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