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DUO OF QUINOA This is an original base for salads and side dishes.

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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

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STEPS OF SOUS-VIDE COOKING

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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.

01. 02.

PREPARE FRESH INGREDIENTS Sear, grill, or keep ingredients raw. Season according to recipe.

LET INGREDIENTS COOL Make sure proteins have cooled to 43°F (6°C) or lower before placing in pouch.

SC I EN T I FI C D I R EC T O R AN D C R EA FO U N D ER

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Sous-vide—French for “under-vacuum”—is an 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 flavors, or maintains the natural integrity of foods so well.

A PERFECT COOKING 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.

03. 04. 05.

PREPARE SOUS-VIDE POUCH Place ingredients, including any seasonings, in the pouch and vacuum seal.

COOK IN WATER BATH Sous-vide pouch circulates in water at a precise temperature for a set time.

REMOVE COOKED PRODUCTS FROM POUCH Refrigerate for later use, or prep for serving by searing, grilling, or frying.

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 AA 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 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

The products can be used frozen, according to the reheating process. Frozen products have a shelf life of 18 months from the manufacturing date.

COMBINED OVEN RESTITUTIONS POSSIBLE FOR ALL NEW PRODUCTS, CONTACT US FOR MORE INFORMATION.

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.

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.

PRODUCT INFORMATION The specificities of our products are identified in our catalog with the following icons:

NEW NEW PRODUCT

FRANCE ORIGIN

PROTECTED GEOGRAPHICAL INDICATION

MULTIPORTIONS BLEU-BLANC-CŒUR

ANIMAL WELFARE FARM ASSURED CERTIFIED

Most of our products are in single portion except those indicated by this icon.

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DUO DE QUINOA Ready to use Gluten free Multiple dish applications Organic Quinoa No preservatives and food colouring Low in saturated fat

SUMMARY New Products

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Culinary Bases Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Mediterranean Recipes . . . . . . . . . . . . . 25 Exotic Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Sides

Gourmet Offer

Seeds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Sides. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Coconut Oatmeal . . . . . . . . . . . . . . . . . . . . 14 Scrambled Eggs . . . . . . . . . . . . . . . . . . . . . . . . 14

Sauces

Snacking Inspirations Snacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Sliced Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

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Cooked with sauce

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Customized Offer Product List

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DUO OF QUINOA

VEGAN

This is an original base for salads and side dishes.

CHICKEN STUFFED WITH MUSHROOM

BELUGA LENTILS

VEGAN

Bright and slightly crunchy calibrated pearls with an intense caviar color for an exceptionnal finish. Ready to use, easy to implement in your salads and dishes.

VEGAN CHILI

FREEKEH

Seeds

New Products

NEW

VEGAN

Originating from the Middle East, this ancient grain with a smoky taste can be used in both salads and sides and brings an original flavour to dishes.

VEGAN

Seared chicken breast with skin on, stuffed with sliced French mushroom and cream cheese.

A traditional and authentic recipe, inspired by American cooking, with peppers for a tasty trip through Texas.

GREEN CURRY SAUCE

BIRYANI SAUCE

A fragrant authentic sauce. Perfect with chicken or fish.

Traditional Indian spicy sauce which raise the taste of traditionnal meat or wfish dishes.

VEGAN

BÉARNAISE SAUCE A great French classic of the cooking : the bearnaise sauce goes with all red meats. 6

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.

CW

25-35 MIN AT 56°C

15-20 MIN AT 200°C

PUIS SNACKER CHAQUE FACE

FEATHER BLADE Incomparable softness for this whole piece of feather blade cooked in its organic vegetable stock.

REHEAT IN THE JUS

25 - 35 MIN AT 60°C

BEEF RIBS PORTIONS Beef rib portions tenderized by slow cooking. These portions have many possibilities.

20 MIN AT 60°C

10 MIN AT 180°C 8

JACOB’S LADDER (SHORT RIB ON-THE-BONE) 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

SLOW COOKED BEEF CLASSIC 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

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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.

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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.

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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 COCONUT OATMEAL Perfectly balanced mix of crushed oat seeds, chia seeds and coconut milk.

VEGAN

CW 15 MIN AT 80° 2-4 MIN AT 700W TURN THE POUCH

REFERENCE: 722 957 WEIGHT: 910 G PACKAGING: 8 POUCHES

THAW 12 HOURS TO 24 HOURS BETWEEN 0°C AND + 4°C

SCRAMBLED EGGS Creamy and smooth scrambled eggs, from Bleu Blanc Coeur Eggs , rich in omega 3. Ready for use.

REFEREN REFERENCE: 722 615 WEIGHT: 1000 G + +/- 50 G PACKAGING: PACKAG 10 POUCHES

VEGETARIAN

20 MIN AT 150°C

BBC : C COMMITTED TO PROMOTE AN HEALTHY AGRICULTURE “WHEN ANIMALS ARE FED WELL, HUMANS FEEL BETTER” • Better n nutritional balance

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Snacking Inspiration Solutions for Burgers, Buns, Bagels for endless creative combinations and incomparable quality.

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Snacking NEW

VEGAN CHILI A traditional and authentic recipe, inspired by American cooking, with peppers for a tasty trip through Texas.

1 MIN VEGAN

15 MIN À 85°C

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: 722 631 WEIGHT: 1 KG +/- 50G PACKAGING: 10 POUCHES

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...

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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 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: 728 657 WEIGHT: 800 G (APPROX.) PACKAGING: 5 KG

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

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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 19

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 20

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.

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CHICKEN STUFFED WITH MUSHROOM Reference : 729 281 Page 26

CHICKEN STUFFED WITH MUSHROOM AND VEGETABLES SALAD

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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.

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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

24

Mediterranean Recipes EGGPLANT & SPINACHS LASAGNA

VÉGÉTARIEN

3 MIN

Based on a traditional Italian recipe, this innovative mix of grilled eggplants, spinach, onions and goat cheese is 100% vegetarian.

VEGETABLES LASAGNA 3 layers of pasta and 2 layers of vegetable with tomato sauce, eggplant, zucchini and red peppers.

RETURN THE POUCH

THAW BETWEEN 24 AND 36 HOURS IN POSITIVE COLD

VÉGÉTARIEN

15 MIN AT 70°C

15 - 20 MIN AT 180°C (OUTSIDE THE CONTAINER)

VEGETABLES CONFIT RATATOUILLE

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.

10 MIN AT 85°C

15 MIN AT 70°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.

25

15 MIN AT 85°C

REFERENCE: 726 408 WEIGHT: 315 G +/- 20 G PACKAGING: 18 BARQUETTES

REFERENCE: 726 464 WEIGHT: 315 G +/- 20 G PACKAGING: 18 BARQUETTES

REFERENCE: 721 598 WEIGHT: 130 G +/- 10 G PACKAGING: 25 POUCHES

REFERENCE: 724 811 WEIGHT: 210 G +/- 15 G PACKAGING: 25 POUCHES

“

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

NEW

CHICKEN STUFFED WITH MUSHROOM AND VEGETABLES SALAD Seared chicken breast with skin on, stuffed with sliced French mushroom and cream cheese.

STUFFED CHICKEN WITH SPINACH AND CHEESE 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.

10 MIN À 180°C

CW

20 MIN À 60°C

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

RÉFÉRENCE: 729 281 POIDS: 150G +/- 10G COLISAGE: 64 POCHES

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

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Exotic Recipes 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

THAW BETWEEN 24 AND 36 HOURS IN POSITIVE COLD

PRAWNS WITH CURRY Prawns cooked with curry and vegetables.

20 MIN AT 56°C

PORK RIBS WITH SPICES 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

REFERENCE: 721 868 WEIGHT: 195 G +/- 10 G PACKAGING: 30 POUCHES

REFERENCE: 724 567 WEIGHT: 380 G +/- 30 G PACKAGING: 15 POUCHES

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 27

REFERENCE: 729 144 WEIGHT: 300 G +/- 20 G PACKAGING: 20 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.

FREEKEH RISOTTO AND ROASTED HALIBUT

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GREENLAND HALIBUT Reference : 721 869 Page 23

FREEKEH Reference : 729 362 Page 31

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Seeds BELUGA LENTILS

NEW

Bright and slightly crunchy calibrated pearls with an intense caviar color for an exceptionnal finish. Ready to use, easy to implement in your salads and dishes.

FREEKEH

NEW

Originating from the Middle East, this ancient grain with a smoky taste can be used in both salads and sides and brings an original flavour to dishes.

DUO OF QUINOA This is an original base for salads and side dishes.

VEGAN

15 MIN TO 85°C

VEGAN

15 MIN TO 85°C

NEW

VEGAN

15 MIN TO 85°C

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 !

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VEGETARIAN

20 MIN 3 MIN 30 AT 60°C AT 700 W

CW

REFERENCE: 729 365 WEIGHT: 1 KG +/- 50G PACKAGING: 4 POUCHES

REFERENCE: 729 362 WEIGHT: 1 KG +/- 50 G PACKAGING: 10 POUCHES

REFERENCE: 729 377 WEIGHT: 1000G +/- 50G PACKAGING: 10 POUCHES

REFERENCE: 722 942 WEIGHT: 1000 G + /- 50 G PACKAGING: 4 POUCHES

Sides VEGAN CHILI

NEW VEGAN

A traditional and authentic recipe, inspired by American cooking, with peppers for a tasty trip through Texas.

RICE DUO WITH VEGETABLES

15 MIN À 85°C

1 MIN

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

1 MIN 30 THEN SEAR 2MIN EACH SIDE

REFERENCE: 722 631 WEIGHT: 1 KG +/- 50G PACKAGING: 10 POUCHES

REFERENCE: 721 624 WEIGHT: 130 G +/- 5 G PACKAGING: 24 POUCHES

REFERENCE: 721 912 WEIGHT: 120 G +/- 10 G PACKAGING: 44 POUCHES

Seeds

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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 Real mashed potatoes bound in cream with a fine grade of extra virgin olive oil and embellished with chopped chives.

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VEGETARIAN

15 MIN 8 MIN AT 70°C THEN SEAR AT 180°C

VEGETARIAN

8 MIN AT 85°C

REFERENCE: 721 621 WEIGHT: 100 G +/- 10 G PACKAGING: 40 POUCHES

REFERENCE: 721 623 WEIGHT: 120 G +/- 10 G PACKAGING: 24 POUCHES

Sides 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: 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

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Sauces Inspiration Inspired by traditional recipes, these culinary preparations will bring colour and richness to your dishes. Cold or hot, they perfectly lift meats, fishes, pastas and vegetables…

35

The Sauces BÉARNAISE SAUCE A great French classic of the cooking : the bearnaise sauce goes with all red meats.

BIRYANI SAUCE Traditional Indian spicy sauce which raise the taste of traditionnal meat or wfish dishes.

GREEN CURRY SAUCE A fragrant authentic sauce. Perfect with chicken or fish.

NEW 2 X 45 SEC MASSAGE THE POUCH TO MIX CONTENTS PRIOR TO OPENING

NEW

15 MIN TO 85°C

VEGAN

15 MIN TO 85°C

NEW 3 MIN

15 MIN TO 85°C

REFERENCE: 728 425 WEIGHT: 500G +/- 10G PACKAGING: 7 POUCHES

REFERENCE: 725 381 WEIGHT: 1000G +/- 50G PACKAGING: 10 POUCHES

REFERENCE: 727 436 WEIGHT: 500G +/- 20G PACKAGING: 14 POUCHES

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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… La plupart de nos références sont d’ailleurs nées ainsi. C’est notre savoir-faire !

37

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

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 39

Source Crea Bruno Goussault

Our Product can be :

Seared

Seasonning as you wish

1 mark grilled

2 marks grilled

Poached

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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

FISH 721 861

Poached Sea Bass Fillet with Skin

125 g +/- 25 g

35

12

5-10 min at 60°C

4-5 min

3 min

721 860

Poached Cod fillet

130 g +/- 20 g

35

12

20 min at 56°C

4-5 min

-

721 864

Roasted Greenland Halibut

135 g +/- 10 g

25

12

5-20 min at 60°C

-

8 min

721 866

Grilled Atlantic Salmon

155 g +/- 10 g

36

12

5-20 min at 60°C

4-5 min

8 min

727 233

Salmon Flakes

1 kg +/- 50 g

4

12-16

-

-

-

728 301

Back of White Hake of the Cape with Beurre Blanc sauce

175 g +/-20 g

30

23

15 min at 60°C

4-5 min

-

721 859

Hake Fillet with Crayfish Sauce

205 g +/- 15 g

30

23

15 min at 60°C

4-5 min

10-15 min

721 872

A Seafood Pot with “Bonne Femme” Sauce

260 g +/- 30 g

25

23

15 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

23

20 min at 60°C

4-5 min

-

721 868

Prawns with Curry

195 g +/- 10 g

30

27

20 min at 56°C

4-5 min

-

MEAT 728 889

Beef Ribs Portions

800 g +/- 20 g

48

10

20 min at 60°C

3 min 30

10 min

729 180

Jacob’s Ladder (Short Jacob’s Rib on-the-bone)

1450 g +/- 400 g

7

10

30 min at 60°C

-

40 min

729 201

Chuck Short Rib

1,1 Kg +/- 500 g

8

10

25-35 min at 56°C

-

15-20 min at 200°C

728 687

Feather Blade

1,5 kg environ

6

10

25-35 min at 60°C

-

-

724 567

Pork Ribs with Spices

380 g +/- 30 g

15

27

-

2 min 30 at 900W

10 min

728 991

Slow Cooked Beef

750 g +/- 400 g

8

10

20 min at 56°C

4 - 6 min

15 - 20 min

724 598

Beef Fondant

190 g +/- 20 g

25

10

4 - 6 min

10 - 15 min

724 879

Lamb Shoulder Confit

250 g +/- 20 g

50

9

4 - 6 min

20 min

721 874

Lamb Shank

350 g +/-50 g

25

9

20 min at 70°C

4 - 6 min

20 min

724 591

Roasted Lamb Rack

180 g +/- 20 g

25

9

15 min at 56°C

4 - 6 min

8 min

724 564

Veal “Blanquette”

245 g +/- 10 g

25

24

20 min at 85°C

4 - 6 min

-

724 801

Beef Cheeks in Red Wine Sauce

265 g +/- 15 g

25

24

20 min at 80°C

4 - 6 min

-

724 811

Veal Provencal

210 g +/- 15 g

25

25

15 min at 85°C

4 - 6 min

-

41

+ Snack 1min each side

20 min at 56°C + Snack 1min each sidee

20 min at 70°C + Snack 1min each side

PRODUCT

Ref.

FROZEN PRODUCT REHEATING

Product

Weight

Packaging

Page

Water Bath Steam Oven

Micro-waves 700W

Oven 180° C

POULTRY 729 281

Chicken stuffed with mushroom

150g +/- 10g

64

26

20 min at 60°C

10 min

10 min

729 327

Stuffed Chicken with spanish and cheese

145g +/ - 10g

64

26

20 min

1 min 15 at 900W

10 min

727 985

Roasted Duckling Breast

145 g +/- 20 g

30

11

20 min at 56°C

4-5 min

10 min

721 757

Duck Leg with Garlic & Nigella

140 g +/- 10 g

25

11

15 min at 70°C

4-5 min

10 min

729 310

Grilled Chicken Breast

90 g +/- 15 g

56

11

20 min at 60°C

4-5 min

10-15 min

727 986

Seared Chicken Breast

135 g +/- 10 g

40

11

20 min at 60°C

4-5 min

10-15 min

728 743

Corn Fed Chicken Supreme

env. 170 g

45

11

4-5 min

15 min

729 112

Semi boneless Chicken Thigh with Thyme and Juice

230 g +/- 20 g

25

11

20 min at 63°C

4-5 min

10-15 min

721 875

Guinea Fowl Suprême with Foie Gras Sauce

235 g +/- 15 g

25

24

25 min at 63°C

4-5 min

-

724 569

Seared Chicken Breast with Morel Sauce

190 g +/- 15 g

30

24

25 min at 63°C

4-5 min

-

724 810

Stuffed Chicken Breast with Pesto and Mozzarella

140 g +/- 15 g

30

26

20 min at 60°C

4-5 min

10-15 min

721 758

Boneless Chicken Stuffed with Basil & Lemon Peels

150 g +/- 10 g

25

26

20-25 min at 60°C

4-5 min

12-15 min

724 570

Teriyaki Chicken

220 g +/-15 g

30

28

20 min at 60°C

3 min

-

724 597

Chicken Tikka

230 g +/- 10 g

25

28

20 min at 63°C

4-5 min

-

724 805

Tagine Chicken

190 g +/- 15 g

30

28

15 min at 63°C

4-5 min

-

724 802

Peruvian style Half Chicken

375 g +/- 35 g

12

28

15-20 min at 63°C

4-5 min

15 min

+ Snack 1min each side

+ Snack 1min each side

20 min at 60°C + Snack 1min each side

SLICED MEAT * 728 657

Sliced Beef

env. 800 g

5 Kg

18

727 979

Sliced Turkey Breast

1–1,5 Kg

env. 5 Kg

18

729 141

Sliced Chicken Breast

env. 165 g

30

18

727 910

Sliced Peruvian Turkey Breast

1–1,5 Kg

env. 5 Kg

18

729 142

Sliced Tandoori Chicken Breast

env. 165 g

30

18

*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 722 631

Vegan Chili

1 kg +/- 50 g

10

16

15 min at 85°C

1 min

-

721 933

Premium Whole Burger

270 g +/- 10 g

24

16

-

1 min 30

-

721 735

French Charolais Beef Patty

145 g +/- 5 g

44

16

-

1 min 30

-

721 913

Chicken Burger Skin on Boneless

120 g +/-20 g

40

16

20 min at 63°C

1 min 30

-

721 912

Veggie Burger

120 g +/-10 g

44

16

-

1 min 30

-

GOURMET OFFER 722 957

Coconut Oatmeal

910 g

8

14

15 min at 80°C

2 at 4 min

-

722 615

Scrambled Eggs

1 kg +/- 50 g

10

14

25 min at 65°C

2 at 3 min

20 min at 150°C

SIDES 729 365

Beluga Lentils

1 kg +/- 50 g

4

31

15 min at 85°C

-

-

729 362

Freekeh

1 kg +/- 50 g

10

31

15 min at 85°C

-

-

729 377

Duo of quinoa

1 kg +/- 50 g

10

31

15 min at 85°C

-

-

722 631

Vegan Chili

1 kg +/- 50 g

10

32

15 min at 85°C

1 min

-

722 942

Organic Spelt

1 kg +/- 50 g

4

31

20 min at 60°C

3 min 30

-

726 408

Eggplant & Spinachs Lasagna

315 g +/- 20 g

18

25 / 34

-

3 min

15 - 20 min

729 144

Veggie Curry

300 g +/-20 g

20

27

8 - 15 min at 70°C

2 min 15

-

726 464

Vegetables Lasagna

315 g +/- 20 g

18

25 / 34

15 min at 70°C

2 - 4 min

15 - 20 min

721 598

Vegetables Confit Ratatouille

130 g +/- 10 g

25

25 / 34

10 min at 85°C

2 - 4 min

-

721 621

Creamy Polenta

100 g +/- 10 g

40

33

2 - 4 min

15 min

721 623

Mashed Potatoes with Chives

120 g +/- 10 g

24

33

2 - 4 min

-

721 624

Rice Duo with Vegetables

130 g +/- 5 g

24

32

2 - 4 min

-

721 699

Linguines

100 g +/- 10 g

18

33

1 min 30

-

721 629

Duo of Carotts

135 g +/- 10 g

25

34

2 - 4 min

-

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 70°C

THE SAUCES 728 425

Béarnaise Sauce

500g +/- 10g

7

36

15 min at 85°C

2 x 45 sec

-

725 381

Biryani Sauce

1 kg +/- 50 g

10

36

15 min at 85°C

-

-

727 436

Green curry Sauce

500g +/- 20g

14

36

15 min at 85°C

3 min

-

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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COLLECTION AUTOMNE-HIVER 2018

Cuisine Solutions 1 Allée des Tilleuls 27400 Heudebouville France

S ALES MANAGER Jérôme Stenger [email protected] +33 (0)6 19 01 13 82

+33 (0) 32 25 06 06 For more informations : www.cuisinesolutions.fr www.cuisinesolutions.com

E UROPE CULINA RY & S AL ES

S ALES A DMINIS TRATION S S ERVICE Sandra Fourché [email protected] +33 (0) 32 25 06 06

CUISINESOLUTIONS Cuisine Solutions, Ecoparc d’Heudebouville BP 703 - 27407 Louviers cedex France

HB impressions - Louviers - 02 32 40 00 91

Olivier Geyer [email protected] +44 (0) 79 30 569 006

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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