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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
10 Potato and Cheese Croquettes
750 g
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
Cheese Ball Bites (Duo)
180 g
Tabbouleh Couscous Salad
Diced Sweet Potatoes
Sliced Zucchini
Salmon and Risotto Verde
320 g
Trimmed Brussels Sprouts
6 Cereal-Breaded Fish Fillets
480 g
15 Fish Sticks (Sustainable fishing)
Pumpkin Soup
Heirloom Vegetable Trio
9 Greek Appetizers
12 Puff Pastry Appetizers
150 g
Goat Cheese Bites With Tomato
4 Portuguese Custard Tarts (Pasteis de Nata)
Layered Chocolate Caramel Cake
12 Petits Fours
130 g
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
Mozzarella Sticks
200 g
Six Triple-Chocolate Ice Cream Cones
720 ml
Six Pistachio-Chocolate Ice Cream Cones
420 g
Six Salted Caramel Ice Cream Cones
462 g
Minced Garlic
Salad Seasoning mix - Aromatic herbs
50 g
Lemon Butter Sauce
Vegetable Fried Rice
Grilled Vegetable Lasagna
Mixed Vegetables (Floret Trio)
2 Vanilla Crème Brûlée
Cod Brandade with Potato Purée
Tomato and Eggplant Gratin
Vegetable Stir-Fry
Maison Thiriet
Bites and Appetizers
Appetizers
Bakery
Desserts
Children's Menu