Frozen savory bites, canapés, shuttles... | Le Delas
Frozen savory bites, canapés, shuttles, mini burgers...
This rich and buttery “Premium” burger bun is similar to brioche in taste and aroma, with a light and spongy texture. Its beautiful golden colour is decorated with sesame seeds.
This product is ready to eat once defrosted, which takes around 20 minutes at room temperature.
This rich and buttery “Premium” burger bun is similar to brioche in taste and aroma, with a light and spongy texture. Its striking colour is achieved using vegetable carbon, which has excellent detox properties. The bun is decorated with sesame seeds.
This product is ready to eat once defrosted, which takes around 20 minutes at room temperature.
A selection of 6 modern, generous and natural recipes for your catering buffets, which is composed as follows: Caesar-style club, bresaola hazelnut cake, thyme-lemon cream, mint and coriander cake, pea hummus, cumin financier, carrot cream , poppy seed and sesame shortbread with citrus and smoked salmon cream, pepper financier, eggplant caviar, mozzarella. Thaw for 3 hours at +4°C.
5 varieties in 4 colourful mini bowls: chicken curry with coconut grapes, mango and prawn compote, Thai duck broth, salmon tartar with Thai curry green paste, red Thai cod with tomato and courgette tartar. Defrost in a cool place for 4 to 5 hours without protective film.
8 original recipes made with noble ingredients on a platter : smoked salmon, smoked sardine, pineapple goat cheese, mandarin smoked duck breast, scallops, smoked breast duck mousse, kiwi corn shrimp, block of raspberry duck foie gras. Defrost 8 hours at +4°C without the protective film.
On 4 different types of bread (black, Provençal, Viennese and country bread), this assortment mixes 4 land recipes and 4 sea recipes: goat cheese crumble, orange confit duck mousse, tandoori chicken, sun vegetables, sheep cheese, smoked salmon lemon mousseline, shrimp guacamole, tuna, Espelette pepper, rouille surimi. Defrost 8 hours at +4°C without the protective film.
Chocolate brown macaroons with a 65% cocoa dark chocolate and tonka bean ganache offer a balanced and sophisticated marriage between the richness and intensity of the chocolate and the delicate, spicy notes of the tonka bean. To enhance this perfect match, you can accompany the chocolate macaroons with a smooth, full-bodied red wine, black coffee, spiced tea (chai) or a scoop of vanilla/crème brûlée ice cream,with farmhouse faisselle and raspberry coulis... These combinations will bring out the full flavour of the macaroon for the ultimate taste experience.
Japanese ravioli with vegetables (33%) and chicken. Frozen product to be cooked without prior defrosting. In a pan, heat a tablespoon of oil in your pan. Add the frozen product and cook for 2 minutes. Then pour 4 tablespoons of water (about 60 ml) into the pan. Cover and boil for 2 minutes. Remove the lid and boil again for 1 minute until the water evaporates. In the fryer, fry at 170/180°C for about 2 and a half minutes. In the saucepan, boil for 3 and a half minutes over low heat. Steam, cook at 100°C for about 5 minutes.
Japanese ravioli stuffed with 5 vegetables (53.8%) and colored with spinach. Frozen product to be cooked without prior defrosting. In a pan, heat a tablespoon of oil in your pan. Add the frozen product and cook for 2 minutes. Then pour 4 tablespoons of water (about 60 ml) into the pan. Cover and boil for 2 minutes. Remove the lid and boil again for 1 minute until the water evaporates. In the fryer, fry at 170/180°C for about 2 and a half minutes. In the saucepan, boil for 3 and a half minutes over low heat. Steam, cook at 100°C for about 5 minutes.
4 varieties: fresh cheese and peppermint, tuna and red pepper, 2 salmon and chicken with Caesar sauce. To thaw for 3 hours in a cold room.
4 varieties in 6 pieces: salted butter caramel chocolate, raspberry pistachio, pineapple mango passion fruit, lemon meringue. Defrost in a cool place for 4 hours without protective film, then eat within 72 hours.
On a tray designed to go in the oven, 20 miniature cheeseburgers in a mini sesame briochette, with their slices of cheddar, onion and pickle. To be reheated in a microwave for 2 mins at 750W or 1 min 30 at 900W without defrosting.
4 recipes: oriental with chicken and peppers, mimosa egg and tuna, forest with chicken and mushrooms, goat cheese and pesto. Thaw for 3 hours in a cold room.
Assortment of 58 canapes in 9 varieties as follows: 6 blocks of duck foie gras and chocolate, 6 smoked halibut and chive fillets, 6 smoked sardines and green chickpeas, 7 smoked cooked duck fillets and parmesan, 6 maroilles and mushrooms, 7 candied tomato and goat cheese, 7 tajine-style vegetables, 7 goat cheese and pear, 6 tomato and shrimp tapas.
A round presentation for 5 tasty recipes: cod fillet and aioli, duck fillet and tomato, zucchini and ricotta, carrot chicken and bean, tomato and parsley marinade. Remove the protective film and defrost 8h à +2°C.
This platter offers an assortment of 4 varieties of seafood on a blini base: Thai coconut shrimp curry, scallops, truffled leeks, glasswort, cod and chives. Leave the blinis to thaw without the protective film at 0/+4°C for 4 hours.
Mini-bagels in the spirit of the times available in 4 mini-bagel recipes: smoked salmon with fresh cheese and chives, pastrami with fresh parsley cheese, tomato and pesto goat cheese, roast chicken mustard with grape must.
This platter of appetizers delicately combines foie gras on a base of Breton Traou Mad biscuit with two fruits: Morello cherry raspberry sprinkled with pistachio, and mango sprinkled with Espelette pepper. Thaw for 4 hours at +4°C without the film.
20 assorted brioches: smoked salmon and fresh cheese with horseradish, block of foie gras and onion confit, smoked raw ham and natural cheese, fresh cheese with trout eggs. Thaw 4 hours in the fridge and bring to room temperature 1/2 hour before serving.
8 varieties: brioche macaron with foie gras, olive tomato goat cheese canapé, mini chicken club sandwich with 2 mustards, mini cabbage with camembert flavor and cider jelly, red pepper guacamole canapé, smoked salmon caroline, fromage frais canapé, trout eggs and chives, canapé parmesan and pastrami.
24 beef and cheddar brioche mini-burgers, to be reheated in the oven at 150°C on their tray for around 12 minutes.
Varied, colourful petits fours.
This verrine format combines elegance and originality. Ready to serve after 8 hours of defrosting, without further manipulation, they are available in 5 land and sea recipes: pineapple shrimp, tomato goat cheese, cucumber smoked salmon, duck fillet on vegetable brunoise and chicken apple curry.
Ready to reheat in their heat-resistant recycled honeycomb tray, these biscuit-crusted snails are very easy to reheat. A fine, crispy cookie, melt-in-your-mouth snails and authentic-flavored parsley butter for a refined, gourmet pleasure combining crunchy and melt-in-your-mouth flavors. You can offer them for a gourmet aperitif or a festive starter.
24 mini puffs garnished with a Burgundy snail and garlic and parsley butter, to be reheated in the traditional oven on their tray, at 150°C for around 12 minutes.
Recipes made exclusively with vegetables and cheeses (without animal rennet), with an elegant look and alluring flavors. 6 varieties: Burger coriander cream-yuzu pea greedy teriyaki sauce and sesame gilded, Financant tomato cream ricotta mozzarella ball and tomato marinated, Club sandwich with vegetables, spinach cake cream mascarpone soybean and pea gourmand, cake with onions mascarpone nuts and cranberries, Blini cream peppers and peppers grilled and pickled. Remove the plastic film and allow to thaw for 3 hours at 4 ° C. Product suitable for a vegetarian diet and without alcohol.
Assortment of 32 canapés in 7 varieties: 4 traou mad with duck foie gras block, 5 soft tomato and pepper with dry ham, 4 citrus mascarpone puffs, 5 focaccia with sun vegetables and pine nuts, 4 beetroot cream blinis with smoked salmon, 5 carrot cakes with mimosa egg and curry, 4 pesto canapés with edamame snow peas. Defrost for 4 hours in a cool place without protective film.
This platter is made up of 9 varieties, each with 6 pieces: salmon lingot and polenta, block of duck foie gras and mango chutney on a gingerbread crumble, vegetable club sandwich, cucumber and trout roe lemon cream blini, involtini black bread and pepper confit, marinated tomato and goat's cheese olive cake, Nordic crab bread, roquefort and pear cream gingerbread blini, plain apple and comté bread.
Tray of 41 mini tapas, consisting of 7 varieties: 4 mini basquaise piper casseroles, 7 tomato ham mini toasts, 6 mini mozzarella tomato and chicken brochettes, 7 mini chorizo and red pepper pearls, 6 mini brochettes au goat cheese, tomato and green olive, 7 mini toast with onion, 4 mini cassolettes with Catalan cream and chorizo. Defrost 4 to 5 hours at +4°C without the protective film.
Combining flavor and impeccable presentation, 6 varieties of sweet petits fours: sprinkled crumble puff creamy caramel and milk chocolate, cocoa biscuit crispy chocolate and fleur de sel creamy chocolate, crumble jelly raspberry vanilla mousse, coconut biscuit and blanc-mange strawberries jelly and butter cream, almond and coconut biscuit stewed mango and passion coconut cream, chocolate coated meringue gianduja mousse and chopped hazelnut. Defrost for 2 hours at +4°C without the protective film.
Butter puff pastry shells filled with Icelandic scallops in curry sauce. Preheat your oven to 200°C (Gas Mark 7). Remove the product from its packaging, place the pastry shells on an oven-safe dish, and bake for 6 to 8 minutes.
Butter puff pastry shells filled with Burgundy snails (Helix Pomatia) in garlic parsley butter. Preheat your oven to 200°C (Gas Mark 7). Remove the product from its packaging, place the pastry shells on an oven-safe dish, and bake for 6 to 8 minutes.
This tray is made up 12 petits-fours of each of the 4 varieties, simple and quick to use thanks to its tray suitable for baking: tomato croque mozza pesto, rosti spinach artichoke, mini butternut cake, gougères béchamel Comté. Without prior thawing, remove the plastic film and place in the oven for 14 minutes at 170°C.
Top-of-the-range platter of 9 original recipes with noble ingredients: goat and pepper cheesecake, crunchy block of duck foie gras on onion confit, pepper pearl couch, cabbage scallops with Thai green curry, black parmesan cookie and poppy, 5-berry pesto gourmet peas and edamame, mango club smoked salmon, cheese tears with garlic and fine herbs and cherry tomato, chicken curry and coconut cane. Defrost 4 to 5 hours at +4°C without the protective film.
4 varieties make up this assortment of mini wraps: smoked salmon and fresh cheese with cucumber, chorizo, tomato and basil, goat and dried apricot, raw ham and pesto. Thaw 4 hours in the refrigerator and put at room temperature 1/2 hours before serving.
These pink strawberry-basil macaroons feature a white chocolate ganache, enhanced with Mara des bois strawberries and fresh basil. This blend creates an exceptional, balanced flavour harmony. The freshness of the fresh basil dominates. The strawberries add a subtle, summery, gourmet note on the finish. These macaroons are the perfect accompaniment to a burrata with fresh basil and roasted pine nuts. To accompany these macaroons and bring out their aromas, here are some ideal suggestions: a dry rosé wine, a flute of champagne/crémant, a peach/apricot iced tea or a strawberry-basil ice cream. These pairings will enhance the gourmet flavours of the macaroon.
These foie gras macaroons are made from 30% foie gras blocks and enhanced by a foie gras mousse with port wine. They offer a rich and refined taste experience, combining sweet and savoury flavours. This bold, gourmet combination will appeal to lovers of exceptional dishes and contrasts. To accompany these macaroons, you can opt for a dry, fruity white wine (Sauvignon, Sancerre), a glass of port or Armagnac, or a citrus-flavoured black tea. These pairings will bring out the delicate, subtle flavours of the foie gras macaroon.
These mini salmon burgers are ready to heat up in a microwaveable tray: 20 mini buns filled with a speciality cheese with cooked salmon, béchamel sauce, white wine and comté cheese. Remove the protective film and heat in the microwave for 60 seconds at 750 W or 40 seconds at 900 W.
4 varieties of aperitif canapés: fromage frais prepared with mascarpone and fava beans on pesto cake, goat's cheese and cherry tomatoes on spinach bread, carrot and mustard club sandwich, fromage frais with peppers and ewe's cheese on pretzel toast. Bring to room temperature ½ hour before use.
10 domes on a traou mad shortbread of each of the 4 varieties: lemon, raspberry, exotic fruit, green apple. Defrost for 4 to 5 hours in a cool place without protective film.
6 choux filled with a surprising crunchy cream of each of the 4 varieties: pistachio-raspberry, gianduja banana caramel salted butter, exotic passion, caramel salted butter dark chocolate. Defrost for 3 hours in a cool place without protective film.