprise basket consisting of 24 pieces:
- Chou filled with salmon tartare, Chantilly cream, dill, and pink peppercorns
- Free-range poultry and mushroom skewer
- Duck burger with cherry jam, fresh cheese, and spinach
- Pretzel roll with foie gras and mango-pineapple chutney
- Club sandwich
- Beetroot, raspberry, and sumac tartlet

Net weight: 1200g

Homemade smoked Scotland salmon, celery, red onion
Net weight: 160g

Brioche bread, scampi, cocktail sauce, sucrine lettuce, radish, cucumber brunoise.
Net weight: 310g

Tuna, apples, hard-boiled egg, lettuce, tomatoes, onion, mayonnaise
Net weight: 180g

Beefsteak tomatoes, creamy mozzarella, pesto verde, arugula, parmesan shavings.
Net weight: 340g

Assortment of crunchy vegetables of the moment

Smoked tuna toast, scampi, cream cheese, white cabbage and mango

Homemade smoked and cooked salmon toast

Puff pastry, salmon, mushroom duxelles, risotto, egg

Shortcrust pastry filled with a mixture of cooked ham and Gruyère cheese
Net weight: 200g

Place on a baking sheet in an oven preheated to 140°C.
Heat for 10–15 minutes.

Microwave heating is not recommended.

Shortcrust pastry filled with a mixture of marinated salmon, spinach, saffron

Chicken pie, vegetable julienne, 4 spices
for 4 pers.
Net weight: 600g

Remove the pie from the box and the cardboard.
Place it on a baking tray in the preheated oven at 140°C.
Heat for 35 minutes
The use of the microwave is discouraged.

Shortcrust pastry filled with a mixture of cooked ham and Gruyère cheese
Serves 4
Net weight: 650g

Place on a baking sheet in an oven preheated to 140°C.
Heat for 20–30 minutes.

Microwave use is not recommended.

Soft bread, white ham, béchamel sauce and cheese (Gouda and Gruyère)

Pork meat, aromatic spice garnish (basil, cayenne pepper, marjoram, nutmeg)

Puff pastry sausage with bacon and cheese

Mexican chili preparation, guacamole, Cheddar, Romaine lettuce and pickled red onions
Net weight: 350g

Smoked chicken wrap, smoked Tomme cheese, pineapple and beef heart tomatoes, arugula, pickled red onions and Chipotle sauce.
Net weight: 350g

150 gr bag under vacuum

Slices of Joselito Gran Reserva ham
under vacuum / 70g

Pure butter puff pastry

Ladyfinger biscuits, coffee syrup, tiramisu cream, Marsala
Net weight: 85g
Store between +1°C and +4°C

Cereals with fresh fruits
Vegan product
Net weight: 185g

Strawberries, vanilla-white chocolate whipped cream, basil jelly
Net weight: 200g

Store between +1°C and +4°C

Assortment of fresh fruits with orange juice
Net weight: 205g
Vegan product

Dish for 4 pers.:
Beef fillet Wellington, Périgourdine sauce

Store between +1°C and 4°C
Net weight: 1300g

Preparation:
Take the Wellington-style beef fillet out of the fridge 20 minutes before serving.
Place it on a baking sheet in the oven preheated to 160°C.
Let it heat for 45 minutes.