Maison Thiriet

Vegetables and Salmon Pie

500 g

Shrimp and Scallop Pie

500 g

Salmon Wellington

700 g

10 Cheese Puff Pastries (Emmental)

1.0 kg

Porcini and Button Mushroom Risotto

500 g

Salmon With Dijon Mustard Sauce and Rice

330 g

Thai-Style Coconut Fish and Rice

350 g

Shrimp and Scallop Tagliatelle

330 g

2 Premade Pizza Dough

500 g

Cooked Ratatouille - 4 portions

600 g

Stir Fry Asparagus, Mushrooms & Peas

450 g

2 Creamy Seafood Casserole

240 g

Fried Calamari

500 g

Savoury Zucchini Bread with Tomato and Goat Cheese

240 g

Cheese Ball Bites (Duo)

180 g

Tabbouleh Couscous Salad

600 g

Diced Sweet Potatoes

600 g

Salmon and Risotto Verde

320 g

Trimmed Brussels Sprouts

1.0 kg

6 Cereal-Breaded Fish Fillets

480 g

15 Fish Sticks (Sustainable fishing)

450 g

Pumpkin Soup

1.0 kg

Heirloom Vegetable Trio

600 g

12 Puff Pastry Appetizers

150 g

Goat Cheese Bites With Tomato

150 g

4 Portuguese Custard Tarts (Pasteis de Nata)

240 g

2 Vanilla Crème Brûlée

240 g

Layered Chocolate Caramel Cake

320 g

12 Petits Fours

130 g

2 Puff Pastry Sheets (Rounds)

500 g

Cod Brandade with Potato Purée

1.0 kg

Salmon and Spinach Lasagna - 3 to 4 Servings

900 g

Chinese Noodles with Shrimp and Vegetables

320 g

10 Savoury Crepes Filled With Cheese

500 g

4 Paris-Brest Cakes

320 g

Thin Crust Margherita Pizza

330 g

Mozzarella Sticks

200 g

Minced Garlic

200 g

Lemon Butter Sauce

200 g

Vegetable Fried Rice

600 g

Grilled Vegetable Lasagna

900 g

Shelled Edamame 300g

300 g

Almond-Pear Tart

490 g

Precooked green beans

750 g

Spinach and Ricotta Cannelloni

850 g

Salmon and Leek Flammekueche

275 g