Prepared Meals

Tasting Notes Braised 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...

Tasting Notes The best in the world! David Rathgeber offers you one of his signature dishes that the whole of Paris is tearing up - 'the Cassoulet'.Breast, Knife-cut sausage, Duck Magret, Mogettes... the know-how of a great chef who revisits...

Tasting Notes Chef Stéphane Jego of the restaurant L'Ami Jean offers his new recipe for Bistronomic Soup, the 'Comfort of Jerusalem Artichoke'. Homemade Poultry Broth, Cream, Jerusalem Artichoke, Green Lentils, Ginger... a must in your kitchen to serve hot or...

Tasting Notes A 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...

Tasting Notes Pot-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. Producer: Bocaux de Chef Product...

Tasting Notes Find both the powerful taste and tender texture of wild boar meat cooked with red wine and thyme. Producer: Toupine et Cabesselle Product Name: Toupine et Cabesselle Daube de Sanglier au Thym Product Type: Prepared Meals - Game...

Tasting Notes Toupine et Cabasselle's latest 'festive' range speciality, sautéed veal with morels. Producer: Toupine et Cabesselle Product Name: Toupine et Cabesselle Saute de veau aux morilles Product Type: Prepared Meals - Veal Ingredients:   Sautéed veal 54.4%, UHT liquid cream (milk) stabilizing...

Tasting Notes The traditional recipe for coq au vin from Toupine et Cabesselle, cooked with red wine, salt pork and vegetables (carrots, baby onions, mushrooms, etc.). Producer: Toupine et Cabesselle Product Name: Toupine et Cabesselle Coq au Vin Product Type: Prepared...

Tasting Notes Bull Gardianne is a typical Provençal dish that showcases Camargue bull meat (Protected Designation of Origin), cooked like a stew in red wine, and accompanied in this jar of potatoes. Producer: Toupine et Cabesselle Product Name: Toupine et...

Tasting Notes Stuffed with a vegetable preparation (zucchini, carrots, spinach, peppers) and accompanied by a tomato sauce, these squids combine lightness and taste. Producer: Toupine et Cabesselle Product Name: Toupine et Cabesselle Tubes d'encornets farcis aux légumes Product Type: Prepared Meals...

Tasting Notes 2 beautiful Label Rouge South West duck legs. Without preservatives, prepared in Comtesse du Barry's workshops in the Gers. Producer: Comtesse du Barry Product Name: Comtesse du Barry Confit de Canard cuisses de au sel de Guerande Product Type:...

Tasting Notes La Quiberonnaise's bisque is a traditional French soup cooking recipe, based on crab caught in the Morbihan golf course, white wine, spices and crème fraîche. Producer: La Quiberonnaise Product Name: La Quiberonnaise Bisque de Crabe de Bretagne Product...

Tasting Notes Medallions of pork confit in duck fat and cooked with Espelette pepper, prepared in Comtesse du Barry's workshops in the Gers. Producer: Comtesse du Barry Product Name: Comtesse du Barry Filet mignon de porc en médaillon confit à la...