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Cooked Ratatouille - 4 portions
600 g
Cod Brandade with Potato Purée
1.0 kg
Salmon and Spinach Lasagna - 3 to 4 Servings
900 g
Moroccan-Style Chicken
800 g
Salmon Wellington
700 g
10 Cheese Puff Pastries (Emmental)
Vegetables and Salmon Pie
500 g
Shrimp and Scallop Pie
Pulled Pork Tourtière
Maison Thiriet
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