Gourmet solutions

Gourmet solutions for professionals.

We offer you customized food solutions to simplify your daily management operations.

YOU ARE

Restaurant owner, chef or food establishment manager?

The current health crisis that we are going through is not favourable to the economy and confines us to delicate situations, moreover with a growing shortage of qualified manpower and an increase in the operating costs of your companies, the situation is becoming difficult?

We offer you a food processing solution adapted to your needs and requirements.

We guarantee you delicious and profitable products, we can produce your own recipes or customized solutions to simplify your daily management operations.

Committed to offering superior quality products, consistency and uniformity of recipes, fair and competitive pricing and a conscientious distribution system, we are your solution.

David Millet Chef

We can also collaborate with you to create your own recipes, your signature dishes or even your historical dishes that have made the reputation of your establishment.

  • Veal ice cream or half ice cream

  • Traditional chicken stock for all your cooking needs
  • Meat juice: lamb, beef, veal...

  • Shellfish coulis

  • Fish soup Marseillaise style

  • Fish Fumet

  • Salmon fillet in gravlax with dill

  • Melt-in-the-mouth lamb shoulder, candied overnight with wild thyme

  • Compote of seven-hour leg of lamb or whole seven-hour leg of lamb

  • Vacuum-packed whole cooked rack of lamb or portion

  • Beef compote for Parmentier, millefeuille or stuffing

  • Pork cheek confit with honey from Bormes le Mimosas

  • Osso Buco of veal Milanese style, fresh tomatoes, orange and lemon of Menton

  • Melt-in-the-mouth veal shank, sage flavor

  • Supreme of poultry of the Farm of Marie on the low temperature box

  • Free range chicken breast for Caesar salad

  • Poultry thigh fat (for salad...)

  • Ballottine of guinea fowl leg with black olives and tanches from Provence

  • Terrine of duck foie gras from the Landes

  • Shallot confit or red onion chutney

  • Duck leg confit with pepper berries, orange or Menton lemon

  • Pomme Pont Neuf or street corner as in the past

  • Melt-in-the-mouth apples, cooked with meat juice and herbs

  • Various vegetables, fennel confit with saffron, leeks for salad, mini vegetables...

  • Pistou of peasant basil with pine nuts...

  • Old fashioned beef heart tomato coulis

Need more information? A reservation?

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