MASTERS OF SOUS-VIDE. SINCE AUTUMN WINTER Tél : Fax :

Transcription

1 ASTERS OF SOUS-VIDE. SINCE AUTUN WINTER 2016 Tél : Fax : October 3 rd February 28 th 2017

2 INDEX FOR FURTHER INFORATION, CONTACT YOUR EXPERT FOOD SERVICE SIDES & SAUCE p.5 SIDES p.6 Sales Director Jérôme Stenger +33 (0) FISH p.10 Fish Fish in Sauce POULTRY p.14 Traditional stewed recipes Chicken Uk Sales anager Tim Courtney EATS p.20 Beef Pork & Lamb Veal Export Assistant Sandra FOURCHE +33 (0) FOOD - TO - GO SLICED & PULLED PRODUCTS p.26 Sliced & Pulled eats Sliced Poultry PRODUCT LIST p.29 2 All pictures are suggestion of presentation - All products have a technical bbd, 18 months. Our reheating instructions may be changed ith your equipments

3 SOUS-VIDE FRO CUISINE SOLUTIONS Deep flavors Perfection. Every time. Food safety Slow cooking through sousvide creates intense, natural flavors, so fewer herbs and spices are required. Ultimate convenience. Sous-vide takes the guesswork out of cooking. Food is protected from overand under-cooking, so it s excellent every time. Naturally fork-tender. Sous vide reduces risk of food contamination, as product is vacuum sealed raw, next opened in the customer's kitchen Chef-created. Shelf life. The shelf life of sous-vide product chilled and fresh is much greater than other prepared methods as it is contained in a vacuum. Our products are fully cooked and ready to serve in minutes you hardly even need a kitchen. Spend less time on prep and more time on sides and presentation. Because we slow-cook our meats, poultry and fish, our dishes are tender, juicy and have the perfect consistency. Each of our restaurantquality recipes is created by our awardwinning chefs in our kitchens. s (sous vide) have at least 18 months storage life PLUS another 6 days once in the fridge. 3

4 Autumn - Winter Collection

5 NEW PRODUCTS TENDER CHUCK PAVE CHUCK FAN GRAINS &CEREALS DUO BACK OF WHITE HAKE OF THE CAPE WHITE BUTTER SAUCE STEWED CELERY AND USTARD SEEDS 5

6 SIDES & SAUCE NEW PRODUCT STEWED CELERY AND USTARD SEEDS Delicate blend of beautiful pieces of celery and cream with a taste of old style mustard. Cream origin France. : L REFERENCE : WEIGHT : 130G +/-15G PACK SIZE : 25 cups Lactose C Celery Water bath : 15 minutes at 85 C Unmold the cups pressing for an airdraft air transfert NEW PRODUCT GRAINS & CEREALS DUO Alliance of a quinoa duo, folks and oat cooked in a subtle mix of cream and white wine.cream origin France. : REFERENCE : WEIGHT : 130G +/-15G PACK SIZE : 25 cups L Lactose C Celery Water bath : 15 minutes at 85 C Unmold the cups pressing for an airdraft air transfert ORELS SAUCE A sauce with creamy texture that includes morels and shallots pieces. REFERENCE : WEIGHT : 500G +/-10G PACK SIZE : 7 L Lactose Water bath : 40 minutes at 60 C 6

7 SIDES VEGETABLES CONFIT RATATOUILLE A delicious mix composed : peppers, eggplant, zucchinis, cooked in an extra virgin olive oil and seasonned with Espelette pepper. You can present this as a vegetarian option or to complete a meat dish. This ratatouille is a product rich in vitamins. REFERENCE : WEIGHT : 130G +/-10G PACK SIZE : 25 Cold use: Thaw during 6 hours and serve. Warm use : Water Bath : 10 minutes at 60 C icro waves : 3 minutes at 700W Warm use : Water Bath : 8 minutes at 60 C icro waves : 1.30 minute at 700W DUO OF CAROTTS EGGPLANT CONFIT A mix of yellow and orange carotts slowly cooked at perfect temperature and seasonned with olive oil and orange juice. This mix is seasonned with cumin and cilantro. Water bath : 10 minutes à 60 C Steam oven : 8 minutes à 60 C icro waves : 3 minutes à 700W REFERENCE : WEIGHT :135G +/-10G PACK SIZE : 25 Fine pieces of eggplants, onions, zucchini, fenneland red peppers, cooked in olive oil. Water Bath : 8 minutes at 60 C Steam Oven : 8 minutes at 80 C icro waves : 5 minutes at 700W Water bath : 8 minutes à 60 C Steam oven : 6 minutes à 60 C icro waves : 1,30 minute à 700W Water Bath : 6 minutes at 60 C Steam Oven : 6 minutes at 80 C icro waves : 3 minutes at 700W REFERENCE : WEIGHT :85G +/-10G PACK SIZE : 40 S Sulphites 7

8 Eggplant Confit and ozzarella Bruschetta OUR CHEF S SPECIAL Cuisine Solutions Eggplant Confit Ref :

9 SIDES RICE DUO WITH VEGETABLES A mixture of long and wild rice cooked with mushrooms, red peppers and field peas. REFERENCE : WEIGHT :130G +/-5G PACK SIZE : 24 Water bath or Steam Oven : 10 minutes at 60 C icro waves : 3 minutes at 700W Water bath or Steam Oven : 8 minutes at 60 C icro waves : 1.30 minutes at 700W TAGLIATELLE PASTA CREAY POLENTA ASHED POTATOES WITH CHIVES Large Alsatian egg noodles (tagliatelles), slow cooked and perfectly seasoned. REFERENCE : WEIGHT : 100G +/-10G PACK SIZE : 8 Durum wheat semolina cooked in a semiskimmed milk. REFERENCE : WEIGHT : 100G +/-10G PACK SIZE : 40 Real mashed potatoes bound in cream with a fine grade of extra virgin olive oil and embellished with chopped chives. REFERENCE : WEIGHT : 120G +/-10G PACK SIZE : 24 Water bath or Steam Oven : 10 minutes at 60 C icro waves : 3 minutes at 700W Water bath or Steam Oven : 8 minutes at 60 C icro waves : 1.30 minutes at 700W Traditionnal Oven: 20 minutes at 120 C then 10 minutes at 180 C. icro waves : 5 minutes at 700W then add ingredients at your convenience.. Traditionnal oven : 10 minutes at 180 C icro waves : 1.30 minute at 700W then add ingredients at your convenience.. Water bath or Steam Oven : 10 minutes at 60 C icro waves : 3 minutes à 700W Water bath or Steam Oven : 8 minutes at 60 C icro waves : 1.30 minute à 700W E G Eggs 9 Gluten

10 VEGETABLES BELUGA LENTIL RISOTTO A mix of lentils and sliced onions slow cooked with a creamy sauce and white wine. Cultivated by the Canadian expertise, this black lentil with a round shape crunchy is full of vitamins, high-fiber proteins. REFERENCE : WEIGHT : 250G +/-25G PACK SIZE : 25 Water bath: 20 minutes at 60 C Water bath: 15 minutes at 60 C You can use cold thaw 4:00 between 0 C and +4 C VEGETABLE LASAGNA 3 sheets of dough and 2 sheets of vegetables with tomatoe sauce, eggplants, zucchini and red peppers. REFERENCE : WEIGHT : 315G +/-20G PACK SIZE : 30 Water Bath : 15 minutes at 60 C icro waves : 5 minutes at 700W Water Bath : 10 minutes at 60 C icro waves : 2 minutes at 700W G E S Gluten Eggs Sulphites 10

11 FISH SALON FLAKES Pulled slow salmon cooked sous vide and seasonned with salt. Ideal for toppings in salads, sandwishes, pasta and many other applications... REFERENCE : WEIGHT :1000G +/-50G PACK SIZE : 4 Thaw 12 hours between 0 C and + 4 C and serve immediately Not recommended F Fish GRILLED ATLANTIC SALON * ATLANTIC SALON WITH LEON GRASS Atlantic Salmon* grilled and cooked at perfect temperature. *Salmo Salar, raised in Norway, Chile or Scotland (submitted to sourcing) REFERENCE : WEIGHT :155G +/-10G PACK SIZE : 36 Atlantic Salmon cooked at slow temperature with lemon grass and chives. REFERENCE : WEIGHT :120G +/-10G PACK SIZE : 40 (5 x 8 portions) Water Bath : 25 minutes at 60 C icro waves : 2.45 minutes at 700W Water Bath : 15 minutes at 60 C icro waves : 1.15 minutes at 700W Water bath: 40 minutes at 60 C icro waves : 3 30 minutes at 700W Water bath : 30 minutes at 60 C icro waves : 2 minutes at 700W F F Fish Fish 11

12 FISH ROASTED GREENLAND HALIBUT Roasted halibut fillet seasoned with salt Cayenne pepper. REFERENCE : WEIGHT :135G +/-10G PACK SIZE : 25 Water Bath : 25 minutes at 60 C icro waves : 2.30 minutes at 700W Water Bath : 15 minutes at 60 C icro waves : 1 minute at 700W F Fish POACHED SEA BASS FILET PRAWNS WITH CURRY POACHED COD FILLET Poached sea bass with its skin, cooked at perfect temperature REFERENCE : WEIGHT :125G +/-25G PACK SIZE : 35 Water Bath : 15 minutes at 60 C icro waves : 2 minutes at 700W Water Bath : 10 minutes at 60 C icro waves : 1 minute at 700W Prawns cooked with curry and vegetables. REFERENCE : WEIGHT :195G +/-10G PACK SIZE : 30 Water Bath : 15 minutes at 60 C icro waves : 4 minutes at 700W Water Bath : 10 minutes at 60 C icro waves : 1.45 minutes at 700W Poached cod fillet without its skin and cooked at just temperature REFERENCE : WEIGHT :130G +/-20G PACK SIZE : 35 Water Bath : 20 minutes at 60 C icro waves : 2.30 minutes at 700W Water Bath : 15 minutes at 60 C icro waves : 1.30 minute at 700W F S F Shellfish Fish Fish 12

13 Norwegian Salad OUR CHEF S SPECIAL Salmon Flakes Ref:

14 SEAFOOD IN SAUCE BACK OF WHITE HAKE OF THE CAPE WITH BEURRE BLANC SAUCE Back of white hake of the Cape poached with its skin and its subtle beurre blanc sauce and flavors of shallots and white wine. NEW PRODUCT REFERENCE : WEIGHT :175G +/-20G PACK SIZE : 30 L Lactose F Fish Steam Oven: 20 minutes at 56 C HAKE FILLET WITH CRAYFISH SAUCE GREENLAND HALIBUT WITH AN EULSION OF OLIVE OIL & SUN DRYED TOATO A SEAFOOD POT WITH «BONNE FEE*» SAUCE L Lactose L Lactose L Lactose Coalfish cooked with a crustacean sauce and garnished with crayfish tails. REFERENCE : WEIGHT :250G +/-15G PACK SIZE : 30 Water Bath : 25 minutes at 60 C icro waves : 3.30 minutes at 700W Water Bath : 15 minutes at 60 C icro waves : 2 minutes at 700W F Fish S Shellfish Halibut* cooked at perfect temperature with tomatoes and a emulsified olive oil sauce. REFERENCE : WEIGHT :220G +/-15G PACK SIZE : 25 Water Bath : 30 minutes at 60 C icro waves : 4 minutes at 700W Water Bath : 20 minutes at 60 C icro waves : 2 minutes at 700W F Fish G E Gluten Eggs A mixed of Hake from Alaska, mussels, scallops and prawns cooked at low temperature with a creamy sauce embellished with Parisian mushrooms and white wine. All is seasonned with shallots, parsley and chili. A French classic recipe REFERENCE : WEIGHT :260G +/-30G PACK SIZE : 25 Water bath: 40 minutes at 60 C icro waves: 3.30 minutes at 700W Water bath : 20 minutes at 60 C icro waves : 2 minutes at 700W F L E G S Fish Lactose Egg Gluten ollusc Shellfish 14

15 POULTRY BONELESS CHICKEN LEGS STUFFED WITH BASIL AND LEON PEELS SAUTED OF CHICKEN THIGHS COOKED WITH CHANTERELLES USHROOS Roasted boneless chicken legs slow cooked with a stuffing full of basil and lemon peels Traditional Oven : 25 minutes at 180 C Water Bath : 40 minutes at 60 C icro waves : 3 30 minutes at 700W REFERENCE : WEIGHT :150G +/-10G PACK SIZE : 25 Traditional Oven : 15 minutes at 180 C Water Bath : 20 minutes at 60 C icro waves : 3 30 minutes at 700W Sauted of chicken thighs cooked sous vide in a creamy sauce with chanterelles mushrooms with parsil and chalots Water Bath : 25 minutes at 60 C REFERENCE : WEIGHT :1720G +/-100G PACK SIZE : 2 Water Bath : 15 minutes at 60 C STUFFED CHICKEN BREAST WITH CEPS USHROOS GUINEA FOWL SUPREE IN A FOIE GRAS SAUCE SEARED CHICKEN BREAST WITH OREL SAUCE Skin on grilled chicken filet, stuffed with Ceps and parsley. REFERENCE : WEIGHT :135G +/-15G PACK SIZE : 35 Skin on grilled guinea supreme cooked with a «foie gras» sauce. REFERENCE : WEIGHT :235G +/-15G PACK SIZE : 25 Skin on grilled chicken filet cooked with a morel sauce. REFERENCE : WEIGHT :190G +/-15G PACK SIZE : 30 Traditional Oven : 14 minutes at 180 C Water Bath : 40 minutes at 60 C icro waves : 2 minutes at 700W Traditional Oven : 8 minutes at 180 C Water Bath : 30 minutes at 60 C icro waves : 1.30 minute at 700W Water bath : 50 minutes at 60 C icro waves : 5 minutes at 900W Water bath : 30 minutes at 60 C icro waves : 3 minutes at 900W Water bath : 40 minutes at 60 C icro waves : 4 minutes at 700W Water bath : 25 minutes at 60 C icro waves : 1.30 minute at 700W E Eggs G Gluten S Sulphites 15

16 OUR CHEF S SPECIAL Chicken Tikka Panini Tikka Chicken Ref :

17 EXOTIC RECIPES CHICKEN TIKKA A traditional Indian recipe with chicken ginger, coriander and cardamon. REFERENCE : WEIGHT :230G +/-10G PACK SIZE :25 Water Bath: 30 minutes at 60 C icro waves : 6 minutes at 700W Water Bath: 20 minutes at 60 C icro waves : 3 minutes at 700W ustard TAGINE CHICKEN STUFFED CHICKEN BREAST WITH PESTO & OZZARELLA PERUVIAN STYLE HALF CHICKEN Slowly cooked chicken in honey and olive oil juice presented with black olives, dryed grapes and onions. This product is seasonned with garlic, cinnamon, turmeric, persley, cilantro and ginger. REFERENCE : WEIGHT :190G +/-15G PACK SIZE : 30 Water bath : 40 minutes at 60 C icro waves : 5 minutes at 700W Water bath : 5 minutes at 60 C icro waves : 2 minutes at 700W Seared chicken skin on and stuffed with pesto and mozarella. REFERENCE : WEIGHT :140G +/-15G PACK SIZE : 30 Traditional Oven : 15 minutes at 180 C Water Bath : 40 minutes at 60 C icro waves : 2 minutes at 700W Traditional Oven : 10 minutes at 180 C Water Bath : 30 minutes at 60 C icro waves : 1.45 minute at 700W Skin on grilled half chicken cooked with garlic and cumin. REFERENCE : WEIGHT :375G +/-35G PACK SIZE : 12 Traditional oven : 30 minutes at 180 C Water bath : 40 minutes at 60 C icro waves : 6 minutes at 700W Traditional oven : 15 minutes at 180 C Water bath : 20 minutes at 60 C icro waves : 4 minutes at 700W E 17 Eggs

18 CHICKEN CORN FED CHICKEN SUPREE Corn fed chicken supreme with skin on cooked at perfect temperaure, simply seasoned with salt and pepper. REFERENCE : WEIGHT :About 170G (variable) PACK SIZE : 45 (9 pouches of 5) Water Bath: 35 minutes at 60 C icro waves: 2 minutes at 700W Water Bath: 20 minutes at 60 C icro waves: 1 minute at 700W Origin France SEARED CHICKEN BREAST GRILLED CHICKEN BREAST Skin on grilled chicken filet with skin, cooked at perfect temperature. REFERENCE : WEIGHT :135G +/-10G PACK SIZE : 5 x 8 portions = 40 Skinless chicken fillet cross grilled, before being cooked at perfect temperature REFERENCE : WEIGHT :90G +/-15G PACK SIZE :7 x 8 portions = 56 icro waves : 1 minute at 700W + seared on each face Water Bath : 20 minutes at 60 C + seared on each face icro waves : 2 minutes at 700W + seared on each face Water Bath : 35 minutes at 60 C + seared on each face Traditional Oven : 15 minutes at 180 C Water Bath : 30 minutes at 60 C icro waves : 2 minutes at 700W Traditional Oven : 10 minutes at 180 C Water Bath : 15 minutes at 60 C icro waves : 1 minute at 700W 18

19 SIDES & SAUCE Seared Chicken Breast, Tagliatelles and orels Sauce Seared Chicken Breast NEW PRODUCT STEWED CELERY AND USTARD SEEDS Delicate blend of beautiful pieces of celery and cream with a taste of old style mustard. Cream origin France. : REFERENCE : WEIGHT : 130G +/-15G PACK SIZE : 25 cups OUR CHEF S SPECIAL Ref : Water bath : 15 minutes at 85 C Unmold the cups pressing for an airdraft air transfert NEW PRODUCT GRAINS & CEREALS DUO Alliance of a quinoa duo, folks and oat cooked in a subtle mix of cream and white wine.cream origin France. : REFERENCE : WEIGHT : 130G +/-15G PACK SIZE : 25 cups Water bath : 15 minutes at 85 C Unmold the cups pressing for an airdraft air transfert ORELS SAUCE A sauce with creamy texture that includes morels and shallots pieces. orels Sauce Ref : REFERENCE : WEIGHT : 500G +/-10G PACK SIZE : 7 Taglietelle Ref : Water bath : 40 minutes at 60 C L Lactose 19

20 POULTRY ASSEBLING BARBARIAN ROASTED DUCK LEG WITH GARLIC Roasted Duck Leg seasonded with garlic, sea salt and Nigel grain. This tender and juicy, product is full of flavors which can be presented whole or pulled for different applications. REFERENCE : WEIGHT :140G +/- 10G PACK SIZE :25 Water Bath: 25 minutes at 60 C Water Bath: 15 minutes at 60 C Origin France SEI BONELESS CHICKEN THIGH WITH THYE AND JUICE ROASTED DUCKLING BREAST Chicken thigh semi boneless slow cooked at perfect temperature seasonned with salt, pepper, garlic and thyme. REFERENCE : Skin on duckling filet, roasted and cooked at perfect temperature. WEIGHT :230G +/- 20G PACK SIZE : 25 REFERENCE : WEIGHT :145G +/- 10G PACK SIZE : 5 x 6 portions = Water bath : 30 minutes at 60 C icro waves : 3.30 minutes at 700W Water bath : 20 minutes at 60 C icro waves : 3.30 minutes at 700W C Celery Water Bath : 35 minutes at 60 C icro waves : 2.30 minutes at 700W Water Bath : 25 minutes at 60 C icro waves : 1 minute at 700W Once reheated, snack on each face.

21 Duck Confit Parmentier OUR CHEF S SPECIAL ashed Potatoes with Chives Ref : Barbarian Roasted Duck Leg with Garlic Ref :

22 LAB LAB SHOULDER CONFIT A large piece of Lamb Shoulder slow cooked for hours to reach the perfect confit texture. It can be used in many way as pulled or slightly snacked. REFERENCE : WEIGHT :150G +/- 20G PACK SIZE : 50 Thaw the product between 0 C and + 4 C Reheat in traditional oven for 20 minutes at 180 C ROASTED LAB RACK LAB SHANK Roasted Lamb rack cooked at perfect temperature. Lamb shank with bone, confit in it s juice. REFERENCE : WEIGHT :180G +/- 20G PACK SIZE : 25 REFERENCE : WEIGHT :350G +/- 50G PACK SIZE : 25 Water bath : 40 minutes at 60 C Traditional Oven : 14 minutes at 180 C Water bath : 35 minutes at 60 C Traditional Oven : 11 minutes at 180 C Our suggestion: Rack of Lamb with its Orientale Compotée Water Bath : 60 minutes at 60 C icro waves : 6 minutes at 700W Water Bath : 60 minutes at 60 C icro waves : 6 minutes at 700W 22

23 French Lamb Stew OUR CHEF S SPECIAL Lamb Shoulder Confit Ref :

24 BEEF WHOLE PIECE OF BEEF TENDER CHUCK PAVE BEER AND RED WINE SAUCE NEW PRODUCT Beef thigh, slow cooked at low temperature. REFERENCE : WEIGHT :Around 800G (variable) PACK SIZE : Around 5 Generous piece of beef cooked in a creamy beer and red wine sauce with thyme. Water Bath: 75 minutes at 60 C Once the product reheated, snack 2 minutes Water Bath: 45 minutes at 60 C Once the product reheated, snack 2 minutes REFERENCE : WEIGHT :220G +/-20G PACK SIZE : 30 Water Bath : 25 minutes at 56 C L Lactose C Celery BEEF CHEEKS IN RED WINE SAUCE BEEF FONDANT BEEF STROGONOFF A traditional recipe of beef cheeks cooked in a red wine sauce with onions. REFERENCE : WEIGHT : 265G +/- 15G PACK SIZE : 25 Water bath : 50 minutes at 60 C icro ondes : 6 minutes à 700W Bain marie : 20 minutes à 60 C icro ondes : 3 minutes à 700W Beef meat cooked at perfect temperature. REFERENCE : WEIGHT : 190G +/- 20G PACK SIZE : 25 Not Recommanded Water Bath: 10 minutes at 60 C Steam Oven: 30 seconds at 700W Once the product reheated, snack 2 minutes Tender pieces of beef cooked in a creamy tomato and white wine sauce with Parisian mushrooms, parsley, paprika and white pepper. REFERENCE : WEIGHT : 1KG +/- 50G = 4 portions PACK SIZE : 10 Water bath 50 minutes at 60 C Water bath : 30 minutes at 60 C G G S 24 Gluten Gluten Soy

25 Tender Chuck Pavé And Polenta Dieces OUR CHEF S SPECIAL Tender Chuck Pavé Ref : Creamy Polenta Ref :

26 BEEF CHUCK FAN NEW PRODUCT Tasty and tender piece of beef just seasoned of salt and pepper. REFERENCE : WEIGHT :750G +/-400G PACK SIZE : 8 Water Bath : 20 minutes at 56 C Then seared on both sides CHUCK FAN SUGGESTIONS Pizza : Beef and salad, tomatoes tapenade, olives and basil. Gourmet Burger Thai salad Chuck Fan, mustard cream, potato pellet and vegetables Beef Phom with coriander and noodles Beef salad and vegetables Beef Finger with mint and 5 peppers 26

27 VEAL VEAL «BLANQUETTE» A traditionnal recipe of veal «blanquette». REFERENCE : WEIGHT :245G +/-10G PACK SIZE : 25 Water bath : 40 minutes at 60 C icro waves : 6 minutes at 700W Water bath : 20 minutes at 60 C icro waves : 3 minutes at 700W E C Egg Celery VEAL PROVENCAL A veal sauté cooked slowly at perfect temperature with tomato sauce, zucchini, capers, oregano and Espelette pepper. A refined classic dish from Southern France. REFERENCE : WEIGHT :210G +/-15G PACK SIZE : 25 Water bath : 40 minutes at 60 C icro waves : 5 minutes at 700W Water bath : 20 minutes at 60 C icro waves : 2 minutes at 700W 27

28 THE FOOD-TO-GO / FAST CASUAL RANGE SIRHA 2013 Cuisine Solutions Cuisine Solutions created a range of sliced products for food-to-go purposes. We developed our own process and applied for a patent : sliced then cooked. A real innovation, which can be adapted perfectly to give you a multitude of possibilities for such Food-To-Go products as: sandwiches, paninis, toasties, salads, wraps, faijtas,etc. Today s consumers are looking for ever better products to eat on the go, and our variety of top quality products allows you to meet their expectations The convenience of the Cuisine Solutions Food-To-Go range helps consumers: - What they want - When they want - Where they want You will find through this brochure some solution ideas. With our sous-vide method, Ingredients are perfect in texture, great in colour and have enhanced flavours. Our products contain nothing more than a little seasoning A whole range of perfectly cooked safe product for all your Food-To-Go needs The above image is of our chefs at the Fast Casual Bar, presented for the first time on the Cuisine Solutions booth at Sirha Consistent Excellence Sous vide Unique Knowledge Food-To-Go Solutions Full Solutions Safety Health Intense Savours 28

29 SLICED & PULLED EATS PULLED BEEF CONFIT Long tender confit beef, lightly seasoned with Espelette pepper, garlic, and olive oil. The exeptionally soft texture comes from our slow cooking. Ideal for sandwiches, hot buffets, salads, burittos, etc. REFERENCE : WEIGHT :500G +/-25G PACK SIZE : 5KG Place the pouch in a waterbath at 60 C during 20minutes. Sealed pouch for 5 minutes to separate fibers. Open the pouch, mix beef with its juice for more flavors. SLICED BEEF SLICED TANDOORI BREAST OF CHICKEN Beef thigh, sliced then cooked at low temperature. REFERENCE : PACK SIZE : around 5 Sliced chicken breast cooked at low temperature with a mix of onion, lemon grass, garlic, coriander, cumin and paprika. REFERENCE : PACK SIZE : 30 filets For a cold application, thaw between 24 and 36 hours (0 C and 4 C) in the sealed pouch. Open the pouch, take the slices out and serve. Or for a warm application, reheat in a water bath or in a steam oven in the pouch. 29

30 SLICED POULTRY SLICED BARBARIAN DUCK BREAST Sliced Duck Breast cooked at perfect temperature, lightly seasoned with salt and pepper. This product can be served in sandwiches, paninis, salads etc REFERENCE : PACK SIZE : 16 Origin France SLICED CHICKEN BREAST SLICED TURKEY BREAST A seared chicken breast, sliced and seasonned with pepper, onions garlic and paprika. Thin slices are perfect for your presentations on salads, or sandwiches. REFERENCE : PACK SIZE : around 5 kg Sliced peruvian Turkey A sliced turkey breast with a mix of garlic and cumin. REFERENCE : PACK SIZE : around 5 kg Sliced Turkey Breast A sliced turkey breast simply seasonned with salt and pepper and cooked slowly REFERENCE : at perfect temperature. Add ingredients PACK SIZE : around 5 kg at your convenience and discover this juicy meat, perfect for use in sandwiches, or cold buffets. For a cold application, thaw between 24 and 36 hours (0 C and 4 C) in the sealed pouch. Open the pouch, take the slices out and serve. Or for a warm application, reheat in water bath or in steam oven in the pouch. 30

31 Product List FOOD SERVICE Codes Product Weight Pack size Page SIDES & SAUCE p Stewed Celery & mustard seeds 130g orels Sauce 500g Grains and Cereals Duo 130g 25 5 SIDES p.6 VEGETABLES Duo of Carotts 130g Eggplant confit 85g Ratatouille with Vegetables Confit 130g 25 6 SIDES ashed Potatoes with Chives 120g Creamy Polenta 100g Tagliatelle Pasta 100g White and Wild Rice with Vegetables 130g Beluga Lentils Risotto 250g Vegetable Lasagna 315g 30 9 FISHES p Salmon Fakes 1000g Atlantic Salmon with Lemon Grass 120g Grilled Atlantic Salmon 155g Back of White Hake of the cape with butter sauce 175g Roasted Greenland Halibut 135g Poached Sea Bass Fillet 125g Poached Cod Fillet 130g Pot of Seafood with «Bonne Femme» Sauce 260g Prawns with Curry 130g Greenland Halibut with an emulsion of Olive Oil & Sun Dryed Tomato 220g Hake Fillet with Crayfish Sauce 205g POULTRY p Boneless Chicken Legs with Basil and Lemon Peels env. 150 g Sauté Thighs of Chicken cooked with Chanterelles ushrooms in Creamy Sauce env g Supreme Corn Chicken Origin France 170g Seared Chicken Breast 135g Grilled Chicken Breast 90g Roasted Duckling Breast 145g Stuffed Chicken Breast with Ceps ushrooms 135g Stuffed Chicken breast with Pesto and ozzarella 140g Chicken Thigh semi boneless with Thyme and Juice 230g Chicken Tagine 190g Seared Chicken Breast with orels Sauce 190g Guinea Fowl Suprême in a Foie Gras Sauce 235g Peruvian style Half Chicken 375g Chicken Tikka 230g Barbarian Roasted Duck Leg with Garlic 140g EATS p Beef the Steak Classic 190g Tender Chuck Pave beer and red wine sauce 220g Chuck Fan 750g Whole Piece of Beef around 800g Roasted Lamb Rack 180g Lamb Shoulder Confit 250 g Lamb Shank 350g Veal Provencal 210g Beef Cheeks in Red Wine Sauce 265g Veal «Blanquette» 245g Beef Strogonoff 1Kg FOOD-TO-GO SLICED PRODUCTS p.26 eats Beef Pre Sliced Variable weight around 800g 5 27 Poultry Sliced Tandoori Chicken around 270g 16 filets Sliced Peruvian Turkey 1-1,5Kg around 5Kg Sliced Turkey Breast Variable weight 1Kg à 1,5Kg Around 5 Kg Sliced Chicken Breast Variable weight around160 g Around 5 Kg Sliced Barbarian Duck Breast 250g PULLED EATS Pulled Beef Confit Around 500g Around 5Kg 27 31

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