Fresh ready meals to be portioned | Le Delas Rungis
Multi-portion ready-to-heat fresh meals
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.
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.
Sliced pork meat (40%), cooked in a syrupy sauce with a hint of ginger and served with sliced bamboo shoots. Reheat in their packaging for 40 to 45 minutes, in a bain-marie in a pan of simmering water or in a steam oven at around 85/90°C.
Carnoli rice cooked in a creamy sauce made from poultry stock, chopped shallots, pieces of button mushrooms. Seasoned and enhanced with a Parmesan note.
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.
This dish consists of slices of beef tongue of about 50g cooked in a spicy white wine sauce acidified with gherkins and vinegar.
Atlantic salmon paupiettes stuffed with a white fish mousseline enriched with asparagus, fresh cream and fine herbs accompanied by a creamy lemon butter sauce. Reheat in the package in a bain-marie for 35-40 min in simmering water or in a steam oven for 35-40 min at 85-90°C.
Beef cooked in a beef stock, spices and red wine, accompanied by carrots and bacon.
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.
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.
This dish from Mexico is made from red beans and minced beef cooked with onions and herbs in a slightly spicy tomato sauce flavored with cumin.
Veal meat cooked in olive oil and its tomato sauce.
Roast duck leg, simmered in a chicken and duck stock finely enhanced with orange nectar.
The pork kidneys are diced, blanched, then cooked in a brown sauce flavored with Madeira and garnished with button mushrooms.
These chicken aiguillettes are browned in the oven then cooked in a creamy white wine-based sauce, rich in mushrooms and flavored with Calvados.
Blanquette of veal finely accompanied with mushroom, onions and carrots cream sauce.
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 tongues with a spicy sauce and pickled gherkins.
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.
Each portion corresponds to ±250g of rice and its sauce, 1 piece of hake, 1 piece of chicken, 1 shrimp, 4 mussels, 3 strips of squid, 2 slices of chorizo.
These pieces of roast chicken fillet are accompanied by slivers of roasted peanuts, strips of red peppers and crunchy bamboo strips, delicately cooked in a sauce with Asian notes of soy sauce and spices. A recipe made without artificial flavors and colors, hydrogenated fats or flavor enhancers and reduced in preservatives and additives.
Artisanal lasagna composed of various layers of dough, a sauce rich in salmon and spinach, and topped with grated fresh cheese.
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.
Le Tripoux d'Auvergne, dit la " recette de Saint Flour " est composé d'une farce contenant de la panse de veau assaisonnée d'ail, d'oignons, de persil et autres épices et d'une enveloppe en pansette d'agneau. Le tout est roulé et ficelé. Cette préparation mijote pendant plus de 6h dans une sauce fine travaillée au vin blanc et à la tomate. Traditionnellement, le tripoux est accompagné de pommes de terre cuites à la vapeur. Il peut également être servi avec des légumes secs : lentilles blondes, pois blonds ou encore de la truffade.
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.
This is an authentic local dish, with tasty IGP Montbéliard sausages cooked with green lentils. A recipe developed without artificial flavourings and colourings, hydrogenated fats or flavour enhancers, and reduced in preservatives and additives.
This parmesan risotto offers a creamy texture, good grain retention and quality ingredients including Parmesan AOP and semi-dried tomatoes in a creamy sauce made with garlic and basil. Reheat in the packaging for 30 to 35 minutes in a bain-marie in a pan of simmering water or in a steam oven at around 85°C / 90°C.
These pieces of Limousin veal are simmered in a smooth cream-based sauce with a garnish of button mushrooms, chanterelle mushrooms, carrots and baby onions. Reheating in the packaging: either in a bain-marie: 30 to 35 min in a pan of simmering water or in a steam oven: 30 to 35 min at around 85°C/90°C.
Potatoes, onion, goats cheese, bacon and crème fraîche
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.
Long simmered pork cheek in a crushed tomato garnished with onions, garlic, white wine and black olives. Long cooking gives tenderness and softness to the meat. 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.
Veal paupiette accompanied by a tomato sauce with mushrooms from Paris.
This bone-in piece of lamb is browned in the oven then simmered for a long time in a juice flavored with rosemary and garnished with tender garlic cloves.
Reheat in its 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 85°C/90°C.
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.
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: 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.
Pieces of chicken thighs browned in the oven and assembled in a basquaise sauce rich in sliced onions, strips of green and red peppers, crushed tomatoes, garnished with garlic and diced zucchini. Reheat in its packaging, 50 to 55 mins in a bain-marie in a pan of simmering water, 50 to 55 mins at around 85-90°C in a steam oven.
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.
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.
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.
These minced beef are accompanied by onions and red peppers, cooked in a sauce with subtle hints of spices, made from soy sauce and rice vinegar. A recipe made without artificial flavors and colors, hydrogenated fats or flavor enhancers and reduced in preservatives and additives.
This tagine of lamb stir-fry is slowly cooked in a spicy oriental gravy, accompanied by courgettes, carrots, chickpeas, brown sultanas and onions. Traditional spices such as cumin, coriander, ginger, and sweet and hot chillies work perfectly with the lamb. The vegetables add texture and essential nutrients, while the brown sultanas add a touch of sweetness. This is a hearty and tasty dish, ideal for spicy food lovers and gourmets looking for new flavours. It has been developed without flavours, artificial colours, flavour enhancers or hydrogenated fats.
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.