They are essential for making white or brown sauces, as a base for stir-fries or braised meat / vegetables. They are free of hydrogenated fat, gluten and sodium glutamate.
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Very appreciated as a starter, our soups are reconstituted by the simple addition of boiling water. They have a velvety texture and are very tasty. -
Very appreciated as a starter, our soups are reconstituted by the simple addition of boiling water. They have a velvety texture and are very tasty. -
Very appreciated as a starter, our soups are reconstituted by the simple addition of boiling water. They have a velvety texture and are very tasty. -
Very appreciated as a starter, our soups are reconstituted by the simple addition of boiling water. They have a velvety texture and are very tasty. -
Very appreciated as a starter, our soups are reconstituted by the simple addition of boiling water. They have a velvety texture and are very tasty. -
Very appreciated as a starter, our soups are reconstituted by the simple addition of boiling water. They have a velvety texture and are very tasty. -
Very appreciated as a starter, our soups are reconstituted by the simple addition of boiling water. They have a velvety texture and are very tasty. -
Very appreciated as a starter, our soups are reconstituted by the simple addition of boiling water. They have a velvety texture and are very tasty. -
As a side dish to meat or fish, they constitute a carbohydrate intake allowing a feeling of longer satiety. -
As a side dish to meat or fish, they constitute a carbohydrate intake allowing a feeling of longer satiety. -
As a side dish to meat or fish, they constitute a carbohydrate intake allowing a feeling of longer satiety.
Jus de Rôti de Porc
Jus de Poulet Rôti
Fumet de Poisson
Jus de Veau non-lié
Onion soup
Pumpkin cream
Potato and carrot velouté
9 vegetables soup
Mushroom cream
Leek and potato velouté
Cream of asparagus
Carrots
Cauliflower
Leeks
Peas
Turnips
French beans
Spinach
Zucchini
