Prepared Meals
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Bocaux de Chef: Les Toque's Braised Beef with CitrusBraised Galician Montello beef chuck with a citrus note. Ideal with mashed potatoes. A House of Gastronomy founded in 1995, Les Toques is the caterer of the most beautiful Parisian events. Jérémy Inacio and Romain Caceres and their Brigade offer creative and gourmet cuisine with new flavours, textures and combinations.
- £24.50
£0.00- £24.50
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Bocaux de Chef: Mélanie Serre's Pork Belly Confit with Honey and SpicesA recipe from the talented Mélanie Serre, disciple of Joel Robuchon and Chef of the restaurant Le Louis Vins. IGP pork belly from Auvergne, marinated in 4 spices (nutmeg, cinnamon, ginger, cloves) and grilled. Then slowly simmered in a homemade sauce based on Honey, Coriander, Cumin, Carrot. A dish with 1001 flavours of absolute delicacy.
- £23.00
£0.00- £23.00
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Bocaux de Chef: Thomas Boutin's Pot-au-feuPot-au-feu of French Beef Cheek and Melting Vegetables from Chef Thomas Boutin. A slow cooking that reveals all the flavours of a convivial dish par excellence, as in his restaurant Le Vieux Crapaud.
- £24.50
£0.00- £24.50
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Toupine et Cabesselle: Wild Boar in Red Wine and ThymeFind both the powerful taste and tender texture of wild boar meat cooked with red wine and thyme.
- £14.00
£0.00- £14.00
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Toupine et Cabesselle: Sauteed Veal with Morel MushroomsToupine et Cabasselle's latest 'festive' range speciality, sautéed veal with morels.
- £22.00
£0.00- £22.00
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Toupine et Cabesselle: Sausages with Green LentilsTasting Notes With this recipe for sausages with green lentils, rediscover all the tradition of family recipes! Producer: Toupine et Cabesselle Product Name: Toupine et Cabesselle Saucisses aux lentilles vertes du Puy Product Type: Prepared Meals - Pork Ingredients: Pork sausages 64.5%, green lentils...
- £11.50
£0.00- £11.50
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Toupine et Cabesselle: Vegetable Stuffed Squid TubesStuffed with a vegetable preparation (zucchini, carrots, spinach, peppers) and accompanied by a tomato sauce, these squids combine lightness and taste.
- £13.00
£0.00- £13.00
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Comtesse du Barry: Duck Confit with Guerande salt2 beautiful Label Rouge South West duck legs. Without preservatives, prepared in Comtesse du Barry's workshops in the Gers.
- £17.50
£0.00- £17.50
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Comtesse du Barry: Pork tenderloin in medallion confit with duck fatMedallions of pork confit in duck fat and cooked with Espelette pepper, prepared in Comtesse du Barry's workshops in the Gers.
- £18.00
£0.00- £18.00
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Comtesse du Barry: Cassoulet with Duck Confit and grilled Toulouse Sausages2 beautiful Label Rouge South West duck legs with grilled Toulouse sausages. Without preservatives, prepared in Comtesse du Barry's workshops in the Gers.
- £15.50
£0.00- £15.50
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Comtesse du Barry: Cassoulet with grilled Toulouse SausagesA typical dish from the South West of France, Comtesse du Barry cooks their cassoulet with bullion beans, dried pork belly and two braised Toulouse sausages. Without preservatives, prepared in their workshops in the Gers.
- £14.50
£0.00- £14.50
- Unit price
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