Pies and mini pies | Le Delas
Large and mini pies for appetizers and starters
This 450 g mini pâté en croûte by Maison Bolard offers a delicate and flavourful blend of French pork, Paris mushrooms and selected morels. The tender filling is wrapped in a crisp, golden pastry and slowly baked to retain both moisture and depth of flavour.
Ideal for 3 to 4 servings, it slices cleanly when cold. Ready to serve and crafted for elegance, this refined terrine has been carefully selected by Le Delas, your trusted Rungis-based supplier, for its quality consistency and ease of use in professional kitchens.
Culinary uses
Serve cold as a starter with salad greens, mild pickles or fruit chutney. Also perfect for buffet service or charcuterie boards. An elegant option for bistro menus, lunch platters or high-end catering.
Storage and handling
► Store between 0 °C and +4 °C
► Ready to serve
► Slice cold for clean cuts
► Consume promptly after opening
This festive pâté en croûte features a generous heart of duck foie gras, delicately wrapped in a tasty stuffing made from French pork. The whole thing is coated in a golden, melt-in-the-mouth pastry made with butter and lard, for a crispy texture and authentic taste. Its rounded shape and refined composition make it an exceptional product, ideal for starters at festive meals.
Culinary use: Ready to slice and serve cold, ideal for buffets, catering trays, display cases or individual portions in restaurants. Serve with fig chutney, onion confit or seasonal mesclun.
Storage: Store between 0 and +4°C and consume immediately after opening.
Le Delas festive selection: Product of French origin, made from French pork and selected duck foie gras. No GMOs, no ionisation.
Plain pâté is a classic for dinner aperitifs, country cocktails and picnics. This mini format makes it possible to make bite-sized slices and makes it easy to transport and handle. Authentic, it is prepared with a stuffing made up of turkey meat and pork throat, surrounded by 3/4 of a golden crust and "closed" with Brandy jelly.
This product is prepared from pork and turkey meat from France.
This pâté en croute presents beautiful marks of meat exclusively of French origin. Its wide slice is colored by the presence of pistachios. The jelly is made from homemade poultry broth giving it a unique taste. Its dough is crispy thanks to the presence of butter and lard.
Small in size, easy to slice and handle thanks to the golden crust that surrounds it 3/4, this mini pâté en croûte richelieu is ideal for aperitifs and cocktails.Refined and produced from French poultry, it presents a medallion of lean duck liver mousse and decorated with slivered almonds. Respecting the codes of the genre, the finish of this pie is made of Madeira jelly.
This product is made from turkey meat from France and rabbit meat from the European Union.
Between 2 layers of salmon stuffing, this pâté en croute unveils a fish mousseline with vegetables which creates a nice visual effect of contrast, brings an alternation of textures and freshness in the mouth. This salmon pâté stuffed with fish and vegetable mousseline holds together well and can therefore be served without risk on a cold buffet. It can also be served sliced as a starter, accompanied by a salad or pan-fried peppers for example.
This creation showcases tuna with a smooth, flavoursome stuffing, delicately spiced with garlic, shallots and chives, while a touch of lemon highlights its freshness. At its heart, a medallion of vegetables (carrot, courgette, pepper, snow pea and fennel) provides structure, brightness and aromatic diversity. The diced tomato garnish adds a touch of visual elegance. The pure butter pastry coating, both crispy and tasty, ensures a perfect hold and refined tasting.
This product is made from pork and turkey meat from France.
This pâté en croute consists of a pâté made from French pork marinated in white wine and Macardan. Decorated with crunchy pistachios and black mushrooms, this pâté offers flavors and colors. At its heart, a round medallion of chicken liver mousse, made from carefully selected French livers. To complete the experience, the jelly, prepared from homemade poultry broth, gives each bite a unique taste note. Presented in a large mold and with a lard paste, our pâté embodies French authenticity and indulgence.
This pâté en croûte blends rich venison with tangy green apple and crunchy hazelnuts, wrapped in a crisp, golden pastry. The result is a balanced filling with aromatic depth, fruit brightness and textural contrast.
Prepared with respect for classic charcuterie craftsmanship, this half-format (approx. 2.3 kg) is ideal for clean slicing at buffets or plated starters. Carefully selected by Le Delas, your Rungis-based wholesaler, it offers an elegant take on game with a gourmet twist.
Culinary uses
Serve cold as a starter or at room temperature on a buffet. Pairs well with bitter greens, red wine jelly or shallot compote. Can be sliced finely for autumn charcuterie boards or cocktail platters.
Storage and handling
► Store between 0 °C and +4 °C
► Slice cold as needed
► Consume promptly after opening
► Serve chilled or at room temperature – do not reheat
This veal pâté en croûte stands out for its refined taste. Made with French veal, pork and chicken, it combines a generous filling, flavoured with Madeira and brandy, with a golden, crispy crust made with butter and lard. Finely chopped pistachios add texture and a subtle aromatic note. The jelly, made from homemade chicken stock, enhances the product's moistness and rich flavour. It can be served as a starter, accompanied by a green salad, condiments or onion chutney. This pâté en croûte, carefully selected by Le Delas, your wholesaler in Rungis, combines the traditional charcuterie expertise of Maison Bolard with consistent artisanal quality, ideal for buffets, receptions or sales by the slice.
This product is prepared from chicken meat from France.
This venison and cranberry pâté en croûte reveals all the charcuterie expertise of Maison Bolard. Crafted using traditional methods, it combines the finesse of venison game with the delicate acidity of cranberries, creating a perfect balance between wild character and fruity sweetness. The golden shortcrust pastry generously wraps a fine and flavorful stuffing, punctuated with cranberry pieces that bring a refreshing tart note.
Selected for you by Le Delas Rungis, this pâté en croûte comes in half format (±2.3kg), ideal for restaurant services and professional charcuterie platters.
Culinary uses:
Perfect for fine charcuterie platters, buffets and gourmet starters. Best enjoyed sliced in individual portions, accompanied by pickles, gherkins or onion confit. Excellent on grilled toasts for dinner aperitifs. Integrates perfectly into brasserie menus, terroir cards and tasting platters. Ideal for catering services and festive events.
Storage and preparation advice:
► Store in refrigerator between 0°C and 4°C
► Remove 30 minutes before service to reveal all aromas
► Slice with a sharp knife in 1 to 2 cm portions
► Once opened, protect cut surfaces with food film
► Serve at room temperature for optimal tasting
This generous pâté en croûte combines a rustic wild boar stuffing with tender porcini mushrooms that enrich the flavour and texture. Encased in a fine, golden and crispy pastry, the filling is slow-cooked to retain juiciness and aromatic depth.
Crafted in the purest French charcuterie tradition, this half-format (approx. 2.3 kg) is ideal for slicing in professional settings, from buffet displays to gourmet platings. Carefully selected by Le Delas, your Rungis-based wholesaler, it showcases authentic craftsmanship with a touch of elegance.
Culinary uses
Serve chilled or at room temperature as a starter or main course, paired with salad greens, onion chutney or fig confit. Also suitable for cocktail platters or charcuterie boards.
Storage and handling
► Store between 0 °C and +4 °C
► Slice as needed
► Consume promptly after opening
► Serve chilled or slightly tempered
This product is prepared from turkey meat and chicken liver from France.
The round shape of this pie is not its only originality. Its stuffing, embellished with marinated currants and pistachios, presents real pieces of meat. Composed of 25% quail meat, this stuffing also contains turkey and pork.
Requiring no other handling than slicing, this quail pâté with currants can be served very quickly, for a lunch menu or a banquet in particular.
This mini pâté en croûte features a tender filling made from French chicken and wholegrain mustard, baked in a golden, flaky crust. Slow-cooked for optimal structure and flavour, it offers a traditional yet refined taste.
Its 450 g format is ready to serve, ideal for individual portions or cold service. Selected by Le Delas, your Rungis-based wholesaler, for its balance of convenience and artisanal quality.
Culinary uses
Perfect as a starter or bistro-style main, served with greens, pickles or chutney. Also suitable for cold buffets, charcuterie boards or gourmet meal boxes.
Storage and handling
► Keep refrigerated between 0 °C and +4 °C
► Ready to slice and serve
► Serve chilled or at room temperature
► Consume within 48 h after opening
This mini pâté en croûte features a filling of French pork and selected ham, enhanced with whole pistachios for added crunch and freshness. Baked in a golden, flaky pastry and slow-cooked for perfect texture and presentation.
Its 450 g format is ready to slice and serve, ideal for cold service, catering or traditional charcuterie. Carefully chosen by Le Delas, your wholesaler in Rungis, to ensure quality and artisanal precision.
Culinary uses
Serve as a cold starter, in composed plates or buffets. Also suited for deli counters, bistro boards or gourmet lunch boxes. Pairs well with pickled vegetables or lightly dressed greens.
Storage and handling
► Keep refrigerated between 0 °C and +4 °C
► Ready to serve – slice as needed
► Consume within 48 h after opening
► Best enjoyed at room temperature
This product is prepared from pork, guinea fowl and turkey meat from France.