Multi-portion ready-to-heat fresh meals

Valenciana paella dish 3kg COLLET PLATS CUISINÉS

Each portion corresponds to ±300g of rice in sauce, 1 piece of chicken, 1 shrimp, 4 mussels, 3 strips of squid, 2 slices of chorizo.

Chopped chicken in curry madras sauce pouch 2kg ESPRI RESTAURATION

Sliced chicken cooked in a sauce enhanced with coconut, seasoned with curry and ginger and flavored with a zest of lemon and coriander. Reheat in their packaging, 40 to 45 mins in a bain-marie in a pan of simmering water or 40 to 45 mins in a steam oven at around 85/90°C.

Chopped pork in caramel sauce pouch 2kg ESPRI RESTAURATION

This Caramelised Pork Mince is a ready-made dish made from minced pork cooked in a syrupy caramel sauce. The product is vacuum-packed in 2 kg bags. This Asian-inspired recipe offers a balance between the savoury flavour of pork and soy sauce and the sweetness of caramel. Culinary uses: Selected for you by Le Delas, this Caramelised Pork Mince is a ready-to-use dish, ideal for quick preparation in catering or commercial kitchens: ► Main course: Perfect served with white rice (basmati or jasmine) for a complete Asian-inspired meal. ► Filling: Can be used as a filling in hot sandwiches, wraps or baos. ► Yield: A 2 kg pouch makes 10 portions of 200 g (including 80 g of meat and 120 g of sauce). Usage and storage tips: ► Storage: Fresh product. Store between 0∘C and +4∘C. ► Preparation: Ready to reheat and serve. The syrupy sauce coats the meat nicely.

Mushrooms and parmesan risotto pouch 1.5kg ESPRI RESTAURATION

Carnoli rice cooked in a creamy sauce made from poultry stock, chopped shallots, pieces of button mushrooms. Seasoned and enhanced with a Parmesan note.

Lamb hock with thyme pouch ±2.6kg ESPRI RESTAURATION

This is the foreshank of the lamb. This bone-in piece is browned in the oven then cooked to perfection under vacuum in a thyme-flavoured jus.

Beef tongue in spicy sauce pouch 2.4kg ESPRI RESTAURATION

This dish consists of slices of beef tongue of about 50g cooked in a spicy white wine sauce acidified with gherkins and vinegar.

Cod fillet with shellfish flavour sauce tub 1.8kg LES CUISINÉS D'ARMOR

Portions of cod served with shelled prawns cooked in a creamy sauce with crème fraîche, white wine, tomato purée and a good taste of shellfish.

Salmon paupiettes pouch tub 1.44kg ESPRI RESTAURATION

Atlantic salmon paupiettes stuffed with a white fish mousseline enriched with asparagus, fresh cream, and herbs, served with a creamy butter-lemon sauce. Culinary uses: Easy reheating in bain-marie (35-40 min simmering) or steam oven (35-40 min at 85-90°C). Perfect for a refined dish, ready to serve. Storage and preparation advice: ► Store between 0 °C and +4 °C ► Consume promptly after opening ► Reheat in packaging as instructed

Beef bourguignon tub 1.8kg LES CUISINÉS D'ARMOR

Beef cooked in a beef stock, spices and red wine, accompanied by carrots and bacon.

Pike dumpling with Nantua sauce tub 1.8kg LES CUISINÉS D'ARMOR

These pike dumplings are a gastronomic specialty composed mainly of eggs, wheat flour and pike. They were delicately cooked with a Nantua sauce, made from crayfish and tomato purée. A recipe made without artificial flavors and colors, hydrogenated fats or flavor enhancers and reduced in preservatives and additives.

Cassoulet cooked in duck fat tray 1.8kg LES CUISINÉS D'ARMOR

A generous and authentic cassoulet: Toulouse sausage, duck sleeve and white beans simmered for a long time in duck fat. No artificial flavors, no colorings, no flavor enhancers, no hydrogenated fats. Reheat in a bain-marie for 20 to 25 minutes. You can also reheat it in the microwave 12 to 15 minutes after piercing the film.

Boeuf bourguignon pouch 2.4kg ESPRI RESTAURATION

The pieces of beef are marinated in red wine and herbs, roasted in the oven then simmered in a red wine-based sauce, garnished with bacon bits, button mushrooms, pearl onions, sliced carrots. This sauce is slightly blood related.

Chili con carne pouch 2.5kg ESPRI RESTAURATION

This hearty chili con carne combines beef, red beans, and spices for a flavorful dish, perfect for professional catering. Selected by Ledelas. Culinary uses: Ideal for Tex-Mex dishes, buffets, or friendly meals, this chili brings warmth and indulgence. Serve hot as a main or side dish. Storage and preparation advice: ► Store between 0 °C and +4 °C ► Consume promptly after opening ► Reheat before serving ► Stir well before use

Sauted Marengo veal tub 1.8kg LES CUISINÉS D'ARMOR

Veal meat cooked in olive oil and its tomato sauce.

Pork kidneys pouch 2.4kg ESPRI RESTAURATION

The pork kidneys are diced, blanched, then cooked in a brown sauce flavored with Madeira and garnished with button mushrooms.

Normandy chicken fillets pouch 1.85kg ESPRI RESTAURATION

These chicken aiguillettes are browned in the oven then cooked in a creamy white wine-based sauce, rich in mushrooms and flavored with Calvados.

Traditional veal blanquette tub 1.8kg LES CUISINÉS D'ARMOR

Blanquette of veal finely accompanied with mushroom, onions and carrots cream sauce.

Tajine of chicken. lemon. olives and peppers pouch 2.72kg ESPRI RESTAURATION

This tajine consists of pieces of chicken thigh marinated in a mixture of spices, browned in the oven then simmered in a sauce made with ginger, cinnamon, saffron spices and nutmeg. Everything is garnished with sliced onions, yellow and red peppers in strips, candied lemons in quarters and green olives.

Beef tongue in spicy sauce tub 1.8kg LES CUISINÉS D'ARMOR

Beef tongues with a spicy sauce and pickled gherkins.

Traditional veal blanquette pouch 2.16kg ESPRI RESTAURATION

This blanquette is made up of 30g pieces of veal cooked, poached in an aromatic broth then simmered in a creamy white sauce made from poultry stock and white wine, bound with egg yolk, seasoned with a drizzle of juice lemon and garnished with small mushrooms, baby onions and carrots.

Paëlla royale 6 parts dish 3kg COLLET PLATS CUISINÉS

Each portion contains approximately 250g of rice and sauce, 1 piece of hake, 1 piece of chicken, 1 prawn, 4 mussels, 3 slices of squid and 2 slices of chorizo. With 20 years of expertise in Brittany, Collet has created a fresh ready meal that respects the codes of the traditional recipe. Each 3kg tray serves 6 generous portions of ±500g, perfectly balanced between saffron rice and a generous garnish. For catering professionals, this paella offers impeccable consistency and considerable time savings, while guaranteeing the flavour of a dish "just like home".

2 salmons spinach lasagna aluminum tray 3kg TER BEKE

Artisanal lasagna composed of various layers of dough, a sauce rich in salmon, smoked salmon and spinach, and topped with grated fresh cheese.

Pike quenelles with saffron and white mâcon sauce pouch ±2.1kg ESPRI RESTAURATION

A refined, ready-to-serve dish, these pike quenelles are cooked in a sauce made from fish stock and cream, whipped up with butter and seasoned with saffron spices, then delicately drizzled with Mâcon Village white wine. They are easy to reheat in their packaging, in a steam oven for 30 to 35 minutes at 85/90°C, or in a bain-marie for 30 to 35 minutes.

Valencian Paëlla dish 12 parts 6kg COLLET PLATS CUISINÉS

Each portion corresponds to ± 300g of rice in sauce, 1 piece of chicken, 1 shrimp, 4 mussels, 3 slices of squid, 2 slices of chorizo.

Tripoux 16 portions 2.25kg JULHES

Tripoux d'Auvergne, known as the "Saint Flour recipe", consists of a stuffing containing veal tripe seasoned with garlic, onions, parsley and other spices, wrapped in lamb tripe. The whole thing is rolled up and tied with string. This mixture is simmered for over 6 hours in a delicate sauce made with white wine and tomato. Traditionally, tripoux is served with steamed potatoes. It can also be served with pulses: yellow lentils, yellow peas or truffade.

Rabbit chasseur tub 1.8kg LES CUISINÉS D'ARMOR

Colombo pork and vegetables tray 1.8kg LES CUISINÉS D'ARMOR

Sauteed pork with quartered potatoes and zucchini delicately simmered in a lightly spiced colombo spice blend sauce. This dish is emblematic of Caribbean cuisine. No artificial flavors, no colorings, no flavor enhancers, no hydrogenated fats. Reheat in a bain-marie for 20 to 25 minutes. You can also reheat it in a microwave 12 to 15 minutes after piercing the film.

Stuffed tomatoes x10 tub ±2.5kg VAL DE CÈRE

These stuffed tomatoes from Val de Cère are a convenient and tasty artisanal ready meal, ideal for professionals. Made from fresh tomatoes and a pork and beef filling, they are oven-baked for a delicious result. Available in trays of 10 portions weighing approximately 250g, these stuffed tomatoes are ready to reheat, allowing you to serve a high-quality dish quickly and control your costs. This product, selected by Le Delas, your wholesaler in Rungis, is guaranteed GMO-free and contains no ionised ingredients. Culinary uses: This traditional and tasty dish is an excellent option for your daily menus or buffets. ► Dish of the day: Serve these stuffed tomatoes with rice, potatoes or homemade mashed potatoes for a complete and comforting meal. ► Hot buffet: The individual portions are perfect for buffets, banquets or corporate meals. ► Seasonal menus: Their Mediterranean flavour is perfect for seasonal menus, from summer to autumn. Storage and preparation tips: This product should be stored in the refrigerator between 0°C and +4°C. To reheat, place in a conventional oven or microwave. It is recommended to consume quickly after opening.

Polpette all arrabbiata (turkey veal meatballs in tomato sauce) pouch 1.6kg ESPRI RESTAURATION

These quality meatballs (veal, turkey, breadcrumbs, cream) are shaped in the workshops of Espri Restauration, with a large-grain mince that gives them a chewy texture. The sauce is cooked, thick, with Italian flavors. Reheat in its packaging, 45 to 50 minutes in a bain-marie in a pan of simmering water or 45 to 50 minutes at around 85°C / 90°C in a steam oven.

Squid armorican-style tub 1.8kg LES CUISINÉS D'ARMOR

With its creamy, rich sauce typical of Breton recipes, this squid à l'armoricaine is an excellent choice for catering chefs looking for authenticity and consistency. Vacuum cooking, mastered by our artisans, ensures a melt-in-the-mouth texture for the seafood while preserving the rich flavour of the garnish. This ready-to-use solution allows you to add an essential regional speciality to your menus, guaranteeing controlled portion costs and consistent quality for your catering services.

Beef balls with the tomato tub 1.8kg LES CUISINÉS D'ARMOR

Chinese noodles with french chicken and vegetables tub 1kg LES CUISINÉS D'ARMOR

This Asian dish combines fried soft wheat noodles, roast chicken fillet from France, a variety of vegetables (carrots, fine peas, red peppers, bamboo strips, black mushrooms) and roasted peanuts. It is delicately seasoned with a light sauce made from soy sauce and spices. With no artificial flavourings, artificial colours, flavour enhancers or hydrogenated fats, it is easy to reheat: 20 to 25 minutes in a bain-marie or 12 to 15 minutes in the microwave after piercing the film.

Cock in wine mushrooms carotts tray 1.8kg LES CUISINÉS D'ARMOR

Pieces of chicken thigh delicately simmered and cooked in a red wine sauce, served with button mushrooms, carrots, pearl onions and bacon bits. No artificial flavors, artificial colors, flavor enhancers, or hydrogenated fats. Reheat in a bain-marie for 20 to 25 minutes or in the microwave, piercing the film for 12 to 15 minutes.

Reblochon tartiflette aluminum tray ±3.2kg VERRIÈRE TRAITEUR

Creamed potatoes cooked with smoked bacon and gratinated with 12.3% Reblochon cheese. Reheat in the microwave in a suitable dish for 3 to 4 minutes at 700W or in a traditional oven for 15 to 20 minutes at 160°C.

Paupiette of veal sauce mushrooms tomato pouch 2kg ESPRI RESTAURATION

Veal paupiette accompanied by a tomato sauce with mushrooms from Paris.

Scallops with gambas and vegetables in creamy sauce tub 1.8kg LES CUISINÉS D'ARMOR

Scallops poached in fresh cream, served with a julienne of fresh vegetables delivered daily (mushrooms, carrots, leeks, onions and shallots) and prawns. A qualitative and tasty composition reduced in white wine and creamed off the heat, ready to serve accompanied by a timbale of rice or quite simply fresh pasta.

Rabbit Paupiette small juice tied tomato and farigoulette pouch 1.6kg ESPRI RESTAURATION

Squid rings 400g MER & SAVEUR

A seafood caterer based in Aquitaine, Morue France Cuisine prepares hot and cold fish and shellfish dishes in its workshops. It creates fresh, authentic dishes that are rich in flavour, using raw materials from the sea in an artisanal spirit. The cod comes mainly from Ireland, the fresh potatoes from Aquitaine, and the dairy products from France. No fish pulp is used, only cod desalted in their workshops. Morue France Cuisine also offers a range of small ready-to-eat formats under the Mer & Saveur brand.

Duck parmentier tub 750g AUGUSTE

The shredded meat is cooked with an onion fondue and covered with a creamy homemade mash. Because real cooking is done with good natural products, without artifice. Remove the aluminum tray from the plastic packaging and reheat in the preheated oven, 15 to 20 minutes at 210°C (th.7).

Aubrac beef parmentier tub 750g AUGUSTE

Aubrac beef parmentier: authentic recipe! For the terroir, Aubrac breed beef was chosen for its quality and flavor. Because real cooking is done with good natural products, without artifice. The shredded meat is cooked in a fondue of onions and vegetables then covered with a creamy mashed potato.

Tikka chicken tub 1.8kg LES CUISINÉS D'ARMOR

Superior french ham with port sauce tub 1.8kg LES CUISINÉS D'ARMOR

These thick slices of superior cooked ham from France are simmered in a creamy brown sauce, delicately seasoned with red port. Prepared with carefully selected ingredients, including crème fraîche, onions and concentrated tomato purée, this traditional recipe delivers a rich, balanced flavour. Free from artificial flavourings, artificial colourings, flavour enhancers and hydrogenated fats, they are easy to reheat: 20 to 25 minutes in a bain-marie or 12 to 15 minutes in the microwave after piercing the film.

Salmon with butter sauce tub 1.8kg LES CUISINÉS D'ARMOR

6 deliciously lemony salmon steaks, cooked in a beurre blanc sauce.

Endive gratin with ham aluminum tray ±3.2kg VERRIÈRE TRAITEUR

Endives 47.2% with superior cooked ham from France 10.3% in a creamy sauce, gratinated with Emmental cheese. Reheat in the microwave in a suitable dish for 3 to 4 minutes at 700W or in a traditional oven for 15 to 20 minutes at 160°C.

Chicken fillet with porcini mushrooms tray 1.8kg LES CUISINÉS D'ARMOR

Fillet of roast cooked in 50% salting and its cream sauce with dried porcini mushrooms 4.1% and Porto. No artificial flavors, artificial colors, flavor enhancers, or hydrogenated fats. Reheat in a bain-marie for 20 to 25 minutes or in the microwave, after piercing the film for 12 to 15 minutes.

Limousin beef lasagna tray 900g AUGUSTE

Cannelloni with french beef tray 750g MAISON TINO

These beef cannelloni are cooked with fresh tomato sauce, simmered onions and a hint of basil. The pasta tubes are produced with fresh eggs and the stuffing is rich in beef. They are gratinated with Emmental cheese.

Rougail sausage with red beans tub 1.8kg LES CUISINÉS D'ARMOR

Sausage rougail is a spicy Creole speciality, made with smoked sausage cut into pieces, onions and red beans, cooked in a tomato, ginger, garlic and chilli paste. You can serve it with white rice. Heat in a bain-marie for 20 to 25 minutes. You can also heat it in the microwave for 12 to 15 minutes after piercing the film.

Tapas from the sea | Squid fritters, breaded prawns, cod acras + sauce 265g MER & SAVEUR

This assortment of tapas from the sea includes 6 crispy squid fritters, 4 golden breaded prawns and 6 soft cod acras, offering a delicious variety of marine flavours. To enjoy, simply heat the cod acras, squid fritters and breaded prawns in an ovenproof dish for 10 minutes at 210°C. Once hot and crispy, serve with the sweet and sour sauce. Perfect for sharing, this assortment goes wonderfully well with a glass of white wine or a craft beer.

French chicken butter chicken pouch 2.2kg ESPRI RESTAURATION

Le Delas brings you this trendy butter chicken made with seasoned French chicken, sautéed and served with a lightly spiced sauce combining tomato, fromage blanc, cream, onion and a delicious blend of spices (ginger puree, garlic, cumin, coriander, turmeric, hot chilli, cinnamon, cloves, white pepper, nutmeg, green aniseed). Reheat in its packaging for 45-50 mins in a bain-marie or steam oven at 85°C/90°C.

French poultry duck legs with orange sauce, 3.2 kg REFLETS DE NOS TERROIRS

These Orange Duck Legs, available from Le Delas, offer a refined interpretation of a staple of traditional cuisine. This carefully prepared dish allows professionals to offer an iconic recipe with the guarantee of consistent quality and optimised time management in the kitchen. Quality and Authenticity of Local Produce The rigorous selection of raw materials ensures a high-end taste signature: ► Poultry of French origin: The duck legs come from French suppliers, guaranteeing exemplary traceability and tasty meat. ► Gourmet Sauce: A balanced preparation based on orange juice and sliced onions, offering a delicate sweet and sour contrast and a coating texture. ► Careful finishing: The addition of orange slices adds an authentic visual touch and enhances the aromatic freshness of the dish. Performance and professional use This product has been designed to meet the yield requirements of institutional kitchens, banqueting services and traditional restaurants: ► Versatile Reheating: The product can be prepared in a bain-marie to preserve the tenderness of the meat, or in a traditional oven for a more pronounced finish. ► Operational Control: A "ready-to-serve" solution that significantly reduces preparation and slow cooking times, while ensuring perfect consistency with every serving. ► Safety and Storage: With a long shelf life upon receipt, this dish allows for flexible stock management without compromising on organoleptic quality. Serving Suggestions To enhance these duck legs, we recommend accompaniments that highlight the nobility of the product: ► Gourmet Pairings: Ideal with mashed potatoes with olive oil, roasted root vegetables or a traditional gratin dauphinois. ► Presentation: Generously coat the leg with its orange sauce and arrange the slice of fruit for an immediate "homemade" look.

Turkey blanquette 3.2kg REFLETS DE NOS TERROIRS

This Blanquette de Dinde is a ready-made dish that combines tender poultry with a delicately flavoured cream sauce. This classic recipe is designed to offer a quick serving solution while preserving the authenticity of a "simmered" dish. Quality Ingredients This dish highlights products rigorously selected for their origin and flavour: ► Poultry from France: The sautéed turkey, the main ingredient in the recipe, comes exclusively from French suppliers to ensure optimal meat quality. ► Tasty Cream Sauce: Made with light cream of French origin, the sauce is enriched with carrots, button mushrooms and onions for a full flavour profile. ► Balanced Recipe: Careful preparation guarantees a creamy texture and perfect texture of the turkey pieces after reheating. Advantages for Professionals Designed to facilitate kitchen management, this blanquette meets the needs for yield and consistency: ► Flexible Preparation: This catering product can be easily reheated in a bain-marie or traditional oven, allowing for great flexibility when serving. ► Operational time savings: A ready-to-serve solution that eliminates trimming and long cooking times, ideal for catering or daily specials in brasseries. ► Consistent quality: The assurance of an identical dish every time, facilitating stock management and customer satisfaction.

Stuffed cabbage in tomato sauce 3.2kg REFLETS DE NOS TERROIRS

These Choux Farcis, available at Le Delas, offer a complete meal solution combining vegetables and meat in a tasty sauce. This 3.2 kg format, pre-portioned for 10 guests, guarantees smooth management and neat presentation on the plate. Recipe and Flavours This dish focuses on a balanced composition to recreate the flavours of "home cooking": ► Gourmet Stuffing: Blanched cabbage leaves envelop a stuffing made from beef and turkey, enhanced with rice and small vegetables (carrots, courgettes) for a melt-in-the-mouth texture. ► Tomato Sauce: A creamy sauce made with crushed tomatoes, white wine and olive oil, seasoned with a hint of coriander and condiments. ► Nutritional Balance: A complete and satisfying dish with controlled calorie content, ideal for catering establishments. Professional Advantages Designed to optimise service, this product meets chefs' need for speed: ► Practical Format: The 10-portion tray packaging allows for precise calculation of the weight per portion and total control of your stocks. ► Easy to Reheat: Compatible with reheating in a bain-marie or traditional oven, adapting to all kitchen configurations. ► Consistent Service: Ensures consistent quality and identical appearance with every serving, without the constraints of manually preparing stuffed cabbage.

Basque chicken 3.2kg REFLETS DE NOS TERROIRS

This Poulet Basquaise, available at Le Delas, is a generous ready-made dish that showcases regional culinary traditions. Prepared with choice cuts and a rich vegetable sauce, it offers a quick serving solution without compromising on taste. Quality and Composition This recipe favours ingredients selected for their texture and aromatic profile: ► Selected Cuts: The use of chicken thighs guarantees tender and juicy meat, perfectly suited to slow cooking and reheating. ► Mediterranean Sauce: A flavourful preparation made with crushed tomatoes, red peppers and onions, enhanced with white wine and a dash of olive oil. ► Balanced flavours: A colourful and fragrant dish that brings an immediate touch of local flavour to your menu. Advantages for professionals This 3.2 kg format is designed to optimise your organisation and ensure smooth service: ► Time-saving solution: A complete "ready-to-serve" dish that frees up time in the kitchen while ensuring consistent quality. ► Flexible Preparation: The packaging allows for quick and easy reheating, whether in a bain-marie or a traditional oven. ► Optimised Management: Ideal for banquets, buffets or daily specials, this format makes it easy to control portions and manage your stock.

Garnished sauerkraut with Riesling French pork 1kg PIERRE SCHMIDT

Pierre Schmidt's Choucroute Garnie is a complete dish, emblematic of the Alsatian terroir. This generous recipe is based on high-quality Alsatian cabbage, cooked with 1% Riesling and goose fat, enhanced with juniper berries for an authentic flavour. This 1kg "Frais Emballé" tray offers a complete charcuterie assortment for two people (or one with a very large appetite), including: ► 2 Knacks d'Alsace (natural sheep casing) ► 2 smoked sausages (natural pork casing) ► 2 slices of smoked bacon ► 2 slices of Kassler (smoked pork fillet) ► Steamed potatoes Packaged in a protective atmosphere, this catering solution allows you to offer a classic regional dish that is ready to serve. Selected by Le Delas, this sauerkraut guarantees consistent quality and respect for the traditions of Weyersheim. Preparation and serving instructions: ► The product is already cooked and only needs to be reheated through: ► In the microwave: Remove the lid, place the sauerkraut on the garnish in the tray, cover with a plate and heat for 12 minutes. ► In a saucepan: You can also reheat the dish over low heat in a frying pan with a little white wine or stock. ► Child safety: For children under 4 years of age, cut the sausages lengthwise and then into small pieces to avoid any risk of choking. Store between 0°C and +4°C.

Salmon Parmentier 750g BAKI'O

An authentic and delicious recipe for a quick yet high-quality meal solution. Product description: BAKI'O's Salmon Parmentier is a premium ready-made dish that puts a modern spin on a classic of French cuisine. It consists of a generous base of Atlantic salmon (25%) delicately cooked with leeks and onions, topped with a creamy potato purée whipped with butter and cream. A touch of lemon zest adds a tangy, fresh note that perfectly balances the richness of the fish. Delas has selected this product for its consistent quality and short list of ingredients, meeting the expectations of professionals for their daily menus or takeaway offerings. Culinary uses, preparation and storage: This 750g pack is ideal for sharing with friends or for generous portions in restaurants: ► Quick and easy preparation: For the perfect texture, remove the plastic film and place the aluminium tray directly in a conventional oven for 20 minutes at 210°C (gas mark 7). This creates a lightly browned top whilst keeping the salmon moist. ► Serving suggestions: Serve this parmentier with a salad of baby leaf greens or a light herb vinaigrette for a complete and balanced meal. ► Professional format: Packaged in a 750g tray, this product simplifies stock management and reduces preparation time in the kitchen. ► Storage: A fresh product that must be stored between 0°C and +4°C. Once opened, consume within 24 hours to ensure optimal flavour and texture.

Prawn cannelloni 750g BAKI'O

The elegance of a reimagined seafood recipe for a refined catering offering. Product description: Bakio's Prawn Cannelloni boldly reinterprets a classic of Italian cuisine. This recipe stands out for its use of fresh, ‘homemade' pasta subtly coloured with turmeric, filled with a generous stuffing combining prawns and fresh (ricotta). To complete this culinary experience, the cannelloni are topped with a creamy lobster bisque sauce, enhanced with a dash of Cognac and Armagnac, then finished with a gratin of Emmental cheese. Delas has selected this dish for its rich flavour and velvety texture, offering professionals a ready-to-use solution of the highest gastronomic quality. Culinary uses, preparation and storage: This 750g pack is ideal for serving as a dish of the day or to enhance your deli display: ► Optimal preparation: Preheat your conventional oven to 210°C (gas mark 7). After removing the plastic packaging, place the aluminium tray directly in the oven for 20 minutes. This cooking method browns the cheese whilst preserving the creaminess of the lobster bisque. ► Accompaniment: For a perfect balance, serve these cannelloni with a sauté of fresh baby spinach leaves or a few green asparagus tips. ► Professional quality: A carefully crafted recipe, featuring lobster bisque and fresh pasta made in France, ensuring consistent taste and texture. ► Storage: Fresh product packaged in a modified atmosphere. Store between 0°C and +4°C. Once opened, the product must be consumed within 24 hours.

Tuna lasagne 850g BAKI'O

A hearty and balanced recipe, combining the freshness of homemade pasta with the rich flavour of a home-cooked filling. Product description: Bakio's tuna lasagne stands out for its artisanal production, using fresh pasta prepared directly in our workshops and never frozen. This recipe combines natural Listao tuna (12%) with tender courgettes (12%) and flavourful tomato pulp. The creamy texture is provided by a sauce made with cream and semi-skimmed milk, enhanced with a hint of nutmeg and oregano, all topped with Emmental cheese. Delas has selected this generous 850g pack for its ‘homemade' quality, ideal for a catering service or high-quality fast food. Culinary uses, preparation and storage: These lasagne sheets offer optimal flexibility for professional kitchens: ► Traditional reheating: To preserve the texture of the fresh pasta and achieve a golden brown top, place the aluminium tray directly in an oven preheated to 210°C for 20 minutes. ► Quick option: For immediate service, they can be reheated in a suitable dish in the microwave for 6 minutes at 800W. ► Accompaniment: Serve this dish with a rocket salad or a fresh tomato salad to add contrast and lightness. ► Professional format: Packaged in 850g trays under modified atmosphere, these lasagne sheets guarantee easy handling and excellent texture. ► Storage: Fresh product to be stored between 0°C and +4°C. Consume promptly after opening to maintain the product's full quality.