2018 spring summer...6 spring summer 2018 spring summer 2018 7 culinary bases lamb shoulder confit a...

23
2018 Spring - Summer MARCH 2018

Upload: others

Post on 13-Mar-2020

5 views

Category:

Documents


0 download

TRANSCRIPT

2 018S p r i n g - S u m m e r

MARCH 2018

– THORSTEN SENGUTTA CORPORATE EXECUTIVE CHEF CRYSTAL CRUISES

The perfection of the sous-vide technique, helps our chefs to create a fantastic final product on the plate, for our onboard guests. Sealing the food in sturdy plastic bags retains juices and aroma that, otherwise, would be lost in the process. Sous-vide makes it possible to unlock the full potential of food. Placing the food in a water bath, with the temperature set at the desired final cooking temperature of the food, prevents overcooking, because the food cannot get hotter than the bath it is in.

THE MAGIC OF SOUS-VIDEOUR CERTIFICATIONS

REHEATING PROCESS

PRODUCT INFORMATION

CONSERVATION PROCESS

STEPS OF SOUS-VIDE COOKING

Cuisine Solutions Quality

1

3

2

4

Our production sites are certified BRC grade A. The BRC certification aims to ensure a common basis for food safety requirements. Grade A is the highest level of this certification. This annual renewal is the assurance of our safety and expertise.In order to satisfy your needs, some products are certified USDA Organic, Halal and VBF (French Beef). At your request, we offer you other certifications (European Organic Agriculture, Red Label, Protected Denomination Origin (PDO), Protected Geographic Indication (PGI) ...)

Below are icons illustrating our recommendations for each product.

All the temperature tips are given for thawed products.Each reheating process* is illustrated by the estimation of an average time required. This indication is based on a constant energy power for each technology.

In order to avoid overcooking, we recommend probing our products to the core during the first reheating tests. For more information, please call us +33 2 32 25 06 06.

The specificities of our products are identified in our catalog with the following icons:

The products can be used thawed (ideal for better flavor) in a cold room between 12 and 24 hours in advance, depending on the products. Thawed in bags, the products can be conserved for 7 days* in cold room (between 0 and +4°C).

*defrosting day included

The products can be used frozen, according to the reheating process. Frozen products have a shelf life of 18 months from the manufacturing date.

A PERFECT COOKINGWater is the best thermal conductor, it can control the temperature to the nearest tenth of a degree. Cooking in water bath allows the control of complex cooking curves for a precise and homogeneous result.

Ingredients are selected carefully, prepared and seasoned

MICROWAVE 700 WATTS

STEAM OVEN 60° C

TRADITIONAL OVEN 180 ° C

WATER BATH 60°C

Fast cooling or deep freezing

Conditioning in bags specifically designed for sous-vide sealing

Place in the cooking water for the precise time and temperature MULTIPORTIONSNEW PRODUCT

NEW Most of our products are in single portion except those indicated by this icon

*Reheating tips are given as an indication and may vary depending on equipment.

Ultra-fast cooking mode and reheating process, combining a permanent temperature of the oven and the programming of a pulsed air return for the coloring, and a microwave for the core temperature.

FRANCE ORIGIN PROTECTED GEOGRAPHICAL

INDICATIONBLEU-BLANC-CŒUR

VEGETARIAN VEGAN

VEGAN

COLD AND WARM USE

COLD USE SLICED PRODUCTS

COMBINED OVEN RESTITUTIONS POSSIBLE FOR ALL NEW PRODUCTS, CONTACT US FOR MORE INFORMATION

”– BRUNO GOUSSAULT SCIENTIFIC DIRECTOR AND CREA FOUNDER

Sous-vide cooking at perfect temperature is a predictive cooking method with constant results to meet the needs of consumers and the requirements of chefs, thanks to complete mastery of time and temperature.

GRADE A

ORGANIC AGRICULTURE

Sous-vide—French for “under-vacuum”—is an innovative cooking technique in which food is vacuum sealed and slow-cooked in water at constant low temperatures until it’s perfectly cooked through. No other cooking method produces such consistently excellent textures and flavors, or maintains the natural integrity of foods so well.This revolutionary and technologic process is recognized as one of the most innovative cooking method and has dramatically changed the way chefs work today by bringing to the culinary art, the scientific precision

32 3SPRING - SUMMER 20182 SPRING - SUMMER 2018

SummaryNew Products . . . . . . . . . . . . . . . . . . . . 5

Culinary BasesLamb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Gourmet OfferSteel Cut Oatmeal. . . . . . . . . . . . . . . . . . . . . . 13Coconut Oatmeal . . . . . . . . . . . . . . . . . . . . . 13 Scrambled Eggs . . . . . . . . . . . . . . . . . . . . . . . . 13

Snacking InspirationsSnacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15Sliced Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Cooked with sauceFish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Mediterranean Recipes . . . . . . . . . . . . . 26Exotic Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

SidesSeeds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32Sides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Customized Offer . . . . . . . . . 36

Product List . . . . . . . . . . . . . . . . . . . . . 40

2018 Spring-Summer

BUNBrioche bread, No crumbles, ø 11 cm, Good plate covering, Weight 110g

BEEF PATTYCharolais beef French Origin, Appropriate weight : 145g, 15% fat Butchers cut, large grain, Juicy and perfect cooking

PREMIUM WHOLE BURGERReal Gourmet Burger, The indespensable menu item, Faster reheating time, Anti-drying packaging, Authentic taste

EMMENTAL CHEESESweet taste,

Ideal for portable food

New Products NEW

AUBERGINE CONFITConfit aubergine slices, roasted with a base of dried tomato sauce and chopped onions.

VEGETABLE QUINOAA delicious mix of golden quinoa and Mediterranean diced vegetables with a light note of spices.

PREMIUM WHOLE BURGERA real gourmet burger at last! 100% French Charolais Beef patty butchers cut on a brioche bun with Emmental cheese.

VEGETARIAN RISOTTOVegetarian risotto base, ready to use, ideal for all your menu creations. Rice, sauteed onions and lightly creamed.

BEEF RIBS PORTIONSBeef rib portions tenderized by slow cooking. These portions have many possibilities.

ORGANIC SPELTPerfect cooking for the ancient grain, 100% organic, with hazelnut flavour. Ready to use, for salads, stewed dishes, soup or sides. Time saving !

STEEL CUT OATMEALOur ready-to-use, vegan steel-cut oatmeal is made with 100% organic oats and is perfect for breakfast and dessert.

JACOB’S LADDER (SHORT RIB ON-THE-BONE) 3 brisket ribs for sharing with an unique tenderness. Seared, grilled, braised.

VEGETABLE LASAGNA3 layers of pasta and 2 layers of vegetable with tomato sauce, eggplant, zucchini and red peppers.

Gra

ins

VEGAN

55SPRING - SUMMER 20184

Culinary Bases ANIMAL WELLBEINGRespect of the animal, Cleanliness guaranted, Airy and lighted building, Soft manipulations.

TASTESous-vide cooking at right temperature bringing, fondant, tenderness and juiciness, several refunds possible.

CHAROLAIS BEEFMost famous meat breed, Appreciated for its marbling and low fat, Origin France : born, raised, shot.

REASONNED AGRICULTUREGood practice, Respect of environment, Animal traceability.

BALANCED DIETComes from the farm (90%), Respect of the seasons and graze as soon as possible.

OUR REQUIREMENTS

All our meats, fish, vegetables and spices are systematically and strictly selected and must have a precise specification. We favor partners and short

supply chains that are sustainable and respectful of the environment. Finally, our regular audits guarantee total traceability..

Our products are perfectly cooked with simple seasonings to preserve their authentic taste. We offer a large range of quality products, sliced or whole meat, poultry and fish.

All our raw materials are carefully selected and are subject to rigorous research. When we buy beef meat, we favor breed, origin, farming conditions and the feeding of the animal. Then, depending on our different culinary applications, we consider the slaughter age of the animal and the nature of the pieces.

Our obsession? We want to offer you the best thanks to the quality of our culinary bases!

Your talent? To present them in many recipes and to combine them with new ingredients and aromas to create exceptional dishes.

76 SPRING SUMMER 2018SPRING SUMMER 2018

Culinary Bases

LAMB SHOULDER CONFITA large piece of lamb shoulder slow cooked for hours to reach the perfect confit texture. It can be used in many ways as pulled or slightly snacked.

LAMB SHANKLamb shank with bone, confit in it’s juice.

ROASTED LAMB RACKRoasted lamb rack cooked at perfect temperature.

Lamb

REFERENCE: 724 591 WEIGHT: 180 G +/- 20 G PACKAGING: 25 POUCHES

20 MIN AT 70°C

20 MIN AT 180°C

8 MIN AT 180°C

REFERENCE: 724 879 WEIGHT: 250 G +/- 20 G PACKAGING: 50 POUCHES

20 MIN AT 180°C

REFERENCE: 721 874 WEIGHT: 350 G +/- 50 G PACKAGING: 25 POUCHES

20 MIN AT 70°C THEN SEAR

15 MIN AT 56 °C AND SEAR ON SKIN

SIDE

Beef

BEEF FONDANTBeef meat cooked at perfect temperature.

20 MIN AT 56° C THEN SEAR ON 1MIN

EACH SIDE

REFERENCE: 724 598 WEIGHT: 190 G +/-20 G PACKAGING: 25 POUCHES

BEEF RIBS PORTIONSBeef rib portions tenderized by slow cooking. These portions have many possibilities.

REFERENCE: 728 889 WEIGHT: 800 G +/-20 G PACKAGING: 48 (6 POUCHES X 8 PORTIONS)

NEW

8

10 MIN AT 180°C

PULLED BEEF CONFITLong tender confit beef, lightly seasoned with espelette pepper, garlic, and olive oil. The exceptionally soft texture comes from our slow cooking. Ideal for sandwiches, hot buffets, salads, burittos, etc.

20 MIN AT 70°C

REFERENCE: 728 654 WEIGHT: 500 G +/- 25 G PACKAGING: 10 POUCHES

SLOW COOKED BEEFTasty and tender piece of beef just seasoned of salt and pepper. 20 MIN AT 56° C

THEN SEAR ON 1MIN EACH SIDE

REFERENCE: 728 991 WEIGHT: 750 G +/-400 G PACKAGING: 8

20 MIN AT 60°C

BEEF CHEEKSTender cubed beef cheeks just seasoned of salt and pepper.

10 MIN AT 180°C

REFERENCE: 728 983 WEIGHT: 200 G +/- 15 G PACKAGING: 64 PORTIONS8

40 MIN AT 180°C

30 MIN AT 60°C

JACOB’S LADDER (SHORT RIB ON-THE-BONE)

3 brisket ribs for sharing with an unique tenderness. Seared, grilled, braised.

REFERENCE: 729 180 WEIGHT: 1450 G +/-400 G PACKAGING: 7 POUCHES

NEW

98 9SPRING - SUMMER 20188 SPRING - SUMMER 2018

ROASTED DUCKLING BREASTSkin on duckling filet, roasted and cooked at perfect temperature.

SEARED CHICKEN BREASTSkin on grilled chicken filet with skin, cooked at perfect temperature.

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.

CORN FED CHICKEN SUPREMECorn fed chicken supreme with skin on cooked at perfect temperaure, simply seasoned with salt and pepper.

GRILLED CHICKEN BREASTSkinless chicken fillet cross grilled, before being cooked at perfect temperature.

SEMI BONELESS CHICKEN THIGH WITH THYME AND JUICEChicken thigh semi boneless slow cooked at perfect temperature seasonned with salt, pepper, garlic and thyme.

PoultryCulinary Bases

REFERENCE: 727 985 WEIGHT: 145 G +/- 20 G PACKAGING: 30 PORTIONS (5 POUCHES X 6 PORTIONS)

REFERENCE: 727 986 WEIGHT: 135 G +/- 10 G PACKAGING: 40 PORTIONS (5 POUCHES X 8 PORTIONS)

REFERENCE: 728 743 WEIGHT: 170 G (APPROX.) PACKAGING: 45 PORTIONS (9 POUCHES X 5 PORTIONS)

REFERENCE: 728 656 WEIGHT: 90 G +/- 15 G PACKAGING: 56 PORTIONS (7 POUCHES X 8 PORTIONS)

REFERENCE: 721 757 WEIGHT: 140 G +/- 10 G PACKAGING: 25 POUCHES

10 MIN AT 180°C

20 MIN AT 56°C THEN SEAR 1MIN ON

SKIN SIDE

6

15 MIN AT 180°C

8

20 MIN AT 60°C THEN SEAR ON 1 MIN

SKIN SIDE

8

THAW 12 HOURS BETWEEN 0°C AND + 4°C AND SERVE IMMEDIATELY

8

REFERENCE: 729 112 WEIGHT: 230 G +/- 20 G PACKAGING: 25 POUCHES

20 MIN AT 63°C

10 MIN AT 180°C

15 MIN AT 70°C

SEAR ON SKIN SIDE

20 MIN AT 60°C SEAR ON SKIN SIDE

Origin France

Origin France

Origin France

POACHED SEA BASS FILLET WITH SKINPoached sea bass with its skin, cooked at perfect temperature.

GRILLED ATLANTIC SALMONAtlantic Salmon* grilled and cooked at perfect temperature.*Salmo Salar, raised in Chili or Norway

POACHED COD FILLETPoached cod fillet skinless and cooked at just temperature. Origin North East Atlantic

ROASTED GREENLAND HALIBUTRoasted halibut fillet seasoned with salt Cayenne pepper. Origin North-East Atlantic.

FishREFERENCE: 721 861 WEIGHT: 125 G +/- 25 G PACKAGING: 35 POUCHES

REFERENCE: 721 866 WEIGHT: 155 G +/- 10 G PACKAGING: 36 POUCHES

REFERENCE: 721 860 WEIGHT: 130 G +/- 20 G PACKAGING: 35 POUCHES

REFERENCE: 721 864 WEIGHT: 135 G +/- 10 G PACKAGING: 25 POUCHES

10 MIN AT 56°C

20 MIN AT 56°C OR SEAR

8 MIN AT 180°C

8 MIN AT 180°C

20 MIN AT 60°C

20 MIN AT 60°C

SALMON FLAKESPulled slow salmon cooked sous vide and seasonned with salt. Ideal for toppings in salads, sandwishes, pasta and many other applications...

REFERENCE: 727 233 WEIGHT: 1 KG +/- 50 G PACKAGING: 4

THAW 12 HOURS BETWEEN 0°C AND + 4°C AND SERVE IMMEDIATELY

5 MIN AT 60°C SEAR ON SKIN SIDE

DUCK LEG WITH GARLIC & NIGELLA

1110 11SPRING - SUMMER 201810 SPRING - SUMMER 2018

The Gourmet Offer

An innovative solution, ready to use, to taste at any time of

day , from breakfast to dinner, through brunch and snacks.

The Gourmet Offer

COCONUT OATMEALPerfectly balanced mix of crushed oat seeds, red quinoa, chia seeds and coconut milk. This surprising Asian inspired recipe can be used hot, cold, or frozen.

STEEL CUT OATMEALOur ready-to-use, vegan steel-cut oatmeal is made with 100% organic oats and is perfect for breakfast and dessert.

NEW

REFERENCE: 722 936 WEIGHT: 500 G +/- 50 G PACKAGING: 7 POUCHES

REFERENCE: 726 465 WEIGHT: 255 G +/- 15 G PACKAGING: 44 POUCHES

THAW 12 HOURS TO 24 HOURS BETWEEN 0°C AND + 4°C

THAW 12 HOURS TO 24 HOURS BETWEEN 0°C AND + 4°C

SCRAMBLED EGGSCreamy and smooth scrambled eggs, from Bleu Blanc Coeur Eggs , rich in omega 3. Ready for use.

NEWREFERENCE: 722 615 WEIGHT: 1000 G +/- 50 G PACKAGING: 10 POUCHES

SCRAMBLED EGGS Bleu Blanc Coeur eggs Double texture: creamy and well cooked

COCONUT OATMEALMany applications and toppings Fiber richOrganic quinoa, oat and chia seeds

15 MIN AT 80°

20 MIN AT 60°

2-4 MIN AT 700W TURN THE POUCH

2 MIN AT 700W

20 MIN AT 150°C

BBC  : COMMITTED TO PROMOTE AN HEALTHY AGRICULTURE“When animals are fed well, humans feel better”

• Better nutritional balance • Better traceability • Preserve the environment

French Origin

1312 13SPRING - SUMMER 201812 SPRING - SUMMER 2018

Snacking Inspiration

Solutions for Burgers, Buns, Bagels for endless creative

combinations and incomparable quality.

BORN, RAISE AND SLAUGHTER IN FRENCH

VEGGIE BURGERSubtle mix of cereals and vegetables with mellow texture, softly spiced Mediterranean flavors.

PREMIUM WHOLE BURGERA real gourmet burger at last! 100% French Charolais Beef patty butchers cut on a brioche bun with Emmental cheese.

CHICKEN BURGER SKIN ON BONELESSChicken high tigh skin with an unmatched mellow texture, cooked at perfect temperature, for unlimited possibilities.

Snacking

SALMON FLAKESPulled slow salmon cooked sous vide and seasonned with salt. Ideal for toppings in salads, sandwishes, pasta and many other applications...

REFERENCE: 727 233 WEIGHT: 1 KG +/- 50 G PACKAGING: 4

THAW 12 HOURS BETWEEN 0°C AND + 4°C AND SERVE

IMMEDIATELY

PULLED BEEF CONFITLong tender confit beef, lightly seasoned with Espelette pepper, garlic, and olive oil. The exceptionally soft texture comes from our slow cooking.Ideal for sandwiches, hot buffets, salads, burittos, etc.

20 MIN AT 70°C

REFERENCE: 728 654 WEIGHT: 500 G +/- 25 G PACKAGING: 10 POUCHES

REFERENCE: 721 913 WEIGHT: 120 G +/-20 G PACKAGING: 40 POUCHES

REFERENCE: 721 735 WEIGHT: 145 G + /-5 G PACKAGING: 44 POUCHES

20 MIN AT 63°C THEN SEAR

1 MIN 30

1 MIN 30

REFERENCE: 721 912 WEIGHT: 120 G +/- 10 G PACKAGING: 44 POUCHES

REFERENCE: 721 933 WEIGHT: 270 G + /-10 G PACKAGING: 24 POUCHES

1 MIN 30 COLOR IT 1 MIN

EACH SIDE

FRENCH CHAROLAIS BEEF PATTYCharolais Beef patty, butcher cut, large grain, 15% fat, authentic taste, Juicy and tasty as well. Many restitutions possible : rare, medium, cooked.

1 MIN 30 THEN SEAR ON

SKIN SIDE

VEGAN

NEW

1515SPRING - SUMMER 20181414 SPRING - SUMMER 2018

Snacking Inspiration

Sliced products can be used : for salads, sandwichs, pizzas,

bruschettas, fajitas ….

Only Cuisine Solutions can bring you sliced products with this level of safety, consistency, convenience and quality.

Perfectly cooked, uniformly sliced meats and poultry full of moisture and flavor from the first to the last.

Ready for you to use in countless ways with effortless ease and peace of mind.

SLICED PERSILLETasty and tender 4 mm sliced beef, just seasoned of salt and pepper.

SLICED BARBARY DUCK BREASTSliced Duck Breast cooked at perfect temperature, lightly seasoned with salt and pepper. This product can be served in sandwiches, paninis, salads etc…

REFERENCE: 728 994 WEIGHT: 400 G +/- 20 G THICKNESS: +/- 3/4 MM PACKAGING: 18 POUCHES

THAW BETWEEN 24 AND 36 HOURS (0°C AND °4°C)

SLICED BEEFBeef thigh, sliced then cooked at low temperature.

REFERENCE: 728 657 WEIGHT: 800 G (APPROX.) PACKAGING: 5 KG

REFERENCE: 721 746 WEIGHT: 370 G +/- 20 G THICKNESS: +/- 3/4 MM PACKAGING: 16 POUCHES

THAW BETWEEN 24 AND 36 HOURS (0°C AND °4°C)

Sliced Meats

THAW BETWEEN 24 AND 36 HOURS (0°C AND °4°C)

• During the Sandwich & Snack Show exhibition (Paris March 2017) a Gold Snacking was awarded by Cuisine Solutions in the Assembly category . The Sliced Duck breast has been designated the most innovative product.

• The Sliced Barbary Duck Breast was appointed the most innovative and adapted product for the fast and portable food.

SNACKING D’OR IN ASSEMBLY PRODUCT CATEGORY

French Origin

1717SPRING - SUMMER 20181616

Snacking Inspiration

Sliced products can be used : for salads, sandwichs, pizzas,

bruschettas, fajitas …..

Sliced Meats

SLICED PERUVIAN TURKEY BREASTA sliced turkey breast with a mix of garlic and cumin.

SLICED TURKEY BREASTA sliced turkey breast simply seasonned with salt and pepper and cooked slowly at perfect temperature. Add ingredients at your convenience and discover this juicy meat, perfect for use in sandwiches, or cold buffets.

SLICED TANDOORI CHICKEN BREASTSliced chicken breast cooked at low temperature with a mix of onion, lemon grass, garlic, coriander, cumin and paprika.

SLICED CHICKEN 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: 727 910 WEIGHT: 1 KG / 1,5 KG THICKNESS: +/- 3/4 MM PACKAGING: 5 KG (APPROX.)

REFERENCE: 727 979 WEIGHT: 1 KG / 1,5 KG THICKNESS: +/- 3/4 MM PACKAGING: 5 KG (APPROX.)

REFERENCE: 729 141 WEIGHT: 165 G (APPROX.) THICKNESS: +/- 8 MM PACKAGING: 30 FILLETS

THAW BETWEEN 24 AND 36 HOURS IN POSITIVE COLD

THAW BETWEEN 24 AND 36 HOURS IN POSITIVE COLD

THAW BETWEEN 24 AND 36 HOURS IN POSITIVE COLD

REFERENCE: 729 142 WEIGHT: 165 G (APPROX.) THICKNESS: +/- 8 MM PACKAGING: 30 FILETS (6X5 FILL ETS)

THAW BETWEEN 24 AND 36 HOURS IN POSITIVE COLD

SPRING - SUMMER 2018 1918

RECIPE PROPOSALS

SEARED CHICKEN BREASTReference: 727 986

SLICED CHICKEN BREASTReference: 729 141

GRILLED CHICKEN BREASTReference: 728 656

CHICKEN BURGER SKIN ON BONELESSReference: 721 913

MINI-BURGER

CEASAR SALAD

PHÔ VEGETABLES SOUP & NOODLE & POULTRY

MEDITERRANEAN TOAST

LENTILS RISOTTO, CHICKEN SKIN ON

Chicken BreastWith its juicy texture and exceptional taste, it perfectly respond to your needs : Snacking, Fast Casual, Brewery, Catering, OBS...

2121SPRING - SUMMER 20182020 SPRING - SUMMER 2018

PERUVIAN STYLE HALF CHICKENRéférence : 724 802 Page 29

VEGETABLE QUINOA Référence : 722 946 Page 32

This range of recipes is inspired by French tradition and world cuisine with Mediterranean flavors and exotic originality.

Our team constantly works to develop specific recipes. Besides the technical precision implied by the sous-vide technology, our chefs stand out in the elaboration of recipes requiring an exact dosing, choice and blending of ingredients. Because the technique perfectly fits with taste excellence, we develop qualitative chefs’ solutions as professionals, for chefs.

Our goal is to offer an exceptional culinary experience thanks to our commitment to innovation and our passion.

Cooked with Sauce

2322 23SPRING - SUMMER 201822 SPRING - SUMMER 2018

Fish Cooked with Sauce

BACK OF WHITE HAKE OF THE CAPE WITH BEURRE BLANC SAUCEBack of white hake of the Cape poached with its skin and its subtle beurre blanc sauce and flavors of shallots and white wine. Cream origin France.

REFERENCE: 728 301 WEIGHT: 175 G +/- 20 G PACKAGING: 30 POUCHES

15 MIN AT 60°C

HAKE FILLET WITH CRAYFISH SAUCECoalfish cooked with a crustacean sauce and garnished with crayfish tails. Cream origin France.

REFERENCE: 721 859 WEIGHT: 205 G +/- 15 G PACKAGING: 30 POUCHES

15 MIN AT 60°C

A SEAFOOD POT WITH “BONNE FEMME*” SAUCEA 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. Cream origin France.*A French classic recipe

REFERENCE: 721 872 WEIGHT: 260 G +/- 30 G PACKAGING: 25 POUCHES

15 MIN AT 60°C

GREENLAND HALIBUT WITH AN EMULSION OF OLIVE OIL & SUN DRYED TOMATO Halibut cooked at perfect temperature with tomatoes and an emulsified olive oil sauce.

“ The sous-vide has changed my cook and think approach. He improve the product and its regularity ”

CHEF HOLLY JONES

REFERENCE: 721 869 WEIGHT: 220 G +/- 15 G PACKAGING: 25 POUCHES

20 MIN AT 60°C

MeatCooked with Sauce

BEEF CHEEKS IN RED WINE SAUCEA traditional recipe of beef cheeks cooked in a red wine sauce with onions.

REFERENCE: 724 801 WEIGHT: 265 G +/- 15 G PACKAGING: 25 POCHES

20 MIN AT 80°C

GUINEA FOWL SUPREME WITH FOIS GRAS SAUCESophisticated Guinea fowl supreme with foie gras sauce. Cream : Origin France

REFERENCE: 721 875 WEIGHT: 235 G +/- 15 G PACKAGING: 25 POUCHES

25 MIN AT 63°C

SEARED CHICKEN BREAST WITH MOREL SAUCESkin on grilled chicken fillet cooked with a morel sauce. Cream Origin France

REFERENCE: 724 569 WEIGHT: 190 G +/- 15 G PACKAGING: 30 POUCHES

25 MIN AT 63°C

VEAL “BLANQUETTE”A traditionnal recipe of veal « blanquette » with onions, carotts, Paris mushrooms. Cream origin France.

REFERENCE: 724 564 WEIGHT: 245 G +/- 10 G PACKAGING: 25 POUCHES

20 MIN AT 85°C

French Origin

SPRING - SUMMER 2018SPRING - SUMMER 2018 2524

Mediterranean Recipes

EGGPLANT & SPINACHS LASAGNABased on a traditional Italian recipe, this innovative mix of grilled eggplants, spinach, onions and goat cheese is 100% vegetarian.

REFERENCE: 726 408 WEIGHT: 315 G +/- 20 G PACKAGING: 18 CONTAINER

3 MIN RETURN THE POUCH

THAW BETWEEN 24 AND 36 HOURS IN POSITIVE COLD

VEGETABLES CONFIT RATATOUILLEA delicious mix composed of peppers, eggplant, zucchinis, cooked in an extra virgin olive oil and seasonned with Espelette pepper. A vegetarian option or to complete a meat dish.

REFERENCE: 721 598 WEIGHT: 130 G +/- 10 G PACKAGING: 25 POUCHES

10 MIN AT 85°C

15 MIN AT 70°C

VEGAN

VEGETABLES LASAGNA3 layers of pasta and 2 layers of vegetable with tomato sauce, eggplant, zucchini and red peppers.

REFERENCE: 726 464 WEIGHT: 315 G +/- 20 G PACKAGING: 18 CONTAINER

15 - 20 MIN AT 180°C (OUTSIDE THE CONTAINER)

15 MIN AT 70°C

NEW

CHA N G E

P A C K A G E

AUBERGINE CONFITConfit aubergine slices, roasted with a base of dried tomato sauce and chopped onions.

REFERENCE: 722 621 WEIGHT: 150 G +/-15 G PACKAGING: 15 POUCHES

NEW

2 MIN AT 700 W

20 MIN AT 60°C

THAW BETWEEN 24 AND 36 HOURS (0°C AND °4°C)

VEGANSTUFFED CHICKEN BREAST WITH PESTO & MOZZARELLASeared chicken skin on and stuffed with pesto and mozarella.

REFERENCE: 724 810 WEIGHT: 140 G +/- 15 G PACKAGING: 30 POUCHES

20 MIN AT 60°C

THAW 12 HOURS BETWEN 0°C AND 4°C AND SERVE

IMMEDIATLY

BONELESS CHICKEN STUFFED WITH BASIL & LEMON PEELSRoasted boneless chicken legs slow cooked with a stuffing full of basil and lemon peels.

REFERENCE: 721 758 WEIGHT: 150 G +/- 10 G PACKAGING: 25 POUCHES

12-15 MIN AT 180°C

VEAL PROVENCALA veal sauté cooked slowly at perfect temperature with tomato sauce, zucchini, capers, oregano and Espelette pepper. A refined classic dish from Southern France.

REFERENCE: 724 811 WEIGHT: 210 G +/- 15 G PACKAGING: 25 POUCHES

15 MIN AT 85°C

– ANTOINE WESTERMANN DROUANT - MON VIEIL AMI - LE COQ RICO, PARIS LE COQ RICO, NYC - LA DÉGUSTATION

Cuisine Solutions teams are for me, the undisputed experts of cooking at the perfect temperature. The knowledge is still being shared and transmit to the collaborators by the founder : Bruno Goussault which provide them access to his full expertise. This cooking respects totally the texture and taste of the food, a key issue for an healthy & fair cooking. The food is honoured and it’s stimulating for the chief !

“”

2726 27SPRING - SUMMER 201826 SPRING - SUMMER 2018

Exotic Recipes

PRAWNS WITH CURRYPrawns cooked with curry and vegetables.

REFERENCE: 721 868 WEIGHT: 195 G +/- 10 G PACKAGING: 30 POUCHES

20 MIN AT 56°C

VEGGIE CURRYInspired from a traditional Indian recipe, this precise blend of spices, cauliflowers and chickpeas offers you the perfect vegetarian meal.

REFERENCE: 729 144 WEIGHT: 300 G +/- 20 G PACKAGING: 20 POUCHES

THAW BETWEEN 24 AND 36 HOURS IN POSITIVE COLD

2 MIN 15 RETURN THE POUCH

4 MIN AT 700W

CHICKEN CURRY Tender pieces of chicken breast mixed with precisely spiced curry sauce and coconut milk.

REFERENCE: 729 143 WEIGHT: 500 G +/-10 G PACKAGING: 7 POUCHES

THAW BETWEEN 24 AND 36 HOURS IN POSITIVE COLD

CHICKEN TIKKAA traditional Indian recipe with chicken ginger, coriander and cardamon. Cream origin France.

REFERENCE: 724 597 WEIGHT: 230 G +/- 10 G PACKAGING: 25 POUCHES

20 MIN AT 63°C

TAGINE CHICKENSlowly 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: 724 805 WEIGHT: 190 G +/- 15 G PACKAGING: 30 POUCHES

15 MIN AT 63°C

PERUVIAN STYLE HALF CHICKENSkin on grilled half chicken cooked with garlic and cumin.

REFERENCE: 724 802 WEIGHT: 375 G +/- 35 G PACKAGING: 12 POUCHES

15-20 MIN AT 63°C

15 MIN AT 180°C

POSSIBILITY TO GRILL

TERIYAKI CHICKENBoneless chicken thigh with its skin covered with a Teriyaki sauce.

REFERENCE: 724 570 WEIGHT: 220 G + /- 15 G PACKAGING: 30 POUCHES

3 MIN 20 MIN AT 60°

29– PHIL IPPE BOFFO

CHIEF EXECUTIVE RESTAURANT LE 19 THE PENINSULA

Cuisine Solutions is now an integral part of my professional life: very easy to use, a precious help to succeed in the culinary exercise that is mine every day (our corporate restaurant is welcoming about 450 employees a day!). The dishes elaborated from the sous-vide cooking give a premium importance to the taste of each one for the hurry as for the gourmets. Defender of taste, I marry the flavors and magnifies the plates by favoring a “cooking made by chefs” thanks to the expertise of Cuisine Solutions.

“”

2928 29SPRING - SUMMER 201828 SPRING - SUMMER 2018

They are a classic in your menus. This range brings together high-quality recipes that are both classic and original, and which can be used in various ways.

Potatoes, carrots, polenta, rice or cereals… Many people like all of our recipes. They are cooked accurately and with excellent ingredients (French origin cream, extra virgin olive oil, whole-grain mustard…) and can be consumed as they are or reworked your way. “Vegetarian” or even “Vegan” designations enable you to meet new consumption trends.

Our will is to permit you to complete and enrich your culinary bases, thanks to our offer of high-quality and easily declinable side dishes.

Sides

CREAMY POLENTARéférence : 721 621 Page 34

BEEF RIBS PORTIONSRéférence : 728 889 Page 9

3130 SPRING - SUMMER 2018SPRING - SUMMER 2018

Sides

VEGETARIAN RISOTTOVegetarian risotto base, ready to use, ideal for all your menu creations. Rice, sauteed onions and lightly creamed.

REFERENCE: 721 943 WEIGHT: 250 G +/- 20 G PACKAGING: 20 POUCHES

NEW

2 MIN AT 700 W

20 MIN AT 60°C

MIX BEFORE USING

ORGANIC SPELTPerfect cooking for the ancient grain, 100% organic, with hazelnut flavour. Ready to use, for salads, stewed dishes, soup or sides. Time saving !

REFERENCE: 722 942 WEIGHT: 1000 G + /- 50 G PACKAGING: 4 POUCHES

NEW

20 MIN AT 60°C

3 MIN 30 AT 700 W

STEEL CUT OATMEALOur ready-to-use, vegan steel-cut oatmeal is made with 100% organic oats and is perfect for breakfast and dessert.

REFERENCE: 726 465 WEIGHT: 255 G + /- 15 G PACKAGING: 44 POUCHES

NEW

2 MIN AT 700 W

20 MIN AT 60°C

VEGETABLE QUINOAA delicious mix of golden quinoa and Mediterranean diced vegetables with a light note of spices.

REFERENCE: 722 946 WEIGHT: 500 G +/- 20 G PACKAGING: 7 POUCHES

NEW

3 MIN 30 AT 700 W

20 MIN AT 60°C

VEGAN PALETSubtle mix of Cereals and vegetables with mellow texture and Softly spiced Mediterranean flavors.

1 MIN 30 THEN SEAR 2MIN EACH

SIDE

REFERENCE: 721 912 WEIGHT: 120 G +/- 10 G PACKAGING: 44 POUCHES

RICE DUO WITH VEGETABLESA mixture of long and wild rice cooked with mushrooms, red peppers and field peas.

REFERENCE: 721 624 WEIGHT: 130 G +/- 5 G PACKAGING: 24 POUCHES

8 MIN AT 85°C

VEGAN

VEGAN

BELUGA LENTILS RISOTTOA mix of lentils and sliced onions slow cooked with a creamy sauce and white wine. Cream origin France

REFERENCE: 721 696 WEIGHT: 250 G +/- 25 G PACKAGING: 25 POUCHES

10 MIN AT 85°C

GRAINS & CEREALS DUOAlliance of a quinoa duo, millet seeds and oat cooked in a subtle mix of cream and white wine. Cream origin France.

REFERENCE: 721 667 WEIGHT: 130 G +/- 15 G PACKAGING: 25 CUP

55 SEC AT 1400 W

8 MIN AT 85°C

ADVISE: REMOVE FROM THE MOULD WITH AN SUCCTION

EFFECT

Seeds

SPRING - SUMMER 2018 333232 SPRING - SUMMER 2018

MASHED POTATOES WITH CHIVESReal mashed potatoes bound in cream with a fine grade of extra virgin olive oil and embellished with chopped chives.

REFERENCE: 721 623 WEIGHT: 120 G +/- 10 G PACKAGING: 24 POUCHES

8 MIN AT 85°C

LINGUINESAuthentic IGP* Alsatian egg pasta perfectly cooked just seasoned of salt.

REFERENCE: 721 699 WEIGHT: 100 G +/-10 G PACKAGING: 18 POUCHES

1 MIN 30

CREAMY POLENTADurum wheat semolina cooked in a semi-skimmed milk.

REFERENCE: 721 621 WEIGHT: 100 G +/- 10 G PACKAGING: 40 POUCHES

15 MIN AT 180°C

8 MIN AT 70°C THEN SEAR

Sides

BUTTERNUT TAJINESweet mix of grilled vegetables , zucchinis, eggplants, red pepper and butternut dices flavored with spices. This exotic and savored dish, will be an unmissable recipe.

REFERENCE: 721 927 WEIGHT: 150 G +/- 10 G PACKAGING: 25

1 MIN 30 AT 700W

*European label protecting local quality products and informing the consumers about the provenance and quality of a product.

DUO OF CAROTTSA 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.

REFERENCE: 721 629 WEIGHT: 135 G + /- 10 G PACKAGING: 25 POUCHES

8 MIN AT 85°C

VEGAN

EGGPLANT & SPINACHS LASAGNABased on a traditional Italian recipe, this innovative mix of grilled eggplants, spinach, onions and goat cheese is 100% vegetarian.

REFERENCE: 726 408 WEIGHT: 315 G +/- 20 G PACKAGING: 18 CONTAINER

3 MIN RETURN THE PRODUCT

SidesAUBERGINE CONFITConfit aubergine slices, roasted with a base of dried tomato sauce and chopped onions.

REFERENCE: 722 621 WEIGHT: 150 G +/-15 G PACKAGING: 15 POUCHES

NEW

2 MIN AT 700 W

20 MIN AT 60°C

THAW BETWEN 24 AND 36 HOURS IN POSITIVE COLD

VEGAN

VEGETABLES LASAGNA3 layers of pasta and 2 layers of vegetable with tomato sauce, eggplant, zucchini and red peppers.

REFERENCE: 726 464 WEIGHT: 315 G +/- 20 G PACKAGING: 18 CONTAINER

15 - 20 MIN AT 180°C (OUTSIDE THE CONTAINER)

VEGETABLES CONFIT RATATOUILLEA delicious mix composed of peppers, eggplant, zucchinis, cooked in an extra virgin olive oil and seasonned with Espelette pepper. A vegetarian option or to complete a meat dish.

REFERENCE: 721 598 WEIGHT: 130 G +/- 10 G PACKAGING: 25 POUCHES

10 MIN AT 85°C

15 MIN AT 70°C

15 MIN AT 70°C

VEGAN

NEW

CHA N G E

P A C K A G E

THAW BETWEEN 24 AND 36 HOURS IN POSITIVE COLD

3534 35SPRING - SUMMER 201834 SPRING - SUMMER 2018

Products and recipes made for you, according to exact specification. *Our Culinary team and research & development managers are at your disposal to create according to your requirements. Because the cooking evolves, and it is necessary to constantly renew your offer, we accompany you in each of your requests: characteristics of the raw material, weight of portions, fresh or frozen recipes, slicing or not, choice of slice thickness, flavor of the recipe, packaging adapted to your working methods, reheating tips adapted to your equipment…You are looking for a product, a recipe, quality labels? Ask for a customized offer and we will do it for you.

*For more information, please contact our commercial service to know the conditions and the minimum of quantity.

Customized Offer

3736 37SPRING - SUMMER 201836 SPRING - SUMMER 2018

T H E C O O K I N G P R O C E S S

Customized Offer

Raw Rare Medium

Raw

Rare

Medium

Stewed

Our expertise of sous-vide cooking at the right temperature allows us to adapt while preserving the juiciness and enhancing the tenderness of the meat.Our cooking schedules are defined for each animal species, depending on the selected muscles and the maturity. Thus, for meats with or without bones, we offer a wide range of cooking: rare, medium or well-cooked.

Source Crea Bruno Goussault

Seared

Seasonning as you wish

1 mark grilled

Poached

2 marks grilled

Our Product can be :

3938 39SPRING - SUMMER 201838 SPRING - SUMMER 2018

Product ListPRODUCT FROZEN PRODUCT REHEATING

Ref. Product Weight Packaging PageWater Bath Steam Oven

Micro-wave 700W

Oven

180° C

FISH

721 861 Poached Bass Fillet with Skin 125 g +/- 25 g 35 11 5-20 min at 60°C 4-5 min 3 min

721 860 Poached Cod fillet 130 g +/- 20 g 35 11 5-20 min at 60°C 4-5 min

721 864 Roasted Greenland Halibut 135 g +/- 10 g 25 11 5-20 min at 60°C 10-15 min

721 866 Grilled Atlantic Salmon 155 g +/- 10 g 36 11 5-20 min at 60°C 4-5 min 10-15 min

727 233 Salmon Flakes 1 kg +/- 50 g 4 11

728 301 Back of White Hake of the Cape with

Beurre Blanc sauce 175 g +/-20 g 30 24 5-20 min at 60°C 4-5 min

721 859 Hake Fillet with Crayfish Sauce 205 g +/- 15 g 30 24 5-20 min at 60°C 4-5 min 10-15 min

721 872A Seafood Pot with “Bonne Femme”

Sauce260 g +/- 30 g 25 24 5-20 min at 60°C 4-5 min

721 869Greenland Halibut with and Emulsion

of Olive Oil & Sun Dryed Tomato220 g +/- 15 g 25 24 5-20 min at 60°C 4-5 min

721 868 Prawns with Curry 195 g +/- 10 g 30 28 5-20 min at 60°C 4-5 min

MEAT

728 889 Beef Ribs Portions 800 g +/- 20 g 48 9 20 min 3 min 30 10 min

729 180Jacob’s Ladder

(Short Rib on-the-bone)1450 g +/- 400 g 7 9 30 min 40 min

728 983 Beef Cheeks 200 g +/-15 g 64 9 2 min 10 min

728 991 Slow Cooked Beef 750 g +/- 400 g 8 9 20-25 min at 56°C + Snack 1min each side

4 - 6 min 15 - 20 min

724 598 Beef Fondant 190 g +/- 20 g 25 9 20-25 min at 56°C + Snack 1min each side

4 - 6 min 10 - 15 min

728 654 Pulled Beef Confit 500 g +/- 25 g 10 9 20-25 min at 70°C 4 - 6 min

724 879 Lamb Shoulder Confit 250 g +/- 20 g 50 8 20-25 min at 70°C + Snack 1min each side

4 - 6 min 15 - 20 min

721 874 Lamb Shank 350 g +/-50 g 25 8 20-25 min at 70°C 4 - 6 min 30 - 35 min

724 591 Roasted Lamb Rack 180 g +/- 20 g 25 8 20-25 min at 56°C 4 - 6 min 8 - 10 min

724 564 Veal “Blanquette” 245 g +/- 10 g 25 25 20-25 min at 70°C 4 - 6 min

724 801 Beef Cheeks in Red Wine Sauce 265 g +/- 15 g 25 25 20-25 min at 70°C 4 - 6 min

724 811 Veal Provencal 210 g +/- 15 g 25 27 20-25 min at 70°C 4 - 6 min

The defrost product reheating informations are indicative purpose. Possible Combined Oven reheating for all new product, contact us to + 33 2 32 25 06 06 (dial 1)

PRODUCT FROZEN PRODUCT REHEATING

Ref. Product Weight Packaging PageWater Bath Steam Oven

Micro-waves 700W

Oven

180° C

POULTRY

727 985 Roasted Duckling Breast 145 g +/- 20 g 30 10 20-25 min at 56°C + Snack 1 min skin side

4-5 min 10-15 min

721 757 Duck Leg with Garlic & Nigella 140 g +/- 10 g 25 10 20-25 min at 60°C 4-5 min 10-15 min

728 656 Grilled Chicken Breast 90 g +/- 15 g 56 10 20-25 min at 60°C 4-5 min 10-15 min

727 986 Seared Chicken Breast 135 g +/- 10 g 40 10 20-25 min at 60°C + Snack 1min each side

4-5 min 10-15 min

728 743 Corn Fed Chicken Supreme approx. 170 g 45 10 20-25 min at 60°C + Snack 1min skin side

4-5 min 10-15 min

729 112Semi boneless Chicken Thigh

with Thyme and Juice230 g +/- 20 g 25 10 20-25 min at 60°C 4-5 min 10-15 min

721 875Guinea Fowl Suprême with Foie Gras Sauce

235 g +/- 15 g 25 25 20-25 min at 60°C 4-5 min

724 569Seared Chicken Breast

with Morel Sauce190 g +/- 15 g 30 25 20-25 min at 60°C 4-5 min

724 810Stuffed Chicken Breast with Pesto and

Mozzarella140 g +/- 15 g 30 27 20-25 min at 60°C 4-5 min 10-15 min

721 758Boneless Chicken Stuffed with Basil & Lemon Peels

150 g +/- 10 g 25 27 20-25 min at 60°C 4-5 min 10-15 min

724 570 Teriyaki Chicken 220 g +/-15 g 30 29 20-25 min at 60°C 4-5 min

729 143 Chicken Curry 500 g +/-10 g 7 28

724 597 Chicken Tikka 230 g +/- 10 g 25 29 20-25 min at 60°C 4-5 min

724 805 Tagine Chicken 190 g +/- 15 g 30 29 15 min at 60°C 4-5 min

724 802 Peruvian style Half Chicken 375 g +/- 12 g 12 29 20-25 min at 60°C 4-5 min 10-15 min

SLICED MEAT

728 657 Sliced Beef approx. 800 g 5 Kg 17

728 994 Sliced Persille 400 g +/-20 g 18 17

727 979 Sliced Turkey Breast 1–1,5 Kg approx. 5 Kg 19

729 141 Sliced Chicken Breast approx. 165 g30

(Variable Weight)19

727 910 Sliced Peruvian Turkey Breast 1–1,5 Kg approx. 5 Kg 19

729 142 Sliced Tandoori Chicken Breast approx. 165 g 30 19

721 746 Sliced Barbary Duck Breast 370 g +/- 20 g 16 17

*Cold Utilisation. Thraw betwen 24h and 36h in positive cold.

Product List

4140 41SPRING - SUMMER 201840 SPRING - SUMMER 2018

COLLECTION AUTOMNE-HIVER 2018

PRODUCT FROZEN PRODUCT REHEATING

Ref. Product Weight Packaging PageWater Bath Steam Oven

Micro-waves 700W

Oven

180° C

BURGER / SNACKING

721 933 Premium Whole Burger 270 g +/- 10 g 24 15 1 min 30

721 735 French Charolais Beef Patty 145 g +/- 5 g 44 15 1 min 30

721 913Chicken Burger

Skin on Boneless 120 g +/-20 g 40 15 1 min 30

721 912 Veggie Burger 120 g +/-10 g 44 15 1 min 30

GOURMET OFFER

726 465 Steel Cut Oatmeal 255 g +/- 15 g 44 13 20 min at 60°C 2 min

722 936 Coconut Oatmeal 500 g +/- 50 g 7 13 15 min at 80°C 2 à 4 min

722 615 Scrambled Eggs 1000 g +/- 50 g 10 13 25 min at 65°C 2 à 3 min20 min à 150°C

SIDES

722 942 Organic Spelt 1 kg +/- 50 g 4 32 20 min 3 min 30

722 946 Vegetable Quinoa 500 g +/- 20 g 7 32 20 min 3 min 30

721 943 Vegetarian Risotto 250 g +/- 20 g 20 32 20 min 2 min

722 621 Aubergines Confit 150 g +/- 15 g 15 26 20 min 2 min

726 465 Steel Cut Oatmeal 255 g +/- 15 g 44 32 20 min 2 min

726 408 Eggplant & Spinachs Lasagna 315 g +/- 20 g 18 26 3 min 15 - 20 min

721 927 Butternut Tajine 150 g +/- 10 g 25 3420 - 25 min

at 60°C1 min 30

729 144 Veggie Curry 300 g +/-20 g 20 288 - 15 min

at 70°C2 - 4 min

726 464 Vegetables Lasagna 315 g +/- 20 g 18 26 2 - 4 min 10 - 15 min

721 598 Vegetables Confit Ratatouille 130 g +/- 10 g 25 26 2 - 4 min

721 621 Creamy Polenta 100 g +/- 10 g 40 348 - 15 min

at 70°C2 - 4 min 10 - 15 min

721 623 Mashed Potatoes with Chives 120 g +/- 10 g 24 348 - 15 min

at 70°C2 - 4 min

721 696 Beluga Lentils Risotto 250 g +/- 25 g 25 338 - 15 min

at 70°C2 - 4 min

721 667 Grains and Cereals Duo 130 g +/- 15 g 25 338 - 15 min

at 70°C2 - 4 min

721 624 Rice Duo with Vegetables 130 g +/- 5 g 24 338 - 15 min

at 70°C2 - 4 min

721 699 Linguines 100 g +/- 10 g 18 348 - 15 min

at 70°C2 - 4 min

721 629 Duo of Carotts 135 g +/- 10 g 25 358 - 15 min

at 70°C2 - 4 min

The defrost product reheating informations are indicative purpose. Possible Combined Oven reheating for all new product, contact us to +33 2 32 25 06 06 (dial 1)

4342 43SPRING - SUMMER 201842 SPRING - SUMMER 2018

Cuisine Solutions1 Allée des Tilleuls 27400 Heudebouville02 32 25 06 06

For more informations :www.cuisinesolutions.fr www.cuisinesolutions.com

Cuisine Solutions, Ecoparc d’Heudebouville BP 703 - 27407 Louviers cedex France

SAS au capital de 3.126.000 euros - Siret 348 006 677 00036 RCS Evreux

Atmosphere picture are presentation suggestions Picture and texts are not contractual.Product in available stocks limits.

CUISINESOLUTIONS

SALES MANAGERJérôme Stenger [email protected] 06 19 01 13 82

KEY ACCOUNT MANAGERElodie Branthome [email protected] 07 60 78 90 42

CULINARY DIRECTOROlivier Bacquaert [email protected] 07 60 78 89 99

SALES ADMINISTRATIONS SERVICESandra Fourché [email protected] 02 32 25 06 06

HB

imp

ress

ion

s -

Lou

vie

rs -

02

32

40

00

91