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Made by Chefs for Chefs.
2018
Col
leCt
ion
Traiteur de Paris 03
Petits Fours 07
Desserts 13
Appetizers 27
Side dishes 31
Logistics 37
Contents
03
Traiteur de Paris has just one ambition: to offer the best culinary expertise through its range of premium customizable products made exclusively for professionals.”
“our story
1996The two founders of the company meet: they are Denis Pinault and
chef Yann Le Moal
1997Our first catering centre is set up
near Paris
1999We launch our first frozen
petits fours
2000The team sets up
a new production site in La Guerche-de-Bretagne
in Brittany
2002A range of desserts is added to
our catering package
2006A second production site is
opened in Fécamp in Normandy
2007The production sites are awarded
BRC and IFS food safety certifications
2008Traiteur de Paris sets out to expand across Europe
2015The brand is now distributing products across 5 continents
If you want to make quality products, you have to pour your heart and soul into them!At Traiteur de Paris, people are at the heart of the business. Everyone involved is completely invested in our project, putting their heart and soul into producing high-quality pastries.
A lot of attention to detail is required when preparing our products, and many tasks are carried out by hand.
“
”
“Our ingredients make all the difference.”We aim to offer you the most expert service we can, and we achieve that primarily though our choice of ingredients.
Our chefs select top quality ingredients. Where possible, they prioritize local French products (when using cream or butter, for example) or select carefully the origin of the products, such as Guérande salted caramel, Roussillon apricots, Sicilian lemons or Bourbon vanilla. Since September 2017, we have used certified products in our recipes, such as UTZ certified cocoa products. From 2018, all the eggs we use will be barn eggs.
Furthermore, we are proud to say that we have banned the use of the following: GMO products, artificial and synthetic coloring agents and preservatives, trans fatty acids and hydrogenated fats.
Finally, when we formulate our recipes, we aim to use vegetable-based setting agents.
Freezing seCures our produCts’ exCellent quality
Traiteur de Paris has chosen to freeze products, which is a natural way to preserve them. Freezing doesn’t alter the taste or texture and ensures the product can be restored to a standard worthy of the best restaurants.
Freezing also makes transportation easier, and guarantees food safety at the same time.
“Our commitment to your satisfaction.”
our Catering advisors are loCated as Close as possible to you
Our team based in New Jersey can advise you on how to use our products and help you make a selection.The team encourages relationships between professionals so that experiences can be shared, benefiting all involved.
paCkaging designed to suit your partiCular requirements
- Products are packed under a protective film. - Packaging solutions have been chosen
to facilitate storage.- Party and reception products are displayed
on ready-to-serve quality trays.- Our tutorials and videos show you how to
handle and prepare the products.
our logistiCs operation is managed so that it responds direCtly to your needs
- We have national and regional distributors who can provide you with the best standard of service.
- We stock our products in New Jersey, Florida and California.
- Our local team means you can call with any questions you might have.
Copyright © Free Vector Maps.com
07
Thanks to our pastry chefs’ expertise, Traiteur de Paris has devised a range of petits fours that reflect the quality
of traditional French pastry.
Petits Fours
Copyright © Free Vector Maps.comSe
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Petits Fours
prestige petits Fours
a.
b.
c.
d.e.
f.
g.
h.
6 Lime almondines with raspberry jelly and raspberries, blackcurrants and redcurrants.6 Caramel cheesecakes with a crumble base, caramel, caramel mousse and caramelized pecans.6 Almondine slices with coconut panna cotta, mango and passionfruit jelly, and shredded coconut.6 Mini choux buns with sugar pearls, praline cream and hazelnuts.6 Marly white chocolate biscuit slices, apricot and vanilla compote, Chantilly cream, semi-dried apricots and chopped pistachios.6 Chocolate Joconde squares with a crunchy chocolate base, milk chocolate mousse, chocolate ganache, white chocolate mousse and a piece of chocolate.6 Sponge cakes with redcurrant and raspberry syrup, redcurrant and strawberry jelly, mascarpone mousse, and ruby red-colored white chocolate chips.6 Marly biscuit slices with blackcurrant coulis, chestnut mousse, chestnut jelly and sugar pearls.
0159603Tray of 48 items (1.43 lbs)3 trays per case (4.30 lbs)
2 h at 40°F
Serv
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produCt highlights
Beautifully hand finished.
A luxury Petits Fours tray ready in minutes.
A protective cover.
haute Couture petits Fours
a.
b.
c.
d.
e.
f.
g.
h.
6 Chocolate tartlets (chocolate crumble, rich chocolate ganache, dark chocolate mousse, chocolate sauce with fleur de sel).6 Coffee and speculoos mokas (coffee soaked hazelnut biscuit, coffee and speculoos buttercream, crunchy hazelnut pieces).6 Monts-Blancs (hazelnut financiers with chestnut-flavored whipped cream and Bourbon vanilla extract, and a chestnut purée shell).6 Chocolate caramel slices (crunchy biscuit with chocolate caramel ganache, caramel Chantilly cream, milk chocolate slab, caramel sprinkles).6 Lemon slices (lemon cake base, lemon cream, lemon jelly with orange and lemon zest, sugar pearls).6 Crunchy raspberry financiers (financier, raspberry jelly, white chocolate crunch, raspberries).6 Apple and quince Tatins (all-butter shortbread, apple and quince tatins, mascarpone cream, cinnamon).6 Saint-Honoré cakes (pure butter shortbread biscuits, low-fat cream with Bourbon vanilla extract, choux pastry and caramel icing).
0163403Tray of 48 items (1.27 lbs)3 trays per case (3.81 lbs)
2 h at 40°F
neW reCipe
Ready to serve on an elegant black tray for a premium appearance.Supplied with a protective cover to preserve the items.
Remove cover, allow to defrost for 2 hours at 40°F and serve.
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ChoColate passion petits Fours
a.
b.
c.
d.
12 Crunchy chocolate and caramel financiers (chocolate financier, dark chocolate round and salted-butter caramel ganache).12 Gianduja praline slices (hazelnut financier, crunchy praline, Gianduja cream and nuts).12 Triple chocolate slices (chocolate Joconde biscuit, chocolate crunch, milk chocolate cream and white chocolate icing).12 Viennese coffee chocolates (chocolate crumble, chocolate and coffee cream, white chocolate mousse and cocoa powder).
0165403Tray of 48 items (1.50 lbs)3 trays per case (4.50 lbs)
2 h at 40°F
saint-germain petits Fours
a.
b.c.
d.e.
f.
g.h.
6 Strawberry slices (Joconde biscuit, strawberry jelly, buttercream and strawberry compote).6 Almondines with lemon zest, lemon cream, lemon and orange zest.6 Triple chocolate squares (chocolate Joconde biscuit, chocolate crunch, milk chocolate mousse, chocolate ganache and white chocolate mousse).6 Financiers, apricot jelly and chopped pistachios.6 Chocolate crumbles with dark chocolate ganache and dark chocolate cream.6 Caramel and cinnamon financiers with caramelized apple compote, topped with chopped almonds.6 Raspberry cheesecakes (cheesecake and raspberry jelly).6 Opéras (coffee soaked Joconde biscuit, coffee-flavored buttercream, chocolate ganache and chocolate icing).
0165303Tray of 48 items (1.51 lbs)3 trays per case (4.53 lbs)
2 h at 40°F
Suitable for vegetarians
Ready to serve on a black tray. Supplied with a protective cover to preserve the items.Remove cover, allow to defrost for 2 hours at 40°F and serve.
neW reCipe
neW
Petits Fours
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paris neW-york petits Fours
a.b.c.
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8 Raspberry cheesecakes (cheesecake, raspberry jelly).8 Apple pies (caramel financier, caramelized apples, crumble).8 Pecan nut brownies (brownie, hazelnut Chantilly cream, caramelized pecan nuts).8 Carrot cakes (carrot cake, cream cheese, orange zest).8 Banoffee pies (chocolate crumble, chocolate and banana ganache, caramel Chantilly cream, caramelized hazelnuts).8 Strawberry and cranberry doughnuts (cranberry financier, strawberry mousse, dark chocolate drizzle).
0162203Tray of 48 items (1.32 lbs)3 trays per case (3.96 lbs)
2 h at 40°F
sWeet petits Fours
a.b.
c.d.
e.f.g.h.
6 Prune flan.6 Lemon slices (Marly biscuit, lemon cream, milk foam, orangeand lemon toppings).6 Almond sponges, custard, pineapple, pistachio nuts.6 Raspberry and vanilla squares (sponge cake, vanilla mousse, raspberry mousse, raspberry jelly).6 Chocolate cakes, chocolate ganache, chopped hazelnuts.6 Praline puff.6 Chocolate éclairs, chocolate icing.6 Pistachio almond sponges, raspberry cream, raspberry.
0147603Tray of 48 items (1.32 lbs)3 trays per case (3.96 lbs)
2 h at 40°F
traditional petits Fours
a.b.c.d.e.
f.
g.h.
6 Fraisiers (Joconde biscuit, strawberry jelly, buttercream).6 Pistachio financiers, apricot jelly, chopped pistachios.6 Almond lemon sponges, lemon jelly, lemon zest.6 Chocolate éclairs, chocolate icing.6 Opéra cakes (coffee soaked Joconde biscuit, coffee buttercream, chocolate ganache, chocolate icing).6 Chocolate crumbles, ganache and chocolate mousse, chocolate-coated cereal.6 Crumbles, raspberry jelly, raspberry.6 Cocoa tartlets, caramel ganache, caramelized pecan nuts.
0147403Tray of 48 items (1.53 lbs)3 trays per case (4.59 lbs)
2 h at 40°F
a b
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baby CupCakes
a.
b.
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12 Vanilla baby cupcakes, lemon cream, lemon zest, pistachio powder.12 Tiramisu-style baby cupcakes (chocolate and hazelnut cupcake, mascarpone mousse, cocoa powder).12 Vanilla baby cupcakes, raspberry jelly, white chocolate shard.12 Chocolate baby cupcakes, chocolate ganache, chopped hazelnuts.
0137301Tray of 48 items (1.59 lbs)
2 h at 40°F
FinanCiers
a.b.c.d.e.f.
8 Almond sponge cakes with slivered almonds.8 Chocolate sponge cakes with chocolate chips.8 Almond and hazelnut sponge cakes with apple compote.8 Coconut sponge cakes.8 Pistachio sponge cakes with apricot and chopped pistachios.8 Almond sponge cakes with Morello cherries.
0160601Tray of 48 items (1.19 lbs)
2 h at 40°F
neW reCipe
Petits Fours
sWeet amuse-bouChe glasses
a.
b.
c.
d.
9 Mini chocolate glasses (ganache, chocolate mousse and sauce, white chocolate shavings).9 Mini lemon meringue glasses (crumble, lemon mousse, meringue, candied lemon zests).9 Mini tiramisu-style glasses (biscuit soaked in coffee, mascarpone mousse, Chantilly cream, cocoa powder).9 Mini raspberry and vanilla glasses (raspberry soaked biscuit, vanilla sabayon, raspberry jelly, raspberry and chopped pistachios).
012050136 items (2.38 lbs) + 36 teaspoons
4 h at 40°F
13
Our pastry chefs have developed a wide range of desserts that can be customized and made
as stylish as the French way of life.
Desserts
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ChoColate Fondant
produCt highlights
Authentic lava cake made with natural ingredients
(Chocolate / Eggs / Butter / Milk).
A sumptuous Chocolate center.
Easy and very quick to prepare.
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premium ChoColate Fondant
Premium chocolate lava cake with 22% chocolate (58% cocoa chocolate).
071680120 items of 3.17 oz (3.97 lbs)Ø 2.7"
16 mins at 350°F
ClassiC ChoColate Fondant
Traditional chocolate lava cake recipe with 8% chocolate (58% cocoa chocolate).
071690120 items of 3.53 oz (4.41 lbs)Ø 2.7"
16 mins at 350°F
Fondant With taÏnori® ChoColate oF valrhona®
Chocolate lava cake with 22% Taïnori® chocolate (64% cocoa chocolate originating from the Dominican Republic).
071700120 items of 2.82 oz (3.53 lbs)Ø 2.7"
14 mins at 350°F
produCt highlightsOur pastry chefs have chosen the Grand Cru TAÏNORI® chocolate from Dominican Republic, with a fruity and intense profile, for a true gourmet experience.
40/50 secsat 750W
40/50 secsat 750W
40 secsat 750W
16
Desserts
gianduJa shortbread Cake
Crumble, chocolate Gianduja cream, mixed nuts and candied orange, crumble.
030190116 items of 3.17 oz (3.17 lbs)Ø 2.7"
4 h at 40°F
truFFon
Chocolate ganache with 72% cocoa chocolate, chocolate mousse with 58% cocoa chocolate, French meringue heart, chocolate decoration.
030140116 items of 3 oz (3.00 lbs)Ø 2.7"
4 h at 40°F
ChoColate tartlet
Chocolate shortcrust pastry (14% butter) with dark chocolate ganache (with 32% dark chocolate) and chocolate icing.
033770124 items: 2 trays of 12 items of 3.17 oz (4.76 lbs)Ø 3.3"
4 h à 40°F
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l’opÉra
Coffee soaked Joconde biscuit, coffee buttercream, chocolate ganache with 58% and 72% cocoa chocolates, chocolate icing.
031430116 items of 2.29 oz (2.29 lbs)L X W X H: 4.3" x 1.1" x 1.6"
3 h at 40°F
triple ChoColate Cake
Cocoa biscuit, chocolate crunch, dark chocolate ganache with 58% cocoa chocolate, milk chocolate mousse, white chocolate mousse.
033290116 items of 2.29 oz (2.29 lbs)L X W X H: 4.3" x 1.1" x 1.6"
3 h at 40°F
ChoColate sliCe
Chocolate Joconde biscuit, chocolate crunch with 58% cocoa chocolate, chocolate cream and chocolate mousse made with 71% cocoa chocolate, chocolate icing.
031990116 items of 2.29 oz (2.29 lbs)L X W X H: 4.3" x 1.1" x 1.6"
3 h at 40°F
Serv
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CheeseCake
produCt highlights
Crunchy base.
Light and airy texture.
Easy to use.
19
premium CheeseCake
Cinnamon crumble, cheesecake mix, oven-baked.
020460120 items of 3.17 oz (3.97 lbs)Ø 2.7"
4 h at 40°F
Caramel CheeseCake
Crumble, caramel cheesecake mix, oven-baked.
033660120 items of 3.17 oz (3.97 lbs)Ø 2.7"
4 h at 40°F
ChoColate CheeseCake
Crumble, chocolate cheesecake mix with 58% cocoa chocolate, oven-baked.
033520120 items of 3.17 oz (3.97 lbs)Ø 2.7"
4 h at 40°F
speCuloos CheeseCake
Speculoos crumble, vanilla cheesecake mix, oven-baked.
033020120 items of 3.17 oz (3.97 lbs)Ø 2.7"
4 h at 40°F
red berry CheeseCake
Crumble, cheesecake mix, raspberry jelly, red berry mix (blackberries, raspberries, blackcurrants and redcurrants).
032970116 items of 3.17 oz (3.17 lbs)Ø 2.7"
4 h at 40°F
neW
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ChoColate and Caramel duo
Chocolate crumble, 72% cocoa chocolate mousse, creamy caramel, chocolate shard.
030230116 items of 3.17 oz (3.17 lbs)Ø 2.4"
4 h at 40°F
CappuCCino
Chocolate crumble, coffee cream, milk mousse and cocoa powder.
033650116 items of 3.35 oz (3.35 lbs)Ø 2.4"
4 h at 40°F
tiramisu
Coffee soaked biscuit, mascarpone mousse, rum and Marsala, cocoa powder.
032610116 items of 2.82 oz (2.82 lbs)Ø 2.7"
3 h at 40°F
neW
Caramel delightwith salted butter with guérande salt
Caramel crumble, creamy caramel, caramel heart filling with Guérande salt, caramel mousse, caramel crumble sprinkles.
032800116 items of 3.17 oz (3.17 lbs)Ø 2.7"
4 h at 40°F
21
apple tart With thin Crust
Buttery puff pastry, apple rosette.
050470118 items of 2.47 oz (2.78 lbs)Ø 5.1"
10 mins at 390°F
apple tatin tart
Shortcrust pastry, caramelized apples, caramel.
033100116 items of 4.23 oz (4.23 lbs)Ø 4"
10/15 mins at 390°F
1 min 30 secsat 800W
panna Cotta and mango shortbread
Coconut crumble, panna cotta with coconut, mango and passion fruit jelly, shaved coconut.
033250116 items of 3.17 oz (3.17 lbs)Ø 2.7"
3 h at 40°F
Serv
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straWberry sliCe
Almond sponge cake with strawberry jelly, light Bourbon vanilla cream, Bourbon vanilla-infused sponge cake, strawberry compote.
033480116 items of 2.47 oz (2.47 lbs)L X W X H: 4.3" x 1.1" x 1.6"
4 h at 40°F
Desserts
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red berry Charlotte
Sponge cake with raspberry pieces, vanilla mousse and red berry jelly, mix of red berries (raspberries, blackberries, redcurrants, blackcurrants), pistachios.
070120116 items of 2.82 oz (2.82 lbs)Ø 2.7"
4 h at 40°F
raspberry and straWberry tiramisu
Strawberry and raspberry soaked biscuit, mascarpone mousse, strawberry and raspberry jelly, white chocolate shard.
033800116 items of 2.82 oz (2.82 lbs)Ø 2.7"
3 h at 40°F
23
lemon sliCe
Almond and lime sponge cake with lemon zest, lemon cream, lemon-infused sponge cake, light lemon cream.
033470116 items of 2.29 oz (2.29 lbs)L X W X H: 4.3" x 1.1" x 1.6"
4 h at 40°F
lemon tartlet
Buttery shortcrust pastry (14% butter), lemon curd (22% lemon juice) and candied lemon zest.
033750124 items: 2 trays of 12 items of 3 oz (4.50 lbs)Ø 3.3"
4 h at 40°F
lemon meringue tartlet
Buttery shortcrust pastry (14% butter), lemon curd (22% lemon juice) and meringue.
033760124 items: 2 trays of 12 items of 3 oz (4.50 lbs)Ø 3.3"
4 h at 40°F
lemon meringue pie
Crumble, lemon cream, Italian meringue, mix of shaved almonds with orange & lemon zests.
031400116 items of 3.17 oz (3.17 lbs)Ø 2.7"
3 h at 40°F
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mini Canele Cakes
Mini Bordeaux canelé cake with rum.
013420196 items of 0.60 oz (3.60 lbs)
1 h at 40°F
mini apple tatin
Caramelized apples on crumble.
011100130 items of 1.34 oz (2.51 lbs)
10 mins at 300°F
broWnie-style Fondant
Chocolate fondant with 58% cocoa chocolate, chopped pecan nuts.
013490148 items of 0.70 oz (2.12 lbs)
30 mins at 40°F
mini ChoColate Fondant
Chocolate fondant with 58% cocoa chocolate with liquid chocolate center with 72% cocoa chocolate.
013470148 items of 1.06 oz (3.17 lbs)
10 mins at 300°F
mini CheeseCake
Cheesecake mix on cinnamon crumble.
013460148 items of 0.70 oz (2.12 lbs)Ø 1.6"
2 h at 40°F
30 secs in defrost mode (150W)
45 secsat 500W
10 mins at 480°F
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Mini desserts
a b c d
25
mini sWeet Cakes to garnish
a.b.c.d.
12 Vanilla financiers.12 Raspberry financiers.12 Chocolate financiers.12 Caramel financiers.
0221205Tray of 48 items (0.85 lbs)5 trays per case (4.23 lbs)
1 h at 40°F
ChoColate Cake base
Mini chocolate cake with 58% cocoa chocolate.
0220401252 items: 4 trays of 63 items (3.33 lbs)Ø 1.5"
1 h at 40°F
almond FinanCier Cake base
Mini almond cake.
0220301252 items: 4 trays of 63 items (3.33 lbs)Ø 1.5"
1 h at 40°F
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1’
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ready in seConds
Crumble
Crumble with ground almonds.
03204012 bags of 2.20 lbs (4.41 lbs)
panCakes
Pancake with cream cheese.
022060180 items of 0.88 oz (4.41 lbs)Ø 3.5"
1 h at 40°F
Reheat less than a minute
15 secs at 800W
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Traiteur de Paris has remained true to its roots by building upon its extensive experience providing
for parties and receptions. We have unrivalled expertise in developing and producing savory canapés and petits
fours.
Appetizers
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vegetarian CanapÉs
a.
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e.f.
9 Burgers, coriander-yuzu cream, sugarsnap peas, teriyaki sauce, grilled sesame seeds.9 Vegetable club sandwiches (green bread, vegetables, multigrain bread).9 Onions cakes, mascarpone, walnuts, cranberries.9 Tomato financiers, ricotta cream, mozzarella cheese ball, marinated tomato.9 Blinis, pepper cream, roasted peppers.9 Spinach cakes, mascarpone cream, broad beans, sugarsnap peas.
0159803Tray of 54 items (1.19 lbs)3 trays per case (3.57 lbs)
3 h at 40°F
mini savory glasses
a.
b.
c.
12 Small glasses of spiced smoked salmon tartare, tzatziki cream, lemon jelly.12 Small glasses of spiced cream, pepper tapenade, grilled vegetables, Manchego cheese.12 Small glasses of tomato tartare, goat cheese mousse, almonds, basil.
013700136 items (2.22 lbs) + 36 teaspoons
4 h at 40°F
Open the packaging Cut the plastic film Remove the plastic film Leave to defrost for 3 to 4 h at 40°F
important To enjoy our reception trays at their best, it is essential that you follow the instructions below.
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Appetizers
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mini quiChes
a.b.c.d.
e.
15 Mini quiches goat cheese, honey.15 Mini quiches spinach, salmon.15 Mini quiches sun-dried vegetables, tomato.15 Mini quiches with cheeses (blue, Emmental, goat cheese).15 Mini quiches porcini mushroom, parsley.
014620175 items: 3 trays of 25 items (2.98 lbs)
20/25 mins at 300°F
vegetarian mini quiChes
a.
b.c.d.
e.
15 Mini quiches with goat cheese, spinach and almonds.15 Mini quiches with broccoli and Emmental cheese.15 Mini quiches with green asparagus and coriander.15 Mini quiches with cherry tomato and mozzarella cheese.15 Mini quiches with a curry spice mix, grilled eggplant and zucchinis.
016350175 items: 3 trays of 25 items (2.98 lbs)
20/25 mins at 300°F
tomato and goat Cheese savory Cake
Cake with goat cheese, zucchini and tomatoes.
08153018 items of 8.64 oz (4.32 lbs)
22 mins at 300°F
neW
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30
mini savory Cakes to garnish
a.b.c.d.
12 Olive financiers.12 Emmental financiers.12 Tomato financiers.12 Spinach financiers.
0221105Tray of 48 items (0.85 lbs)5 trays per case (4.23 lbs)
1 h at 40°F
mini blinis Ø 1.6"
Plain mini blinis to garnish.
0133701180 items: 6 bags of 30 items (1.79 lbs)
1 h at 40°F
mini blinis Ø 2.2"
Plain mini blinis to garnish.
010530196 items: 6 bags of 16 items (1.79 lbs)
1 h at 40°F
mini savories With olives
Mini black and green olive cake.
0129401Approx. 250 items (4.41 lbs)
2 h at 40°F
mini savories With onions
Mini onion cake, chives.
0129201Approx. 250 items (4.41 lbs)
2 h at 40°F
Savory semi-finished products
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For many years now, Traiteur de Paris has been renowned for the quality of its vegetable side dishes
and its wide range of products that perfectly suit professionals' needs.
Side dishes
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potato gratin
produCt highlights
Nicely slicedFrench Potatoes.
Creamy Texture.
Easy to use.
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premium potato gratin
Potatoes, cream, Emmental cheese.
080060120 items of 3.53 oz (4.41 lbs)Ø 2.7"
24 mins at 350°F
mini grenaille potato gratin
Potatoes, cream, Emmental cheese.
082030124 items of 1.59 oz (2.38 lbs)Ø 2.4"
20 mins at 350°F
potato and porCini gratin
Potatoes, cream, Emmental cheese, porcini mushrooms.
080190120 items of 3.53 oz (4.41 lbs)Ø 2.7"
24 mins at 350°F
potato gratin With White truFFle
Potatoes, cream, Emmental cheese, white truffle 1% (Tuber aestivum).
082150120 items of 3.53 oz (4.41 lbs)Ø 2.7"
24 mins at 350°F
ClassiC potato gratin
Potatoes, cream, mozzarella cheese.
081370140 items of 4.23 oz (10.58 lbs)Ø 2.7"
24 mins at 350°F
2 mins 40 secsat 700W
2 minsat 700W
2 mins 40 secsat 700W
34
potato quenelle With White truFFle
Mashed potatoes with white truffle 1.2% (Tuber aestivum).
080880148 items of 1.23 oz (3.70 lbs)L X W X H: 3.1" x 1.4" x 1.2"
12/15 mins in a pre-heated oven at 300°F, covered with aluminum foil
For 1 piece, 1 min 10 secs at 700W
For 4 pieces, 2 mins 40 secs at 700W
sWeet potato eCrasÉ With Cheddar
Sweet potato (16% chunks and 38% purée), potatoes, cream, ginger and grilled cheddar cheese.
082400120 items of 2.47 oz (3.09 lbs)Ø 2.4"
20 mins at 300°F
potato eCrasÉ With olive oil
Crushed potatoes, cream, extra virgin olive oil, parsley and garlic.
082460120 items of 3.88 oz (4.85 lbs)Ø 2.7"
25 mins at 320°F
Side Dishes
2 mins 15 secsat 700W
3 mins 50 secs at 700W
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asparagus and parmesan purÉe
Asparagus purée (21%), green asparagus (9%), pea purée and parmesan cheese.
082410120 items of 2.47 oz (3.09 lbs)Ø 2.4"
20 mins at 300°F
vegetable tatin
Puff pastry, Mediterranean vegetables (peppers, onions, zucchinis, tomatoes).
082290118 items of 2.82 oz (3.17 lbs)Ø 3.5"
25 mins at 350°F in its paper case
polenta sliCe With garden vegetables and parmesan
Polenta with vegetables (carrots, zucchinis) and parmesan cheese.
081330120 items of 2.82 oz (3.53 lbs)L x W: 4.7" x 1.2"
20 mins at 300°F
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mushroom Flan
Button mushrooms and chive flan.
080010120 items of 2.47 oz (3.09 lbs)Ø 2.4"
22 mins at 300°F
mediterranean vegetable Flan
Vegetable flan (tomatoes, zucchinis, peppers), slice of tomato and herbs.
080180120 items of 2.47 oz (3.09 lbs)Ø 2.4"
22 mins at 300°F
zuCChini and saFFron Flan
Saffron flan and zucchini slices.
080020120 items of 2.47 oz (3.09 lbs)Ø 2.4"
22 mins at 300°F
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Side Dishes
37
Code Product Units per case Case net weight (lbs)
Cases/ Layer Layers Cases
/ Pallet
Petits Fours0159603 PRESTIGE PETITS FOURS 3 x 48 4.30 10 10 100
0163403 HAUTE COUTURE PETITS FOURS 3 x 48 3.81 8 9 72
0165303 SAINT-GERMAIN PETITS FOURS 3 x 48 4.53 8 9 72
0165403 CHOCOLATE PASSION PETITS FOURS 3 x 48 4.50 10 10 100
0162203 PARIS NEW-YORK PETITS FOURS 3 x 48 3.96 10 10 100
0147403 TRADITIONAL PETITS FOURS 3 x 48 4.59 10 10 100
0147603 SWEET PETITS FOURS 3 x 48 3.96 10 10 100
0137301 BABY CUPCAKES 48 1.59 10 24 240
0160601 FINANCIERS 48 1.19 10 35 350
Desserts0716801 PREMIUM CHOCOLATE FONDANT 20 3.97 10 25 250
0716901 CLASSIC CHOCOLATE FONDANT 20 4.41 10 25 250
0717001 FONDANT WITH TAÏNORI® CHOCOLATE OF VALRHONA® 20 3.53 10 25 250
0301901 GIANDUJA SHORTBREAD CAKE 16 3.17 10 30 300
0337701 CHOCOLATE TARTLET 24 4.76 10 15 150
0301401 TRUFFON 16 3.00 10 25 250
0314301 L’OPÉRA 16 2.29 10 30 300
0319901 CHOCOLATE SLICE 16 2.29 10 30 300
0332901 TRIPLE CHOCOLATE CAKE 16 2.29 10 30 350
0336601 CARAMEL CHEESECAKE 20 3.97 10 30 300
0204601 PREMIUM CHEESECAKE 20 3.97 10 30 300
0335201 CHOCOLATE CHEESECAKE 20 3.97 10 30 300
0330201 SPECULOOS CHEESECAKE 20 3.97 10 30 300
0329701 RED BERRY CHEESECAKE 16 3.17 10 25 250
0302301 CHOCOLATE AND CARAMEL DUO 16 3.17 10 25 250
0328001 CARAMEL DELIGHT with salted butter with Guérande salt 16 3.17 10 25 250
0336501 CAPPUCCINO 16 3.35 10 25 250
0326101 TIRAMISU 16 2.82 10 25 250
0504701 APPLE TART WITH FINE CRUST 18 2.78 10 15 150
0331001 APPLE TATIN TART 16 4.23 10 15 150
0332501 PANNA COTTA AND MANGO SHORTBREAD 16 3.17 10 30 300
0338001 RASPBERRY AND STRAWBERRY TIRAMISU 16 2.82 10 25 250
0701201 RED BERRY CHARLOTTE 16 2.82 10 25 250
0334801 STRAWBERRY SLICE 16 2.47 10 35 350
0337601 LEMON MERINGUE TARTLET 24 4.50 10 15 150
0337501 LEMON TARTLET 24 4.50 10 15 150
0314001 LEMON MERINGUE PIE 16 3.17 10 25 250
0334701 LEMON SLICE 16 2.29 10 35 350
Suitable for vegetarians
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38
Code Product Units per case Case net weight (lbs)
Cases/ Layer Layers Cases
/ Pallet
Mini desserts0134201 MINI CANELE CAKES 96 3.60 10 15 150
0111001 MINI APPLE TATIN 30 2.51 8 35 350
0134901 BROWNIE-STYLE FONDANT 48 2.12 10 25 250
0134701 MINI CHOCOLATE FONDANT 48 3.17 10 25 250
0134601 MINI CHEESECAKE 48 2.12 10 35 350
Sweet semi-finished products0221205 MINI SWEET CAKES TO GARNISH 240 4.23 10 6 60
0220401 CHOCOLATE CAKE BASE 252 3.33 10 19 190
0220301 ALMOND FINANCIER CAKE BASE 252 3.33 10 19 190
0320401 CRUMBLE 2 4.41 10 25 250
0220601 PANCAKES 80 4.41 10 20 200
Appetizers0159803 VEGETARIAN CANAPÉS 3 x 54 3.57 10 10 100
0137001 MINI SAVORY GLASSES 36 2.22 10 24 240
0146201 MINI QUICHES 75 2.98 14 16 224
0163501 VEGETARIAN MINI QUICHES 75 2.98 14 16 224
0815301 TOMATO AND GOAT CHEESE SAVORY CAKE 8 4.32 10 15 150
Savory semi-finished products0221105 MINI SAVORY CAKES TO GARNISH 240 4.23 10 6 60
0133701 MINI BLINIS Ø 1.6" 180 1.79 10 30 300
0105301 MINI BLINIS Ø 2.2" 96 1.79 10 30 300
0129401 MINI SAVORIES WITH OLIVES 250 4.41 10 15 150
0129201 MINI SAVORIES WITH ONIONS 250 4.41 10 15 150
Side dishes0800601 PREMIUM POTATO GRATIN 20 4.41 10 25 250
0813701 CLASSIC POTATO GRATIN 40 10.58 10 15 150
0820301 MINI GRENAILLE POTATO GRATIN 24 2.38 10 25 250
0801901 POTATO AND MUSHROOM GRATIN 20 4.41 10 25 250
0821501 POTATO GRATIN WITH WHITE TRUFFLE 20 4.41 10 25 250
0824001 SWEET POTATO ÉCRASÉ WITH CHEDDAR 20 3.09 10 25 250
0824601 POTATO ÉCRASÉ WITH OLIVE OIL 20 4.85 10 25 250
0808801 POTATO QUENELLE WITH WHITE TRUFFLE 48 3.70 10 25 250
0824101 ASPARAGUS AND PARMESAN PURÉE 20 3.09 10 25 250
0822901 VEGETABLE TATIN 18 3.17 14 16 224
0813301 POLENTA SLICE WITH GARDEN VEGETABLES AND PARMESAN 20 3.53 10 30 300
0800101 MUSHROOM FLAN 20 3.09 10 25 250
0801801 MEDITERRANEAN VEGETABLE FLAN 20 3.09 10 25 250
0800201 ZUCCHINI AND SAFFRON FLAN 20 3.09 10 25 250
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Suitable for vegetarians
thank you
With our grateful thanks to WhiteFields Café in Cesson Sévigné and Léon Le Cochon Restaurant in Rennes, France.
Design © Happy Soup. January 2018 - Photo credits © B. Duquenne, G. Gauter, Happy Soup, Stéphane Laure, Point Cardinal and iStock.
Photos and information not contractually binding.
276, rue de Châteaugiron. CS 3633135063 RENNES Cedex - France
Tel. +33 (0)2 99 86 76 00Fax. +33 (0)2 99 86 76 01lechef@traiteurdeparis.com
Benjamin Buetas11 Enterprise Ave. NorthSecaucus, NJ, 07094
Phone: +1 347 481 9682Email: bbuetas@traiteurdeparis.com
www.traiteurdeparis.comFolloW us
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