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Vegetables and Salmon Pie
500 g
Shrimp and Scallop Pie
Salmon Wellington
700 g
10 Cheese Puff Pastries (Emmental)
1.0 kg
Porcini and Button Mushroom Risotto
Salmon With Dijon Mustard Sauce and Rice
330 g
Thai-Style Coconut Fish and Rice
350 g
Shrimp and Scallop Tagliatelle
2 Premade Pizza Dough
Cooked Ratatouille - 4 portions
600 g
Stir Fry Asparagus, Mushrooms & Peas
450 g
2 Creamy Seafood Casserole
240 g
Fried Calamari
Savoury Zucchini Bread with Tomato and Goat Cheese
Tabbouleh Couscous Salad
Diced Sweet Potatoes
Sliced Zucchini
Salmon and Risotto Verde
320 g
6 Cereal-Breaded Fish Fillets
480 g
15 Fish Sticks (Sustainable fishing)
Heirloom Vegetable Trio
9 Greek Appetizers
180 g
Goat Cheese Bites With Tomato
150 g
4 Portuguese Custard Tarts (Pasteis de Nata)
2 Vanilla Crème Brûlée
Layered Chocolate Caramel Cake
12 Petits Fours
130 g
Cod Brandade with Potato Purée
Salmon and Spinach Lasagna - 3 to 4 Servings
900 g
Chinese Noodles with Shrimp and Vegetables
10 Savoury Crepes Filled With Cheese
4 Paris-Brest Cakes
Thin Crust Margherita Pizza
Minced Garlic
200 g
Lemon Butter Sauce
Vegetable Fried Rice
Shelled Edamame 300g
300 g
Almond-Pear Tart
490 g
Precooked green beans
750 g
Salmon and Leek Flammekueche
275 g
Cheese Ball Bites (Duo)
Mixed Vegetables (Floret Trio)
Trimmed Brussels Sprouts
12 Puff Pastry Appetizers
12 Vegetable Appetizers
Mozzarella Sticks
Six Pistachio-Chocolate Ice Cream Cones
720.0 ml
Six Salted Caramel Ice Cream Cones
Vegetable Stir-Fry
Spinach and Ricotta Cannelloni
850 g
Maison Thiriet
Holiday Collection
Bites and Appetizers
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