Maison Thiriet

Precooked green beans

750 g

Cooked Ratatouille - 4 portions

600 g

2 Puff Pastry Sheets (Rounds)

500 g

12 Puff Pastry Appetizers

150 g

15 Fish Sticks (Sustainable fishing)

450 g

Cod Brandade with Potato Purée

1.0 kg

10 Cheese Puff Pastries (Emmental)

1.0 kg

Goat Cheese Bites With Tomato

150 g

Salmon Wellington

700 g

Fried Calamari

500 g

Porcini and Button Mushroom Risotto

500 g

Salmon and Spinach Lasagna - 3 to 4 Servings

900 g

Thin Crust Margherita Pizza

330 g

4 Mini Vegetable Gratins

400 g

2 Creamy Seafood Casserole

240 g

Tomato and Eggplant Gratin

450 g

Salmon With Dijon Mustard Sauce and Rice

330 g

Savoury Zucchini Bread with Tomato and Goat Cheese

240 g

Vegetables and Salmon Pie

500 g

12 Cheese Puff Pastry Bites

150 g

Organic Sliced Leeks

600 g

Stir Fry Asparagus, Mushrooms & Peas

450 g

Cheese Ball Bites (Duo)

180 g

Mozzarella Sticks

200 g

4 Portuguese Custard Tarts (Pasteis de Nata)

240 g

2 Premade Pizza Dough

500 g

Zucchini, Tomato, and Basil Gratin

450 g

Spinach and Ricotta Cannelloni

850 g

6 Cereal-Breaded Fish Fillets

480 g

Two-Cheese Pizza

360 g

9 Cheese Pizzas Bites

270 g

Grilled Vegetable Lasagna

900 g

Grilled Vegetable and Goat Cheese Lasagna

350 g

Chocolate Fondant

470 g

Mushroom Velouté

1.0 kg

Mushroom and Emmental Cheese Lasagna

350 g

Almond-Pear Tart

490 g

Sliced Zucchini

1.0 kg

Layered Chocolate Caramel Cake

320 g

Heirloom Vegetable Trio

600 g

Diced Sweet Potatoes

600 g

Tabbouleh Couscous Salad

600 g

Salmon and Leek Flammekueche

275 g

Mediterranean Vegetable Pizza

450 g

12 Petits Fours

130 g

Ricotta, Zucchini and Pesto Rosso Ravioli

330 g