Local cooked dishes, blanquette, cassoulet, bourguignon...

Castelnaudary cassoulet 5/1 AUDARY

Approved by the Grande Confrérie du Cassoulet de Castelnaudary.

Tripoux from Auvergne jar 380g JULHES

The Tripoux of Auvergne, known as the "recipe of Saint Flour", consists of a stuffing containing veal belly flavored with garlic, onions, parsley and other spices and a lamb, all rolled and tied up. This preparation simmer for more than 6 hours in a fine sauce worked with white wine and tomato. Traditionally, the tripoux is accompanied by potatoes steamed. It can also be served with dry vegetables: blond lentils, blond peas or trufade.

Manous de la Lozère Tripoux jar 4x420g JULHES

The "Manous" is the tripoux of the Lozère region. It is only composed of lamb bellies, chopped stuffing, to which are added pieces of pork ham and some carrots, seasoned with salt, pepper and herbs, wrapped and tied by a string. The sauce is accompanied by a leg of lamb, fried onions and carrots.

Tripoux jar 760g JULHES

Special Brasserie cooked sauerkraut 5/1 CHARLES CHRIST

Cooked with lard, white wine and small bacon bits, this sauerkraut is easy to prepare. It allows chefs to create their own recipes, from the most classic to the most original.

Small tripoux from Auvergne x4 jar 400g JULHES

The tripoux of Auvergne, known as the "recipe of Saint-Flour", consists of a stuffing containing veal belly flavored with garlic, onions, parsley and other spices and a lamb, all rolled and tied up. This preparation simmer for more than 6 hours in a fine sauce worked with white wine and tomato. Traditionally, the tripoux is accompanied by potatoes steamed. It can also be served with dry vegetables: blond lentils, blond peas or trufade.

Cassoulet with duck confit tin 1/2 AUDARY

This traditional cassoulet containing bullion beans, real Toulouse sausages and candied duck sleeves is a quality and very practical dish. All you have to do is reheat it, in a bain-marie, in a saucepan or in a microwave oven, before serving it. Packaged in an individual box, it can be resold as is. It also makes it possible to offer an authentic à la carte cassoulet, without waste of material or time.

Pied et paquet (tripe and trotter) jar 500g JULHES

Tripoux x6 jar 560g JULHES

Cooked sauerkraut with bacon Label Rouge 5/1 ANDRÉ LAURENT

Small tripoux from Auvergne x6 jar 600g JULHES

Cooked sauerkraut with bacon Label Rouge 4/4 ANDRÉ LAURENT

Made from carefully selected cabbage, this garnish of saurkraut is cooked with champagne, bacon bits, onions and goose fat. Requiring only one reheating operation, it is an ideal accompaniment to poultry, game or even white fish. It is also very suitable for festive dishes such as stuffed geese, turkeys or capons.

Cooked sauerkraut Label Rouge special cabbage heart 4/4 ANDRÉ LAURENT

As soon as it leaves the fermentation tank, the sauerkraut is washed, blanched and boxed by hand with all the ingredients that have previously been browned in the melted fat and which go into the composition of the final product. The product is then sterilized in an autoclave before being cooled. Product processed and packaged in France.

Cooked sauerkraut Label Rouge 5/1 ANDRÉ LAURENT

Intended for garnished sauerkraut, this garnish also goes well with poultry, roast pork or fish, such as salmon, monkfish or even haddock. The use of champagne in its preparation gives it a characteristic, soft and delicate flavor.

Cooked sauerkraut Label Rouge 4/4 ANDRÉ LAURENT

Normandy beef Bourguignon potatoes verrine 375g LA CHAISERONNE

The beef is Normande or meat breed beef raised in Normandy, slaughtered and cut in the South of the Channels (50). The vegetables used are fresh vegetables exclusively from Normandy (Manche and Calvados) during the production season, i.e. from September 1 to May 31: during the break period, they come from the "Val de Loire and Brittany", France and Europe. Preparation advice: open by pulling the rubber, leave the lid on the jar, put the jar to heat in a microwave (3 minutes) or in a bain-marie and let stand (1 minute).

Normandy beef parmentier verrine 375g LA CHAISERONNE

The beef is Normande or meat breed beef raised in Normandy, slaughtered and cut in the South of the Channels (50). The cream is made by the Isigny-Sainte-Mère Cooperative in Isigny-sur-Mer (14). The vegetables used are fresh vegetables exclusively from Normandy (Manche and Calvados) during the production season, i.e. from September 1 to May 31: during the break period, they come from the "Val-de- Loire and Brittany", France and Europe. Preparation advice: open by pulling the rubber, leave the lid on the jar, put the jar to heat in a microwave (3 minutes) or in a bain-marie and let stand (1 minute).

Normandy beef chili con carne verrine 375g LA CHAISERONNE

The beef is Normande or meat breed beef raised in Normandy, slaughtered and cut in the South of the Channels (50). The beef is approved "Saveurs de Normandie". Preparation advice: open by pulling the rubber, leave the lid on the jar, put the jar to heat in a microwave (3 minutes) or in a bain-marie and let stand (1 minute).

Blanquette of Normandy veal with rice and cream of Isigny PDO verrine 375g LA CHAISERONNE

The veal used for this veal blanquette is of Norman origin and the cream is produced by the dairy of Isigny sur Mer in Normandy with milk from Normandy. The vegetables used are fresh vegetables exclusively from Normandy (Manche and Calvados) during the production season, it is i.e. from September 1 to May 31: during the break period, they come from the “Loire Valley and Brittany” region, France and Europe. Preparation advice: Open by pulling the rubber, leave the lid on the jar, put the jar to heat in a microwave (3 minutes) or in a bain-marie and let stand (1 minute).

Normandy pork cassoulet verrine 375g LA CHAISERONNE

This cassoulet is made of pork raised "Sud Manch" with barley flour, 50% of which is semi-free-range and processed in Normandy, and ingot white beans from sustainable agriculture and come from Eure-et-Loir (28). Preparation advice: open by pulling the rubber, leave the lid on the jar, put the jar to heat in a microwave (3 minutes) or in a bain-marie and let stand (1 minute).

Normandy pork simmer with rice and curry verrine 375g LA CHAISERONNE

This pork stew with brown rice and curry is made from “Sud Manche” lean pork with barley flour, 50% of which is semi-free-range and processed in Normandy. The cream is produced by the dairy of Isigny sur Mer in Normandy with milk from Normandy. Preparation advice: open by pulling the rubber, leave the lid on the jar, put the jar to heat in a microwave (3 minutes) or in a bain-marie and let stand (1 minute).

Pot-au-feu of the sea verrine 375g LA CHAISERONNE

This seafood stew is made with Cod (origin France), fresh vegetables exclusively from Normandy (Manche and Calvados), and Isigny cream produced by the Isigny-sur-Mer dairy in Normandy with milk from Normandy. Preparation advice: open by pulling the rubber, leave the lid on the jar, put the jar to heat in a microwave (3 minutes) or in a bain-marie and let stand (1 minute).

Vegetarian lasagna verrine 375g LA CHAISERONNE

This vegetarian lasagna is made with fresh vegetables exclusively from Normandy (Manche and Calvados). It is made with ratatouille, onions, tomato paste, carrots and peppers. Preparation advice: open by pulling the rubber, leave the lid on the jar, put the jar to heat in a microwave (3 minutes) or in a bain-marie and let stand (1 minute).

Salt cod brandade verrine 250g GROIX & NATURE

This brandade from the Île de Groix is a traditional recipe made with potatoes, cod (24%) and to add character, haddock (4%). Brown in the oven, directly in their jar, 15 min at 180°C.

Cooked tuna with white beans and ratatouille verrine 250g GROIX & NATURE

Rich in white albacore tuna (33%), emblematic fish of Groix, this recipe is cooked with white beans and accompanied by a fresh ratatouille made on the island of Groix. Heat in the oven directly in its jar, 15min at 180°C.

Sauted Normand pork with chorizo verrine 375g LA CHAISERONNE

This chorizo pork stir-fry is an original creation from La Chaiseronne, combining tender pork from Normandy with the characteristic spiciness of chorizo. This elegant verrine offers hoteliers a flavourful main course option, ideal for boosting a quick bistronomic room service offering or a takeaway menu. Made without colourings or preservatives and sterilised for storage at room temperature, this dish allows for simplified and efficient stock management. Its ultra-fast preparation time (3 minutes in the microwave or bain-marie) guarantees smooth service while ensuring consistent quality, typical of the artisanal expertise of this Normandy-based company.

Moussaka jar 375g LA CHAISERONNE

This beef moussaka, prepared with Normandy beef, a favourite at La Chaiseronne, revisits a Mediterranean classic with the excellence of Normandy's terroir. This dish, cooked in an elegant glass jar, is a gourmet and stable offering, ideal for hoteliers and caterers looking for high-end "ready-to-serve" solutions. Guaranteed free of colourings and preservatives and with a long shelf life at room temperature, this product combines operational efficiency (3 minutes in the microwave) with the promise of consistent quality for your customers, whether in fast food, room service or bistro offerings.

Normand beef stew Provencal style jar 375g LA CHAISERONNE

This Normandy beef stew Provençal style combines the quality of Normandy beef with the sunny flavours of the South, offering hoteliers and food retailers a generous and well-structured recipe. Packaged in 375g jars, this speciality contains no colourings or preservatives and guarantees perfect portion control and quick preparation (3 minutes in the microwave or bain-marie). Its 3-year shelf life at room temperature allows for optimised stock management, ideal for ensuring a supply of high-quality ready meals throughout the year, without the constraints of the cold chain, while promoting traditional local cuisine.

Crumbled coalfish with chive cream and rice glass verrine 370g JC DAVID

The pre-steamed place is then added on rice flavored with turmeric and peas. The creamy sauce, made with cream, white wine, candied lemon and chives, accompanies this top quality recipe. Ready to taste. Remove the seal and heat for 3 minutes in the microwave.

Salmon and spinach lasagne verrine 370g JC DAVID

A quality recipe that was conceived with spinach cooked with a bechamel sauce. The smoked salmon is then added. This preparation is then presented with fresh lasagna dough in a glass jar. Ready to taste. Remove the seal and heat for 3 minutes in the microwave.

French wild Boar Bolognese jar 380g NEMROD

This tasty bolognese offers a nice blend of flavors: tomatoes, mushrooms, top quality ground boar meat... A classic to always have on hand. Reheat the contents of the jar over low heat in a saucepan for 10 to 15 minutes. Serve with pasta. You can also reheat it in the oven in a terrine for 30 minutes at 200°C.

Chili con carne from french wild deer jar 380g NEMROD

This original and festive chili con carne is revisited using high quality meat, 25 times less fat than beef: deer meat. Sustainable, this meat comes from our forests. Reheat over low heat in a saucepan for 10 to 15 minutes or in a terrine in the oven for 30 minutes at 200°C. Serve with rice.

French wild deer stew with grand veneur sauce jar 180g NEMROD

This excellent venison stew is enhanced with a thick and creamy sauce: pepper with crème fraîche and redcurrant jelly... The perfect mix to enjoy sustainable, French meat and organize a festive meal on the thumb. Reheat over low heat in a saucepan for 10 to 15 minutes or in a terrine in the oven for 30 minutes at 200°C. Serve with a puree.

French wild boar stew forest sauce jar 380g NEMROD

Wild boar is a firm, lean meat with a pronounced flavor. For a very gourmet tasting, it requires a long preparation in marinade with spices before moving on to controlled cooking. This marinated stew blends perfectly with the forest sauce offered by Nemrod, made with vegetables, spices, mushrooms and selected herbs. Reheat over low heat in a saucepan for 10 to 15 minutes or in a terrine in the oven for 30 minutes at 200°C. Serve with a puree.

Cassoulet au confit de canard et saucisse de Toulouse bocal 765g MICOULEAU

Carefully selected by Le Delas in Rungis, this cassoulet with duck confit is an essential part of South-West gastronomy. Prepared according to time-honoured traditions, it combines melting white beans, fragrant Toulouse sausage, bacon and slow-cooked duck confit. Ideal for warming up winter evenings or festive meals, this generous dish is perfect with a full-bodied red wine like a Cahors. Reheat in a bain-marie or in the oven for a lightly gratinated surface, and serve with breadcrumbs for a crunchy touch.

Salted pork with green lentils jar 320g LES SAVEURS DE BOURDETTE

This Petit Salé with green lentils is a traditional French recipe that showcases high-quality ingredients. Prepared by Micouleau, this dish combines tender pieces of French pork with a tasty Toulouse sausage, all accompanied by melt-in-the-mouth green lentils. The recipe is enhanced with an aromatic garnish of onions and carrots, giving the dish a depth of flavour typical of regional cuisine. Delas has chosen to stock this speciality for its meticulous preparation and practicality in the kitchen, allowing catering, bar and hotel professionals to serve an individual portion that is rich in flavour and perfectly balanced. Culinary uses, preparation and storage: This ready-made dish is an excellent way to enhance your individual menus while ensuring consistent quality: ► Catering service: Ideal for room service or a high-quality emergency menu, offering a much-appreciated traditional alternative. ► Preparation: Preparation is simplified for kitchen staff: 10 minutes in a traditional oven, or 2 minutes in a microwave or over low heat is enough to restore all the flavours of the dish. ► Storage: Sterilised product offering excellent stability at room temperature (in a dry, temperate place). Once opened, must be kept refrigerated and consumed within 48 hours.