2
CHUCK SHORT RIB The sous-vide cooking technique has sublimated this chuck short rib. Just seared and seasoned with salt and pepper for incomparable taste.
3
Cuisine Solutions Quality THE MAGIC OF SOUS-VIDE
This revolutionary and technologic process is recognized as one of the most innovative cooking method and has dramatically changed the way chefs work today by bringing to the culinary art, the scientific precision
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– B R U N O G O U SSAU LT
The perfection of the sous-vide technique, helps our chefs to create a fantastic final product on the plate, for our onboard guests. Sealing the food in sturdy plastic bags retains juices and aroma that, otherwise, would be lost in the process. Sousvide makes it possible to unlock the full potential of food. Placing the food in a water bath, with the temperature set at the desired final cooking temperature of the food, prevents overcooking, because the food cannot get
– T H ORST EN SENGUTTA CORPORAT E EXECUTI V E C H E F C RY S TA L C R U I S E S
Sous-vide cooking at perfect temperature is a predictive cooking method with constant results to meet the needs of consumers and the requirements of chefs, thanks to complete mastery of time and temperature.
SC I EN T I FI C D I R EC T O R AN D C R EA FO U N D ER
A PERFECT COOKING
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Water is the best thermal conductor, it can control the temperature to the nearest tenth of a degree. Cooking in water bath allows the control of complex cooking curves for a precise and homogeneous result.
STEPS OF SOUS-VIDE COOKING
4
”
“
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innovative cooking technique in which food is vacuum sealed and slow-cooked in water at constant low temperatures until it’s perfectly cooked through. No other cooking method produces such consistently excellent textures and flavours, or maintains the natural integrity of foods so well.
1
Ingredients are selected carefully, prepared and seasoned
2
Conditioning in bags specifically designed for sous-vide sealing
3
Place in the cooking water for the precise time and temperature
4
Fast cooling or deep freezing
AA Grade
OUR CERTIFICATIONS Our production sites are certified BRC grade AA. The BRC certification aims to ensure a common basis for food safety requirements. Grade A is the highest level of this certification. This annual renewal is the assurance of our safety and expertise. In order to satisfy your needs, some products are certified USDA Organic, Halal and VBF (French Beef). At your request, we offer you other certifications (European Organic Agriculture, Red Label, Protected Denomination Origin (PDO), Protected Geographic Indication (PGI) ...)
REHEATING PROCESS
CONSERVATION PROCESS The products can be used thawed (ideal for better flavour) in a cold room between 12 and 24 hours in advance, depending on the products. Thawed in bags, the products can be conserved for 7 days* in cold room (between 0 and +4°C).
Below are icons illustrating our recommendations for each product. All the temperature tips are given for thawed products. Each reheating process* is illustrated by the estimation of an average time required. This indication is based on a constant energy power for each technology.
*defrosting day included *Reheating tips are given as an indication and may vary depending on equipment.
MICROWAVE 700 WATTS
TRADITIONAL OVEN 180 ° C
STEAM OVEN 60° C
WATER BATH 60°C
COMBINED OVEN RESTITUTIONS POSSIBLE FOR ALL NEW PRODUCTS, CONTACT US FOR MORE INFORMATION. Ultra-fast cooking mode and reheating process, combining a permanent temperature of the oven and the programming of a pulsed air return for the coloring, and a microwave for the core temperature.
The products can be used frozen, according to the reheating process. Frozen products have a shelf life of 18 months from the manufacturing date.
In order to avoid overcooking, we recommend probing our products to the core during the first reheating tests. For more information, please call us +33 2 32 25 06 06.
PRODUCT INFORMATION The specificities of our products are identified in our catalog with the following icons:
NEW
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ANIMAL WELFARE FARM ASSURED CERTIFIED
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VEGETARIAN
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COOKE
ORGANIC AGRICULTURE
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VEGAN
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14
COLD AND WARM USE
MULTIPORTIONS Most of our products are in single portion except those indicated by this icon.
P, #
COLD USE
CW
PROTECTED GEOGRAPHICAL INDICATION
US AP
C
FRANCE ORIGIN
US
NEW PRODUCT
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7 - E U PAT E N T
#2
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SLICED PRODUCTS
5
BUN Brioche bread, No crumbles, ø 11 cm, Good plate covering, Weight 110g
BEEF PATTY Charolais beef French Origin, Appropriate weight : 145g, 15% fat Butchers cut, large grain, Juicy and perfect cooking
EMMENTAL CHEESE Sweet taste, Ideal for portable food
PREMIUM WHOLE BURGER Real Gourmet Burger, The indespensable menu item, Faster reheating time, Anti-drying packaging, Authentic taste
SUMMARY New Products
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7
Culinary Bases Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Mediterranean Recipes . . . . . . . . . . . . . 28 Exotic Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Sides
Gourmet Offer
Seeds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 Sides. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Steel Cut Oatmeal. . . . . . . . . . . . . . . . . . . . . . 15 Coconut Oatmeal . . . . . . . . . . . . . . . . . . . . 15 Scrambled Eggs . . . . . . . . . . . . . . . . . . . . . . . . 15
Customized Offer
Snacking Inspirations Snacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Sliced Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 6
Cooked with sauce
Product List
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38
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42
BEEF RIBS PORTIONS
CHUCK SHORT RIB
Beef rib portions tenderized by slow cooking. These portions have many possibilities.
PORK RIBS WITH SPICES
The sous-vide cooking technique has sublimated this chuck short rib. Just seared and seasoned with salt and pepper for incomparable taste.
Delicious on the bone pork ribs marinated with spices and honey for a tender texture and sweet/salty flavour.
JACOB’S LADDER
FEATHER BLADE
STUFFED CHICKEN
(SHORT RIB ON-THE-BONE)
Incomparable softness for this whole piece of feather blade cooked in its organic vegetable stock
Seared chicken breast with skin on, delicately stuffed with cream cheese and fresh spinash.
3 brisket ribs for sharing with an unique tenderness. Seared, grilled, braised.
Meats
New Products
NEW
VEGETARIAN
VEGETARIAN
PREMIUM WHOLE BURGER
ORGANIC SPELT
VEGETABLE QUINOA
A real gourmet burger at last! 100% French Charolais Beef patty butchers cut on a brioche bun with Emmental cheese.
Perfect cooking for the ancient grain, 100% organic, with hazelnut flavour. Ready to use, for salads, stewed dishes, soup or sides. Time saving !
A delicious mix of organic quinoa and Mediterranean diced vegetables with a light note of spices.
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Culinary Bases Our products are perfectly cooked with simple seasonings to preserve their authentic taste. We offer a large range of quality products, sliced or whole meat, poultry and fish. All our raw materials are carefully selected and are subject to rigorous research. When we buy beef meat, we favor breed, origin, farming conditions and the feeding of the animal. Then, depending on our different culinary applications, we consider the slaughter age of the animal and the nature of the pieces. Our obsession? We want to offer you the best thanks to the quality of our culinary bases! Your talent? To present them in many recipes and to combine them with new ingredients and aromas to create exceptional dishes.
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REASONNED AGRICULTURE
ANIMAL WELLBEING Respect of the animal, Cleanliness guaranted, Airy and lighted building, Soft manipulations.
Good practice, Respect of environment, Animal traceability.
TASTE Sous-vide cooking at right temperature bringing, fondant, tenderness and juiciness, several refunds possible.
L’ALIMENTATION ÉQUILIBRÉE Provient de l’exploitation à 90%, Respect des saisons et mise en pâture dès que possible.
CHAROLAIS BEEF Most famous meat breed, Appreciated for its marbling and low fat, Origin France : born, raised, shot.
OUR REQUIREMENTS All our meats, fish, vegetables and spices are systematically and strictly selected and must have a precise specification. We favor partners and short supply chains that are sustainable and respectful of the environment. Finally, our regular audits guarantee total traceability..
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Culinary Bases
Lamb LAMB SHOULDER CONFIT A large piece of lamb shoulder slow cooked for hours to reach the perfect confit texture. It can be used in many ways as pulled or slightly snacked.
20 MIN AT 180°C
20 MIN AT 70°C THEN SEAR
LAMB SHANK Lamb shank with bone, confit in it’s juice.
20 MIN AT 70°C
20 MIN AT 180°C
ROASTED LAMB RACK Roasted lamb rack cooked at perfect temperature.
8 MIN 15 MIN AT 56 °C AT 180°C AND SEAR ON SKIN SIDE
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REFERENCE: 724 879 WEIGHT: 250 G +/- 20 G PACKAGING: 50 POUCHES
REFERENCE: 721 874 WEIGHT: 350 G +/- 50 G PACKAGING: 25 POUCHES
REFERENCE: 724 591 WEIGHT: 180 G +/- 20 G PACKAGING: 25 POUCHES
Beef CHUCK SHORT RIB The sous-vide cooking technique has sublimated this chuck short rib. Just seared and seasoned with salt and pepper for incomparable taste.
FEATHER BLADE Incomparable softness for this whole piece of feather blade cooked in its organic vegetable stock.
BEEF RIBS PORTIONS Beef rib portions tenderized by slow cooking. These portions have many possibilities.
NEW
CW
25-35 MIN AT 56°C
15-20 MIN AT 200°C
PUIS SNACKER CHAQUE FACE
NEW REHEAT IN THE JUS
25 - 35 MIN AT 60°C
NEW 20 MIN AT 60°C
10 MIN AT 180°C 8
JACOB’S LADDER (SHORT RIB ON-THE-BONE)
NEW
3 brisket ribs for sharing with an unique tenderness. Seared, grilled, braised.
SLOW COOKED BEEF Tasty and tender piece of beef just seasoned of salt and pepper.
30 MIN AT 60°C
40 MIN AT 180°C
CW 20 MIN AT 56° C THEN SEAR ON 1MIN EACH SIDE
BEEF FONDANT Beef meat cooked at perfect temperature.
20 MIN AT 56° C THEN SEAR ON 1MIN EACH SIDE
REFERENCE: 729 201 WEIGHT: 1,1 KG +/- 500 G PACKAGING: 8 POUCHES
REFERENCE: 728 687 WEIGHT: 1,5 KG APPROX. PACKAGING: 6 POUCHES
REFERENCE: 728 889 WEIGHT: 800 G +/-20 G approx. 8 pieces of 100 g PACKAGING: 48 (6 POUCHES X 8 PORTIONS)
REFERENCE: 729 180 WEIGHT: 1450 G +/-400 G PACKAGING: 7 POUCHES
REFERENCE: 728 991 WEIGHT: 750 G +/-400 G PACKAGING: 8
REFERENCE: 724 598 WEIGHT: 190 G +/-20 G PACKAGING: 25 POUCHES
11
Culinary Bases
Poultry ROASTED DUCKLING BREAST
CW 20 MIN AT 56°C
Skin on duckling filet, roasted and cooked at perfect temperature.
THEN SEAR 1MIN ON SKIN SIDE
10 MIN AT 180°C 6
DUCK LEG WITH GARLIC & NIGELLA Roasted duck leg seasonded with garlic, sea salt and Nigel grain. This tender and juicy, product is full of flavors which can be presented whole or pulled for different applications.
10 MIN AT 180°C
SEAR ON SKIN SIDE
GRILLED CHICKEN BREAST
CW
Skinless chicken fillet cross grilled, before being cooked at perfect temperature.
SEARED CHICKEN BREAST Skin on grilled chicken filet with skin, cooked at perfect temperature.
CORN FED CHICKEN SUPREME Corn fed chicken supreme with skin on cooked at perfect temperaure, simply seasoned with salt and pepper.
SEMI BONELESS CHICKEN THIGH WITH THYME AND JUICE Chicken thigh semi boneless slow cooked at perfect temperature seasonned with salt, pepper, garlic and thyme.
12
15 MIN AT 70°C
8
THAW 12HOURS BETWEEN 0°C AND + 4°C AND SERVE IMMEDIATELY
CW
8
20 MIN AT 60°C THEN SEAR ON 1 MIN SKIN SIDE
CW 15 MIN 20 MIN AT 60°C AT 180°C SEAR ON SKIN SIDE 5
20 MIN AT 63°C
REFERENCE: 727 985 WEIGHT: 145 G +/- 20 G PACKAGING: 30 PORTIONS (5 POUCHES X 6 PORTIONS)
REFERENCE: 721 757 WEIGHT: 140 G +/- 10 G PACKAGING: 25 POUCHES
REFERENCE: 729 310 WEIGHT: 90 G +/- 15 G PACKAGING: 56 PORTIONS (7 POUCHES X 8 PORTIONS)
REFERENCE: 727 986 WEIGHT: 135 G +/- 10 G PACKAGING: 40 PORTIONS (5 POUCHES X 8 PORTIONS)
REFERENCE: 728 743 WEIGHT: 170 G (APPROX.) PACKAGING: 45 PORTIONS (9 POUCHES X 5 PORTIONS)
REFERENCE: 729 112 WEIGHT: 230 G +/- 20 G PACKAGING: 25 POUCHES
Fish POACHED SEA BASS FILLET WITH SKIN
CW
Poached sea bass with its skin, cooked at perfect temperature.
POACHED COD FILLET Poached cod fillet skinless and cooked at just temperature. Origin North East Atlantic
ROASTED GREENLAND HALIBUT
10 MIN AT 56°C
CW 20 MIN AT 56°C OR SEAR
CW
Roasted halibut fillet seasoned with salt Cayenne pepper. Origin North-East Atlantic.
GRILLED ATLANTIC SALMON Atlantic Salmon* grilled and cooked at perfect temperature. *Salmo Salar, raised in Chili or Norway
SALMON FLAKES Pulled slow salmon cooked sous vide and seasonned with salt. Ideal for toppings in salads, sandwishes, pasta and many other applications...
5 MIN AT 60°C SEAR ON SKIN SIDE
8 MIN AT 180°C
20 MIN AT 60°C
CW 8 MIN AT 180°C
20 MIN AT 60°C
CW THAW 12 HOURS BETWEEN 0°C AND + 4°C AND SERVE IMMEDIATELY
REFERENCE: 721 861 WEIGHT: 125 G +/- 25 G PACKAGING: 35 POUCHES
REFERENCE: 721 860 WEIGHT: 130 G +/- 20 G PACKAGING: 35 POUCHES
REFERENCE: 721 864 WEIGHT: 135 G +/- 10 G PACKAGING: 25 POUCHES
REFERENCE: 721 866 WEIGHT: 155 G +/- 10 G PACKAGING: 36 POUCHES
REFERENCE: 727 233 WEIGHT: 1 KG +/- 50 G PACKAGING: 4
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The Gourmet Offer An innovative solution, ready to use, to taste at any time of day , from breakfast to dinner, through brunch and snacks.
14
SCRAMBLED EGGS Bleu Blanc Coeur eggs Preservatives and GMO free Double texture: creamy and well cooked
COCONUT OATMEAL Endless applications Fiber rich
The Gourmet Offer CW
STEEL CUT OATMEAL Our ready-to-use, vegan steel-cut oatmeal is made with 100% organic oats and is perfect for breakfast and dessert.
20 MIN AT 60° 2 MIN AT 700W VEGETARIAN
COCONUT OATMEAL Perfectly balanced mix of crushed oat seeds, chia seeds and coconut milk.
VEGAN
THAW 12 HOURS TO 24 HOURS BETWEEN 0°C AND + 4°C
CW 15 MIN AT 80° 2-4 MIN AT 700W TURN THE POUCH
REFERENCE: 726 465 WEIGHT: 255 G +/- 15 G PACKAGING: 44
REFERENCE: 722 957 WEIGHT: 910 G PACKAGING: 8 POUCHES
THAW 12 HOURS TO 24 HOURS BETWEEN 0°C AND + 4°C
SCRAMBLED EGGS VEGETARIAN
Creamy and smooth scrambled eggs, from Bleu Blanc Coeur Eggs , rich in omega 3. Ready for use.
REFEREN REFERENCE: 722 615 WEIGHT: +/- 50 G 1000 G + PACKAGING: PACKAG 10 POUCHES
20 MIN AT 150°C
BBC : CO COMMITTED TO PROMOTE AN HEALTHY AGRICULTURE “WHEN ANIMALS ARE FED WELL, HUMANS FEEL BETTER”
• Better nutri nutritional balance
• Better traceability
• Preserve the environment
15
Snacking Inspiration Solutions for Burgers, Buns, Bagels for endless creative combinations and incomparable quality.
16
Snacking NEW
PREMIUM WHOLE BURGER A real gourmet burger at last! 100% French Charolais Beef patty butchers cut on a brioche bun with Emmental cheese.
REFERENCE: 721 933 WEIGHT: 270 G + /-10 G PACKAGING: 24 POUCHES
1 MIN 30
VEGGIE BURGER VEGAN
Subtle mix of cereals and vegetables with mellow texture, softly spiced Mediterranean flavors.
1 MIN 30
CHICKEN BURGER SKIN ON BONELESS Chicken high tigh skin with an unmatched mellow texture, cooked at perfect temperature, for unlimited possibilities.
20 MIN AT 63°C
1 MIN 30
THEN SEAR
THEN SEAR ON SKIN SIDE
FRENCH CHAROLAIS BEEF PATTY Charolais Beef patty, butcher cut, large grain, 15% fat, authentic taste, Juicy and tasty as well. Many restitutions possible : rare, medium, cooked.
REFERENCE: 721 912 WEIGHT: 120 G +/- 10 G PACKAGING: 44 POUCHES
REFERENCE: 721 913 WEIGHT: 120 G +/-20 G PACKAGING: 40 POUCHES
REFERENCE: 721 735 WEIGHT: 145 G + /-5 G PACKAGING: 44 POUCHES
1 MIN 30 COLOR IT 1 MIN EACH SIDE
NÉE, ÉLEVÉE ET ABATTUE EN FRANCE
SALMON FLAKES Pulled slow salmon cooked sous vide and seasonned with salt. Ideal for toppings in salads, sandwishes, pasta and many other applications...
CW THAW 12 HOURS BETWEEN 0°C AND + 4°C AND SERVE MMEDIATELY
REFERENCE: 727 233 WEIGHT: 1 KG +/- 50 G PACKAGING: 4
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Snacking Inspiration Sliced products can be used : for salads, sandwichs, pizzas, bruschettas, fajitas...
18
T TEN PA
US
U
T PENDING EN T E PA
SLICED
/5
46
32
14
ED
6
P, #
COOK
80
US AP
then
,6 5
7 - E U PAT E N T
#2
6
Only Cuisine Solutions can bring you sliced products with this level of safety, consistency, convenience and quality. Perfectly cooked, uniformly sliced meats and poultry full of moisture and flavor from the first to the last. Ready for you to use in countless ways with effortless ease and peace of mind.
Sliced Meats SLICED BEEF Beef thigh, sliced then cooked at low temperature.
C THAW BETWEEN 24 AND 36 HOURS (0°C AND °4°C)
SLICED BARBARY DUCK BREAST Sliced Duck Breast cooked at perfect temperature, lightly seasoned with salt and pepper. This product can be served in sandwiches, paninis, salads etc…
C French Origin
THAW BETWEEN 24 AND 36 HOURS (0°C AND °4°C)
REFERENCE: 728 657 WEIGHT: 800 G (APPROX.) PACKAGING: 5 KG
REFERENCE: 721 746 WEIGHT: 370 G +/- 20 G EPAISSEUR: +/- 3/4 MM PACKAGING: 16 POUCHES
SNACKING D’OR IN ASSEMBLY PRODUCT CATEGORY • During the Sandwich & Snack Show exhibition (Paris March 2017) a Gold Snacking was awarded by Cuisine Solutions in the Assembly category. The Sliced Duck breast has been designated the most innovative product.
• The Sliced Barbary Duck Breast was appointed the most innovative and adapted product for the fast and portable food.
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Snacking Inspiration Sliced products can be used : for salads, sandwichs, pizzas, bruschettas, fajitas ...
20
SLICED then
ED
46
32
14
/5
6
P, #
COOK
80
US AP
Sliced Meats
T TEN PA
US
U
ENDING NT P -E TE PA
,6 5
7 - E U PAT E N T
#2
6
SLICED TURKEY BREAST A sliced turkey breast simply seasonned with salt and pepper and cooked slowly at perfect temperature. Add ingredients at your convenience and discover this juicy meat, perfect for use in sandwiches, or cold buffets.
C THAW BETWEEN 24 AND 36 HOURS IN POSITIVE COLD
C
SLICED PERUVIAN TURKEY BREAST A sliced turkey breast with a mix of garlic and cumin.
THAW BETWEEN 24 AND 36 HOURS IN POSITIVE COLD
C
SLICED CHICKEN BREAST A seared chicken breast, sliced and seasonned with pepper, onions garlic and paprika. Thin slices are perfect for your presentations on salads, or sandwiches.
THAW BETWEEN 24 AND 36 HOURS IN POSITIVE COLD
SLICED TANDOORI CHICKEN BREAST
C
Sliced chicken breast cooked at low temperature with a mix of onion, lemon grass, garlic, coriander, cumin and paprika.
THAW BETWEEN 24 AND 36 HOURS IN POSITIVE COLD
REFERENCE: 727 979 WEIGHT: 1 KG / 1,5 KG EPAISSEUR: +/- 3/4 MM PACKAGING: 5 KG (ENV.)
REFERENCE: 727 910 WEIGHT: 1 KG / 1,5 KG EPAISSEUR: +/- 3/4 MM PACKAGING: 5 KG (ENV.)
REFERENCE: 729 141 WEIGHT: 165 G (ENV.) EPAISSEUR: +/- 8 MM PACKAGING: 30 FILETS
REFERENCE: 729 142 WEIGHT: 165 G (ENV.) EPAISSEUR: +/- 8 MM PACKAGING: 30 FILETS
21
RECIPE PROPOSALS
Chicken Breast With its juicy texture and exceptional taste, it perfectly respond to your needs : Snacking, Fast Casual, Brewery, Catering, OBS..
LENTILS RISOTTO, CHICKEN SKIN ON
MINI-BURGER 22
CAESAR SALAD
GRILLED CHICKEN BREAST
SLICED CHICKEN BREAST
PHÔ VEGETABLES SOUP & NOODLE & POULTRY
Reference: 729 141
Reference: 729 310
SEARED CHICKEN BREAST CHICKEN BURGER SKIN ON BONELESS
Reference: 727 986
Reference: 721 913
MEDITERRANEAN TOAST 23
Cooked with Sauce This range of recipes is inspired by French tradition and world cuisine with Mediterranean flavors and exotic originality. Our team constantly works to develop specific recipes. Besides the technical precision implied by the sous-vide technology, our chefs stand out in the elaboration of recipes requiring an exact dosing, choice and blending of ingredients. Because the technique perfectly fits with taste excellence, we develop qualitative chefs’ solutions as professionals, for chefs. Our goal is to offer an exceptional culinary experience thanks to our commitment to innovation and our passion.
STUFFED CHICKEN WITH SPINACH AND CHEESE Reference : 729 327 Page 29
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25
Cooked with Sauce
Fish BACK OF WHITE HAKE OF THE CAPE WITH BEURRE BLANC SAUCE Back of white hake of the Cape poached with its skin and its subtle beurre blanc sauce and flavors of shallots and white wine. Cream origin France.
15 MIN AT 60°C
HAKE FILLET WITH CRAYFISH SAUCE Coalfish cooked with a crustacean sauce and garnished with crayfish tails. Cream origin France.
15 MIN AT 60°C
A SEAFOOD POT WITH “BONNE FEMME*” SAUCE A mixed of Hake from Alaska, mussels, scallops and prawns cooked at low temperature with a creamy sauce embellished with Parisian mushrooms and white wine. All is seasonned with shallots, parsley and chili. Cream origin France.*A French classic recipe
GREENLAND HALIBUT WITH AN EMULSION OF OLIVE OIL & SUN DRYED TOMATO Halibut cooked at perfect temperature with tomatoes and an emulsified olive oil sauce.
26
15 MIN AT 60°C
20 MIN AT 60°C
REFERENCE: 728 301 WEIGHT: 175 G +/- 20 G PACKAGING: 30 POUCHES
REFERENCE: 721 859 WEIGHT: 205 G +/- 15 G PACKAGING: 30 POUCHES
REFERENCE: 721 872 WEIGHT: 260 G +/- 30 G PACKAGING: 25 POUCHES
REFERENCE: 721 869 WEIGHT: 220 G +/- 15 G PACKAGING: 25 POUCHES
Cooked with Sauce
Meat BEEF CHEEKS IN RED WINE SAUCE A traditional recipe of beef cheeks cooked in a red wine sauce with onions.
20 MIN AT 80°C
GUINEA FOWL SUPREME WITH FOIS GRAS SAUCE Sophisticated Guinea fowl supreme with foie gras sauce. Cream : Origin France.
French Origin
25 MIN AT 63°C
SEARED CHICKEN BREAST WITH MOREL SAUCE Skin on grilled chicken fillet cooked with a morel sauce. Cream Origin France.
25 MIN AT 63°C
VEAL “BLANQUETTE” A traditionnal recipe of veal « blanquette » with onions, carotts, Paris mushrooms. Cream origin France.
“
20 MIN AT 85°C
REFERENCE: 724 801 WEIGHT: 265 G +/- 15 G PACKAGING: 25 POUCHES
REFERENCE: 721 875 WEIGHT: 235 G +/- 15 G PACKAGING: 25 POUCHES
REFERENCE: 724 569 WEIGHT: 190 G +/- 15 G PACKAGING: 30 POUCHES
REFERENCE: 724 564 WEIGHT: 245 G +/- 10 G PACKAGING: 25 POUCHES
For me Cuisine Solutions it’s as simple as, good quality products … But unlike, thinking of most people, the sous-vide cooking keeps all the flavors and juicy of the meat. Cooking evolves, so let’s evolve and adapt our way of consuming…
”
– MOHA ME D CHEIKH
CHEF E X E C U TIF S O F ITE L P A R I S LA DÉFEN SE
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Mediterranean Recipes AUBERGINE CONFIT
VEGAN
Confit aubergine slices, roasted with a base of dried tomato sauce and chopped onions.
CW 20 MIN AT 60°C
2 MIN AT 700 W
REFERENCE: 722 621 WEIGHT: 150 G +/-15 G PACKAGING: 15 POUCHES
THAW BETWEEN 24 AND 36 HOURS (0°C AND °4°C)
EGGPLANT & SPINACHS LASAGNA
VEGETARIAN
3 MIN
Based on a traditional Italian recipe, this innovative mix of grilled eggplants, spinach, onions and goat cheese is 100% vegetarian.
VEGETABLES CONFIT RATATOUILLE
RETURN THE POUCH
THAW BETWEEN 24 AND 36 HOURS IN POSITIVE COLD
C W
VEGAN
A delicious mix composed of peppers, eggplant, zucchinis, cooked in an extra virgin olive oil and seasonned with Espelette pepper. A vegetarian option or to complete a meat dish.
VEGETABLES LASAGNA 3 layers of pasta and 2 layers of vegetable with tomato sauce, eggplant, zucchini and red peppers.
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CW
10 MIN AT 85°C
15 MIN AT 70°C
VEGETARIAN
15 MIN 15 - 20 MIN AT 70°C AT 180°C (OUTSIDE THE CONTAINER)
REFERENCE: 726 408 WEIGHT: 315 G +/- 20 G PACKAGING: 18 BARQUETTES
REFERENCE: 721 598 WEIGHT: 130 G +/- 10 G PACKAGING: 25 POUCHES
REFERENCE: 726 464 WEIGHT: 315 G +/- 20 G PACKAGING: 18 BARQUETTES
“
Cuisine Solutions teams are for me, the undisputed experts of cooking at the perfect temperature. The knowledge is still being shared and transmit to the collaborators by the founder : Bruno Goussault which provide them access to his full expertise. This cooking respects totally the texture and taste of the food, a key issue for an healthy & fair cooking. The food is honoured and it’s stimulating for the chief !
”
– ANT OINE W ES TE RMANN DROU A N T - M O N V I E I L A M I - LE C O Q R I C O , P AR I S L E CO Q R I C O , N Y C - LA D É G U S TATIO N
STUFFED CHICKEN WITH SPINACH AND CHEESE
NEW
Seared chicken breast with skin on, delicately stuffed with cream cheese and fresh spinash.
STUFFED CHICKEN BREAST WITH PESTO & MOZZARELLA Seared chicken skin on and stuffed with pesto and mozarella.
BONELESS CHICKEN STUFFED WITH BASIL & LEMON PEELS Roasted boneless chicken legs slow cooked with a stuffing full of basil and lemon peels.
CW
1 MIN 15 AT 900W
10 MIN AT 180°C 8
CW 20 MIN AT 60°C THAW 12 HOURS BETWEN 0°C AND 4°C AND SERVE IMMEDIATLY
C 12-15 MIN AT 180°C
VEAL PROVENCAL A veal sauté cooked slowly at perfect temperature with tomato sauce, zucchini, capers, oregano and Espelette pepper. A refined classic dish from Southern France.
15 MIN AT 85°C
REFERENCE: 729 327 WEIGHT: 145G +/ - 10G PACKAGING: 64 PORTIONS (8 POUCHESX 8 PORTIONS)
REFERENCE: 724 810 WEIGHT: 140 G +/- 15 G PACKAGING: 30 POUCHES
REFERENCE: 721 758 WEIGHT: 150 G +/- 10 G PACKAGING: 25 POUCHES
REFERENCE: 724 811 WEIGHT: 210 G +/- 15 G PACKAGING: 25 POUCHES
29
Exotic Recipes PORK RIBS WITH SPICES
NEW
Delicious on the bone pork ribs marinated with spices and honey for a tender texture and sweet/ salty flavor.
2 MIN 30 AT 900 W
10 MIN AT 180°C
PRAWNS WITH CURRY Prawns cooked with curry and vegetables.
VEGGIE CURRY Inspired from a traditional Indian recipe, this precise blend of spices, cauliflowers and chickpeas offers you the perfect vegetarian meal.
“
VEGETARIAN
CW 2 MIN 15 RETURN THE POUCH
REFERENCE: 721 868 WEIGHT: 195 G +/- 10 G PACKAGING: 30 POUCHES
REFERENCE: 729 144 WEIGHT: 300 G +/- 20 G PACKAGING: 20 POUCHES
THAW BETWEEN 24 AND 36 HOURS IN POSITIVE COLD
Nowadays, Cuisine Solutions’s expertise adds value to sous-vide cooked products. The cooking is homogeneous because the food does not reduce while cooking and vitamins losses are very small. So, while reheating, the respect of tastes and flavors are completely mastered. A real Bonus !
– JOSÉ MORGA DO
”
MARRIO TT H O TE LS , TR AV E L B R I LLIA N TLY 30
20 MIN AT 56°C
REFERENCE: 724 567 WEIGHT: 380 G +/- 30 G PACKAGING: 15 POUCHES
“
Cuisine Solutions is now an integral part of my professional life: very easy to use, a precious help to succeed in the culinary exercise that is mine every day (our corporate restaurant is welcoming about 450 employees a day!). The dishes elaborated from the sous-vide cooking give a premium importance to the taste of each one for the hurry as for the gourmets. Defender of taste, I marry the flavors and magnifies the plates by favoring a “cooking made by chefs” thanks to the expertise of Cuisine Solutions.
– PHILIPPE BOFF O
”
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CHIEF E X E C U TIV E R E S TA U R A N T LE 1 9 T H E P EN I N SU L A
TERIYAKI CHICKEN Boneless chicken thigh with its skin covered with a Teriyaki sauce.
20 MIN AT 60°
3 MIN
TAGINE CHICKEN Slowly cooked chicken in honey and olive oil juice presented with black olives, dryed grapes and onions. This product is seasonned with garlic, cinnamon, turmeric, persley, cilantro and ginger.
PERUVIAN STYLE HALF CHICKEN Skin on grilled half chicken cooked with garlic and cumin.
15 MIN AT 63°C
CW 15-20 MIN AT 63°C
15 MIN AT 180°C POSSIBILITY TO GRILL
CHICKEN TIKKA A traditional Indian recipe with chicken ginger, coriander and cardamon. Cream origin France.
20 MIN AT 63°C
REFERENCE: 724 570 WEIGHT: 220 G + /- 15 G PACKAGING: 30 POUCHES
REFERENCE: 724 805 WEIGHT: 190 G +/- 15 G PACKAGING: 30 POUCHES
REFERENCE: 724 802 WEIGHT: 375 G +/- 35 G PACKAGING: 12 POUCHES
REFERENCE: 724 597 WEIGHT: 230 G +/- 10 G PACKAGING: 25 POUCHES
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Sides They are a classic in your menus. This range brings together high-quality recipes that are both classic and original, and which can be used in various ways. Potatoes, carrots, polenta, rice or cereals… Many people like all of our recipes. They are cooked accurately and with excellent ingredients (French origin cream, extra virgin olive oil, whole-grain mustard…) and can be consumed as they are or reworked your way. “Vegetarian” or even “Vegan” designations enable you to meet new consumption trends. Our will is to permit you to complete and enrich your culinary bases, thanks to our offer of highquality and easily declinable side dishes.
CREAMY POLENTA Reference : 721 621 Page 36
32
BEEF RIBS PORTIONS Reference : 728 889 Page 11
33
Sides ORGANIC SPELT Perfect cooking for the ancient grain, 100% organic, with hazelnut flavour. Ready to use, for salads, stewed dishes, soup or sides. Time saving !
NEW
VEGETARIAN
20 MIN 3 MIN 30 AT 60°C AT 700 W
CW
STEEL CUT OATMEAL VEGETARIAN
Our ready-to-use, vegan steel-cut oatmeal is made with 100% organic oats and is perfect for breakfast and dessert.
VEGETABLE QUINOA A delicious mix of organic quinoa and Mediterranean diced vegetables with a light note of spices.
20 MIN 2 MIN AT 60°C AT 700 W
CW
NEW
VEGETARIAN
20 MIN AT 60°C
3 MIN 30 AT 700 W
CW VEGETARIAN RISOTTO Vegetarian risotto base, ready to use, ideal for all your menu creations. Rice, sauteed onions and lightly creamed.
VEGETARIAN
20 MIN AT 60°C
MIX BEFORE USING
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REFERENCE: 722 942 WEIGHT: 1000 G + /- 50 G PACKAGING: 4 POUCHES
2 MIN AT 700 W
REFERENCE: 726 465 WEIGHT: 255 G + /- 15 G PACKAGING: 44 POUCHES
REFERENCE: 722 946 WEIGHT: 500 G +/- 20 G PACKAGING: 7 POUCHES
REFERENCE: 721 943 WEIGHT: 250 G +/- 20 G PACKAGING: 20 POUCHES
GRAINS & CEREALS DUO
CW
VEGETARIAN
Alliance of a quinoa duo, millet seeds and oat cooked in a subtle mix of cream and white wine. Cream origin France.
RICE DUO WITH VEGETABLES
8 MIN AT 85°C
55 SEC AT 1400 W
ADVISE: REMOVE FROM THE MOULD WITH AN SUCCTION EFFECT
CW
VEGAN
A mixture of long and wild rice cooked with mushrooms, red peppers and field peas.
8 MIN AT 85°C
VEGAN PALET Subtle mix of Cereals and vegetables with mellow texture and Softly spiced Mediterranean flavors.
VEGAN
BELUGA LENTILS RISOTTO A mix of lentils and sliced onions slow cooked with a creamy sauce and white wine. Cream origin France
1 MIN 30 THEN SEAR 2MIN EACH SIDE
CW 10 MIN AT 85°C
REFERENCE: 721 667 WEIGHT: 130 G +/- 15 G PACKAGING: 25 COUPELLES
REFERENCE: 721 624 WEIGHT: 130 G +/- 5 G PACKAGING: 24 POUCHES
REFERENCE: 721 912 WEIGHT: 120 G +/- 10 G PACKAGING: 44 POUCHES
REFERENCE: 721 696 WEIGHT: 250 G +/- 25 G PACKAGING: 25 POUCHES
Seeds
35
Sides LINGUINES Authentic IGP* Alsatian egg pasta perfectly cooked just seasoned of salt.
CW
VEGETARIAN
1 MIN 30
REFERENCE: 721 699 WEIGHT: 100 G +/-10 G PACKAGING: 18 POUCHES
*European label protecting local quality products and informing the consumers about the provenance and quality of a product.
CREAMY POLENTA Durum wheat semolina cooked in a semi-skimmed milk.
MASHED POTATOES WITH CHIVES
VEGETARIAN
15 MIN 8 MIN AT 70°C THEN SEAR AT 180°C
VEGETARIAN
Real mashed potatoes bound in cream with a fine grade of extra virgin olive oil and embellished with chopped chives.
8 MIN AT 85°C
BUTTERNUT TAJINE Sweet mix of grilled vegetables , zucchinis, eggplants, red pepper and butternut dices flavored with spices. This exotic and savored dish, will be an unmissable recipe.
36
VEGETARIAN
1 MIN 30 AT 700W
REFERENCE: 721 621 WEIGHT: 100 G +/- 10 G PACKAGING: 40 POUCHES
REFERENCE: 721 623 WEIGHT: 120 G +/- 10 G PACKAGING: 24 POUCHES
REFERENCE: 721 927 WEIGHT: 150 G +/- 10 G PACKAGING: 25
Sides AUBERGINE CONFIT
CW
VEGAN
Confit aubergine slices, roasted with a base of dried tomato sauce and chopped onions.
2 MIN AT 700 W
20 MIN AT 60°C
THAW BETWEN 24 AND 36 HOURS IN POSITIVE COLD
DUO OF CAROTTS
CW
VEGAN
A mix of yellow and orange carotts slowly cooked at perfect temperature and seasonned with olive oil and orange juice. This mix is seasonned with cumin and cilantro.
EGGPLANT & SPINACHS LASAGNA
8 MIN AT 85°C
CW
VEGETARIAN
Based on a traditional Italian recipe, this innovative mix of grilled eggplants, spinach, onions and goat cheese is 100% vegetarian.
THAW BETWEEN 24 AND 36 HOURS IN POSITIVE COLD
VEGETABLES CONFIT VEGAN RATATOUILLE
CW
A delicious mix composed of peppers, eggplant, zucchinis, cooked in an extra virgin olive oil and seasonned with Espelette pepper. A vegetarian option or to complete a meat dish.
VEGETABLES LASAGNA 3 layers of pasta and 2 layers of vegetable with tomato sauce, eggplant, zucchini and red peppers.
3 MIN RETURN THE PRODUCT
10 MIN AT 85°C
15 MIN AT 70°C
VEGETARIAN
15 - 20 MIN AT 180°C (OUTSIDE THE CONTAINER)
15 MIN AT 70°C
REFERENCE: 722 621 WEIGHT: 150 G +/-15 G PACKAGING: 15 POUCHES
REFERENCE: 721 629 WEIGHT: 135 G + /- 10 G PACKAGING: 25 POUCHES
REFERENCE: 726 408 WEIGHT: 315 G +/- 20 G PACKAGING: 18 BARQUETTES
REFERENCE: 721 598 WEIGHT: 130 G +/- 10 G PACKAGING: 25 POUCHES
REFERENCE: 726 464 WEIGHT: 315 G +/- 20 G PACKAGING: 18 BARQUETTES
37
Customized Offer Products and recipes made for you, according to exact specification.* Our Culinary team and research & development managers are at your disposal to create according to your requirements. Because the cooking evolves, and it is necessary to constantly renew your offer, we accompany you in each of your requests: characteristics of the raw material, weight of portions, fresh or frozen recipes, slicing or not, choice of slice thickness, flavor of the recipe, packaging adapted to your working methods, reheating tips adapted to your equipment… You are looking for a product, a recipe, quality labels? Ask for a customized offer and we will do it for you. * For more information, please contact our commercial service to know the conditions and the minimum of quantity.
38
39
Customized Offer
Raw
Rare
Medium
Stewed
THE COOKING PROCESS Medium
Our expertise of sous-vide cooking at the right temperature allows us to adapt while preserving the juiciness and enhancing the tenderness of the meat. Our cooking schedules are defined for each animal species, depending on the selected muscles and the maturity. Thus, for meats with or without bones, we offer a wide range of cooking: rare, medium or well-cooked.
Rare
Raw 40
Source Crea Bruno Goussault
Our Product can be :
Seared
Seasonning as you wish
1 mark grilled
2 marks grilled
Poached
41
Product List PRODUCT
Ref.
Product
FROZEN PRODUCT REHEATING
Weight
Packaging
Page
Water Bath Steam Oven
Micro-waves 700W
Oven 180° C
3 min
FISH 721 861
Poached Bass Fillet with Skin
125 g +/- 25 g
35
13
5-20 min at 60°C
4-5 min
721 860
Poached Cod fillet
130 g +/- 20 g
35
13
5-20 min at 60°C
4-5 min
721 864
Roasted Greenland Halibut
135 g +/- 10 g
25
13
5-20 min at 60°C
721 866
Grilled Atlantic Salmon
155 g +/- 10 g
36
13
5-20 min at 60°C
4-5 min
727 233
Salmon Flakes
1 kg +/- 50 g
4
13
728 301
Back of White Hake of the Cape with Beurre Blanc sauce
175 g +/-20 g
30
26
5-20 min at 60°C
4-5 min
721 859
Hake Fillet with Crayfish Sauce
205 g +/- 15 g
30
26
5-20 min at 60°C
4-5 min
721 872
A Seafood Pot with “Bonne Femme” Sauce
260 g +/- 30 g
25
26
5-20 min at 60°C
4-5 min
721 869
Greenland Halibut with and Emulsion of Olive Oil & Sun Dryed Tomato
220 g +/- 15 g
25
26
5-20 min at 60°C
4-5 min
721 868
Prawns with Curry
195 g +/- 10 g
30
30
5-20 min at 60°C
4-5 min
3 min 30
10-15 min 10-15 min
10-15 min
MEAT 728 889
Beef Ribs Portions
800 g +/- 20 g
48
11
20 min
729 180
Jacob’s Ladder (Short Jacob’s Rib on-the-bone) e))
1450 g +/- 400 g
7
11
30 min
40 min
729 201
Chuck Short Rib
1,1 Kg +/- 500 g
8
11
25-35 min
15-20 min
728 687
Feather Blade
1,5 kg approx.
6
11
25-35 min
724 567
Pork Ribs with Spices
380 g +/- 30 g
15
30
15-25 min
2 min 30 at 900W
10 min
728 991
Slow Cooked Beef
750 g +/- 400 g
8
11
20-25 min at 56°C
4 - 6 min
15 - 20 min
724 598
Beef Fondant
190 g +/- 20 g
25
11
20-25 min at 56°C
4 - 6 min
10 - 15 min
724 879
Lamb Shoulder Confit
250 g +/- 20 g
50
10
20-25 min at 70°C
4 - 6 min
15 - 20 min
721 874
Lamb Shank
350 g +/-50 g
25
10
20-25 min at 70°C
4 - 6 min
30 - 35 min
724 591
Roasted Lamb Rack
180 g +/- 20 g
25
10
20-25 min at 56°C
4 - 6 min
8 - 10 min
724 564
Veal “Blanquette”
245 g +/- 10 g
25
27
20-25 min at 70°C
4 - 6 min
724 801
Beef Cheeks in Red Wine Sauce
265 g +/- 15 g
25
27
20-25 min at 70°C
4 - 6 min
724 811
Veal Provencal
210 g +/- 15 g
25
29
20-25 min at 70°C
4 - 6 min
42
+ Snack 1min each side
+ Snack 1min each side
+ Snack 1min each side
10 min
PRODUCT
Ref.
FROZEN PRODUCT REHEATING
Product
Weight
Packaging
Page
Water Bath Steam Oven
Micro-waves 700W
Oven 180° C
20 min
1 min 15
10 min
20-25 min at 56°C
4-5 min
10-15 min
POULTRY 729 327
Stuffed Chicken
145g +/ - 10g
64
29
727 985
Roasted Duckling Breast
145 g +/- 20 g
30
12
721 757
Duck Leg with Garlic & Nigella
140 g +/- 10 g
25
12
15 min at 70°C
4-5 min
10-15 min
729 310
Grilled Chicken Breast
90 g +/- 15 g
56
12
20-25 min at 60°C
4-5 min
10-15 min
727 986
Seared Chicken Breast
135 g +/- 10 g
40
12
20-25 min at 60°C
4-5 min
10-15 min
728 743
Corn Fed Chicken Supreme
env. 170 g
45
12
4-5 min
10-15 min
729 112
Semi boneless Chicken Thigh with Thyme and Juice
230 g +/- 20 g
25
12
20-25 min at 60°C
4-5 min
10-15 min
721 875
Guinea Fowl Suprême with Foie Gras Sauce
235 g +/- 15 g
25
27
20-25 min at 60°C
4-5 min
724 569
Seared Chicken Breast with Morel Sauce
190 g +/- 15 g
30
27
20-25 min at 60°C
4-5 min
724 810
Stuffed Chicken Breast with Pesto and Mozzarella
140 g +/- 15 g
30
29
20-25 min at 60°C
4-5 min
10-15 min
721 758
Boneless Chicken Stuffed with Basil & Lemon Peels
150 g +/- 10 g
25
29
20-25 min at 60°C
4-5 min
10-15 min
724 570
Teriyaki Chicken
220 g +/-15 g
30
31
20-25 min at 60°C
3 min
724 597
Chicken Tikka
230 g +/- 10 g
25
31
20-25 min at 60°C
4-5 min
724 805
Tagine Chicken
190 g +/- 15 g
30
31
15 min at 60°C
4-5 min
724 802
Peruvian style Half Chicken
375 g +/- 35 g
12
31
20-25 min at 60°C
4-5 min
+ snacker 1 min côté peau
+ snacker 1 min côté peau
20-25 min at 60°C + snacker 1 min côté peau
10-15 min
SLICED MEAT * 728 657
Sliced Beef
env. 800 g
5 Kg
19
727 979
Sliced Turkey Breast
1–1,5 Kg
env. 5 Kg
21
729 141
Sliced Chicken Breast
env. 165 g
30
21
727 910
Sliced Peruvian Turkey Breast
1–1,5 Kg
env. 5 Kg
21
729 142
Sliced Tandoori Chicken Breast
env. 165 g
30
21
721 746
Sliced Barbary Duck Breast
370 g +/- 20 g
16
19
*Cold Utilisation. Thraw betwen 24h and 36h in positive cold. The defrost product reheating informations are indicative purpose. Possible Combined Oven reheating for all new product, contact us to +33 2 32 25 06 06 (dial 1)
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Product List PRODUCT
Ref.
Product
FROZEN PRODUCT REHEATING
Weight
Packaging
Page
Water Bath Steam Oven
Micro-waves 700W
Oven 180° C
BURGER / SNACKING 721 933
Premium Whole Burger
270 g +/- 10 g
24
17
1 min 30
721 735
French Charolais Beef Patty
145 g +/- 5 g
44
17
1 min 30
721 913
Chicken Burger Skin on Boneless
120 g +/-20 g
40
17
1 min 30
721 912
Veggie Burger
120 g +/-10 g
44
17
1 min 30
GOURMET OFFER 726 465
Steel Cut Oatmeal
255 g +/- 15 g
44
15
20 min
2 min
722 957
Coconut Oatmeal
910 g
8
15
15 min at 80°C
2 at 4 min
722 615
Scrambled Eggs
1000 g +/- 50 g
10
15
25 min at 65°C
2 at 3 min
20 min at 150°C
SIDES 722 942
Organic Spelt
1 kg +/- 50 g
4
34
20 min
3 min 30
722 946
Vegetable Quinoa
500 g +/- 20 g
7
34
20 min
3 min 30
721 943
Vegetarian Risotto
250 g +/- 20 g
20
34
20 min
2 min
722 621
Aubergines Confit
150 g +/- 15 g
15
28 / 37
20 min
2 min
726 465
Steel Cut Oatmeal
255 g +/- 15 g
44
34
20 min
2 min
726 408
Eggplant & Spinachs Lasagna
315 g +/- 20 g
18
28 / 37
721 927
Butternut Tajine
150 g +/- 10 g
25
36
729 144
Veggie Curry
300 g +/-20 g
20
30
726 464
Vegetables Lasagna
315 g +/- 20 g
18
28 / 37
2 - 4 min
721 598
Vegetables Confit Ratatouille
130 g +/- 10 g
25
28 / 37
2 - 4 min
721 621
Creamy Polenta
100 g +/- 10 g
40
36
721 623
Mashed Potatoes with Chives
120 g +/- 10 g
24
36
721 696
Beluga Lentils Risotto
250 g +/- 25 g
25
35
721 667
Grains and Cereals Duo
130 g +/- 15 g
25
35
721 624
Rice Duo with Vegetables
130 g +/- 5 g
24
35
721 699
Linguines
100 g +/- 10 g
18
36
721 629
Duo of Carotts
135 g +/- 10 g
25
37
The defrost product reheating informations are indicative purpose. Possible Combined Oven reheating for all new product, contact us to +33 2 32 25 06 06 (dial 1)
44
COLLECTION AUTOMNE-HIVER 2018
3 min 20 - 25 min at 60°C 8 - 15 min at 70°C
8 - 15 min at 70°C 8 - 15 min at 70°C 8 - 15 min at 70°C 8 - 15 min at 85°C 8 - 15 min at 70°C 8 - 15 min at 70°C 8 - 15 min at 70°C
15 - 20 min
1 min 30 2 - 4 min
2 - 4 min 2 - 4 min 2 - 4 min 55 sec 2 - 4 min 1 min 30 2 - 4 min
10 - 15 min
10 - 15 min
Cuisine Solutions
S AL ES MANAGER Jérôme Stenger
[email protected] +33 (0)6 19 01 13 82
1 Allée des Tilleuls 27400 Heudebouville France +33 (0) 32 25 06 06
For more informations : www.cuisinesolutions.fr www.cuisinesolutions.com CUISINESOLUTIONS
HB impressions - Louviers - 02 32 40 00 91
Tim Courtney
[email protected] +44 (0) 75 30 181 038
E U ROPE CUL INA RY & S ALES Olivier Geyer
[email protected] +44 (0) 79 30 569 006
S AL ES ADMINIS TRATIONS S ERVICE Sandra Fourché
[email protected] +33 (0) 02 32 25 06 06
Cuisine Solutions, Ecoparc d’Heudebouville BP 703 - 27407 Louviers cedex France SAS au capital de 3.126.000 euros - Siret 348 006 677 00036 RCS Evreux Atmosphere picture are presentation suggestions Picture and texts are not contractual. Product in available stocks limits.
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