Always looking for new products to increase the added value of their recipes, the restaurateurs will love the new range of garlic frayed that Jean Routhiau has concocted!
Jean Routhiau revisits here an ancestral recipe, authentic and very easy to implement. Jean Routhiau meat frays are made from meat cooked in a natural broth of vegetables and are available in 4 references: beef, roast chicken, duck, pork.
These 4 new culinary aids are very easy to portion into slices before reheating and leaves the creativity of the chefs, who can imagine many recipes authentic and very tasty, from the simplest to the most sophisticated!
Made from high quality raw materials, with natural ingredients without coloring, without preservatives, the garlic are pasteurized and packaged under vacuum to guarantee a total bacteriological safety after having cooked slowly in pot for 4 hours, in a juice of cooking With onions and carrots. Thanks to this method of production, garnished garlic have an optimal taste quality with fibrous, juicy and truly tasty meats!
4 references for 4 times more unreleased recipes
The cooked beef fraîche: a product cooked from beef 100% muscle Ideas recipe: in burgers, in salad, in parmentier!
Prepared recipes: in a glass, to garnish a bruschetta or a pizza, in the tacos or fajitas for a touch of exoticism.
The cooked duck breast of Duck: a product cooked from fully boned duck sleeves. Recipe ideas: salad, pie, parmentier & other dishes BISTROT.
The cooked pork fillet: a product cooked from the shoulder of pork. Ideas recipe: in sandwich crunch, to stuff different vegetables, lasagna ...
Jean Routhiau garnished with garlic are consumed hot or cold and open the appetite for new recipes even more creative! In hot or cold appetizers, in a dish of the day, in a snack ... the possibilities are endless!
The cooked beef fraîche: a product cooked from beef 100% muscle Ideas recipe: in burgers, in salad, in parmentier!
Prepared recipes: in a glass, to garnish a bruschetta or a pizza, in the tacos or fajitas for a touch of exoticism.
The cooked duck breast of Duck: a product cooked from fully boned duck sleeves. Recipe ideas: salad, pie, parmentier & other dishes BISTROT.
The cooked pork fillet: a product cooked from the shoulder of pork. Ideas recipe: in sandwich crunch, to stuff different vegetables, lasagna ...
Practical
The Jean Routhiau meat frays are packaged in 800 g pasteurized vacuum packs. Their implementation is simple and fast and your cost portion is perfectly controlled (zero loss!): • 20 minutes in the bain marie at 85 ° C • 15 minutes in the steam oven at 85 ° C • 1 minute 30 in the microwave for A serving of 100 g (3 minutes for 800 g).
Jean Routhiau revisits here an ancestral recipe, authentic and very easy to implement. Jean Routhiau meat frays are made from meat cooked in a natural broth of vegetables and are available in 4 references: beef, roast chicken, duck, pork.
These 4 new culinary aids are very easy to portion into slices before reheating and leaves the creativity of the chefs, who can imagine many recipes authentic and very tasty, from the simplest to the most sophisticated!
Made from high quality raw materials, with natural ingredients without coloring, without preservatives, the garlic are pasteurized and packaged under vacuum to guarantee a total bacteriological safety after having cooked slowly in pot for 4 hours, in a juice of cooking With onions and carrots. Thanks to this method of production, garnished garlic have an optimal taste quality with fibrous, juicy and truly tasty meats!
4 references for 4 times more unreleased recipes
The cooked beef fraîche: a product cooked from beef 100% muscle Ideas recipe: in burgers, in salad, in parmentier!
Prepared recipes: in a glass, to garnish a bruschetta or a pizza, in the tacos or fajitas for a touch of exoticism.
The cooked duck breast of Duck: a product cooked from fully boned duck sleeves. Recipe ideas: salad, pie, parmentier & other dishes BISTROT.
The cooked pork fillet: a product cooked from the shoulder of pork. Ideas recipe: in sandwich crunch, to stuff different vegetables, lasagna ...
Jean Routhiau garnished with garlic are consumed hot or cold and open the appetite for new recipes even more creative! In hot or cold appetizers, in a dish of the day, in a snack ... the possibilities are endless!
The cooked beef fraîche: a product cooked from beef 100% muscle Ideas recipe: in burgers, in salad, in parmentier!
Prepared recipes: in a glass, to garnish a bruschetta or a pizza, in the tacos or fajitas for a touch of exoticism.
The cooked duck breast of Duck: a product cooked from fully boned duck sleeves. Recipe ideas: salad, pie, parmentier & other dishes BISTROT.
The cooked pork fillet: a product cooked from the shoulder of pork. Ideas recipe: in sandwich crunch, to stuff different vegetables, lasagna ...
Practical
The Jean Routhiau meat frays are packaged in 800 g pasteurized vacuum packs. Their implementation is simple and fast and your cost portion is perfectly controlled (zero loss!): • 20 minutes in the bain marie at 85 ° C • 15 minutes in the steam oven at 85 ° C • 1 minute 30 in the microwave for A serving of 100 g (3 minutes for 800 g).