11

L’INCROYABLEFlavoured base with a butcher style pure beef patty 15% fat, two slices of cheddar and a delicious onions confit for a slightly sweet touch. Ready to use, this all- in-one solution will significantly improve all your burgers.

22

– THORSTEN SENGUTTA CORPORATE EXECUTIVE CHEF CRYSTAL CRUISES

The perfection of the sous-vide technique, helps

our chefs to create a fantastic final product on the

plate, for our onboard guests. Sealing the food in

sturdy plastic bags retains juices and aroma that,

otherwise, would be lost in the process. Sous-

vide makes it possible to unlock the full potential

of food. Placing the food in a water bath, with

the temperature set at the desired final cooking

temperature of the food, prevents overcooking,

because the food cannot get

“

”

THE MAGIC OF SOUS-VIDE

Cuisine Solutions Quality

Sous-vide—French for “under-vacuum”—is an innovative cooking technique in which food is vacuum sealed and slow-cooked in water at constant low temperatures until it’s perfectly cooked through. No other cooking method produces such consistently excellent textures and flavors, or maintains the natural integrity of foods so well.

This revolutionary and technologic process is recognized as one of the most innovative cooking method and has dramatically changed the way chefs work today by bringing to the culinary art, the scientific precision

A PERFECT COOKING

Water is the best thermal conductor, it can control the temperature to the nearest tenth of a degree. Cooking in water bath allows the control of complex cooking curves for a precise and homogeneous result.

“

”– BRUNO GOUSSAULT SCIENTIFIC DIRECTOR AND CREA FOUNDER

Sous-vide cooking at perfect

temperature is a predictive

cooking method with con-

stant results to meet the

needs of consumers and

the requirements of chefs,

thanks to complete mastery

of time and temperature.

“

“STEPS OF SOUS-VIDE COOKING

02. LET INGREDIENTS COOL Make sure proteins have cooled to 43°F (6°C) or lower before placing in pouch.

03. PREPARE SOUS-VIDE POUCH Place ingredients, including any seasonings, in the pouch and vacuum seal.

01. PREPARE FRESH INGREDIENTS Sear, grill, or keep ingredients raw. Season according to recipe. 04. COOK IN WATER BATH

Sous-vide pouch circulates in water at a precise temperature for a set time.

05. REMOVE COOKED PRODUCTS FROM POUCH Refrigerate for later use, or prep for serving by searing, grilling, or frying.

3

OUR CERTIFICATIONS

REHEATING PROCESS

PRODUCT INFORMATION

CONSERVATION PROCESS

Our production sites are certified BRC grade AA. The BRC certification aims to ensure a common basis for food safety requirements. Grade AA is the highest level of this certification. This annual renewal is the assurance of our safety and expertise.

In order to satisfy your needs, some products are certified Halal and VBF (French Beef). At your request, we offer you other certifications (European Organic Agriculture, Red Label, Protected Denomination Origin (PDO), Protected Geographic Indication (PGI) ...)

Below are icons illustrating our recommendations for each product.

All the temperature tips are given for thawed products.

Each reheating process* is illustrated by the estimation of an average time required. This indication is based on a constant energy power for each technology.

In order to avoid overcooking, we recommend probing our products to the core during the first reheating tests. For more information, please call us +33 2 32 25 06 06.

The specificities of our products are identified in our catalog with the following icons:

The products can be used thawed (ideal for better flavour) in a cold room between 12 and 24 hours in advance, depending on the products. Thawed in bags, the products can be conserved for 7 days* in cold room (between 0 and +4°C).

*defrosting day included

The products can be used frozen, according to the reheating process. Frozen products have a shelf life of 18 months from the manufacturing date.

MICROWAVE 700 WATTS

STEAM OVEN 60° C

TRADITIONAL OVEN 180 ° C

WATER BATH 60°C

MULTIPORTIONSNEW

PRODUCT

NEW

Most of our products are in single portion except those

indicated by this icon.

*Reheating tips are given as an indication and may vary depending on equipment.

Ultra-fast cooking mode and reheating process, combining a permanent temperature of the oven and the programming of a pulsed air return for the coloring, and a microwave for the core temperature.

FRANCE ORIGIN

PROTECTEDGEOGRAPHICAL

INDICATION

ANIMAL WELFARE FARM ASSURED CERTIFIED

FREE RANGE EGGS

COMBINED OVEN RESTITUTIONS POSSIBLE FOR ALL NEW PRODUCTS, CONTACT US FOR MORE INFORMATION.

ORGANICAGRICULTURE

SLICEDPRODUCTS

BREVET EU #2632806

TRANCHÉpuisCUIT

VA

LID

É E

N B

E, DK, FR, DE, IE, IT, NL, N

O, E

S, SE

, G

B

ANTIBIOTIC FREE

VEGETARIAN

VEGETARIAN

VEGAN

VEGAN

COLD AND WARM USE

COLD USE

AA Grade

4

HONEY SPICES CHICKEN FILLET

Skin on calibrated fillet

Colored before cooking

Perfect for Banqueting

and Catering

Low saturated fat

No additives,

no preservatives

and food colouring

New Products . . . . . . . . . . . . . . . . . . . 6

Culinary BasesPoultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Gourmet OfferCoconut Oatmeal . . . . . . . . . . . . . . . . . . . . 14 Scrambled Eggs . . . . . . . . . . . . . . . . . . . . . . . . 14

Snacking InspirationsSnacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16Sliced Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Cooked with sauceFish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Mediterranean Recipes . . . . . . . . . . . . . 25Exotic Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

SidesSeeds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31Sides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Sauces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Customized Offer . . . . . . . . 37

Product List . . . . . . . . . . . . . . . . . . . . . 41

SUMMARY

5

New products

LAMB WITH MACHBOUS SAUCE

A must have dish from the Persian Golf, this traditional recipe of long slowly simmered lamb shank in a flavored sauce with roasted spices is an ideal dish to share. To taste absolutely !

L’INCROYABLE

Flavoured base with a butcher style pure beef patty 15% fat, two slices of cheddar and a delicious onions confit for a slightly sweet touch. Ready to use, this all- in-one solution will significantly improve all your burgers.

HONEY SPICES CHICKEN FILLET

Skin on chicken fillet, colored before cooking, seasoned with a delicious blend of roasted spices and slightly caramelized honey for a real blast of flavors.

PARSNIP MASH

Real parnish mash bound in French cream with a brunoise of carrots and zucchinis for a very sweet taste.

VEGETARIAN

NEW

66

Our products are perfectly cooked with simple seasonings to preserve their authentic taste. We offer a large range of quality products, sliced or whole meat, poultry and fish.

All our raw materials are carefully selected and are subject to rigorous research. When we buy beef meat, we favor breed, origin, farming conditions and the feeding of the animal. Then, depending on our different culinary applications, we consider the slaughter age of the animal and the nature of the pieces.

Our obsession? We want to offer you the best thanks to the quality of our culinary bases!

Your talent? To present them in many recipes and to combine them with new ingredients and aromas to create exceptional dishes.

Culinary Bases

77

ANIMAL WELLBEINGRespect of the animal,

Cleanliness guaranted,

Airy and lighted building,

Soft manipulations.

TASTESous-vide cooking

at right temperature

bringing, fondant,

tenderness and

juiciness, several

refunds possible.

CHAROLAIS BEEFMost famous meat breed,

Appreciated for its marbling and low fat,

Origin France : born, raised, shot.

REASONNED AGRICULTUREGood practice,

Respect of environment,

Animal traceability.

BALANCED DIETComes from the farm (90%),

Respect of the seasons and graze

as soon as possible.

OUR REQUIREMENTS

All our meats, fish, vegetables and spices are systematically and strictly selected and must have a precise specification. We favor partners and short

supply chains that are sustainable and respectful of the environment. Finally, our regular audits guarantee total traceability..

88

Culinary Bases

Poultry

ROASTED DUCKLING BREASTSkin on duckling filet, roasted and cooked at perfect temperature.

DUCK LEG WITH GARLIC & NIGELLARoasted duck leg seasonded with garlic, sea salt and Nigel grain.This tender and juicy, product is full of flavors which can be presented whole or pulled for different applications.

GRILLED CHICKEN BREASTSkinless chicken fillet cross grilled, before being cooked at perfect temperature.

REFERENCE:

727 985

WEIGHT:

145 G +/- 20 G

PACKAGING:

30 PORTIONS

(5 POUCHES X

6 PORTIONS)

REFERENCE:

729 310

WEIGHT:

90 G +/- 15 G

PACKAGING:

56 PORTIONS

(7 POUCHES X

8 PORTIONS)

REFERENCE:

721 757

WEIGHT:

140 G +/- 10 G

PACKAGING:

25 POUCHES

8 MIN AT 180°C

20 MIN AT 56°C

THEN SNACK ON SKIN SIDE

6

6 MIN AT 180°CTHEN SNACK

ON SKIN SIDE

15 MIN AT 60°C

SEAR ON SKIN SIDE

HONEY SPICES CHICKEN FILLETSkin on chicken fillet, colored before cooking, seasoned with a delicious blend of roasted spices and slightly caramelized honey for a real blast of flavors.

REFERENCE:

729 230

WEIGHT:

120 G +/- 10 G

PACKAGING:

88 PORTIONS

(11 POUCHES X

8 PORTIONS)

NEW

20-25 MIN AT 60°C

THEN SEAR 1MIN ON SKIN SIDE

SNACK AND COOK

6 MIN AT 180°C

10-15 MIN AT 180°C8

4-5 MIN

99

LAMB SHOULDER CONFITA large piece of lamb shoulder slow cooked for hours to reach the perfect confit texture. It can be used in many ways as pulled or slightly snacked.

LAMB SHANKLamb shank with bone, confit in it’s juice.

ROASTED LAMB RACKRoasted lamb rack cooked at perfect temperature.

Lamb

REFERENCE:

724 591

WEIGHT:

180 G +/- 20 G

PACKAGING:

25 POUCHES

20 MIN AT 180°C

8-10 MIN AT 180°C

REFERENCE:

724 879

WEIGHT:

250 G +/- 20 G

PACKAGING:

50 POUCHES

15 MIN AT 180°C

REFERENCE:

721 874

WEIGHT:

350 G +/- 25 G

PACKAGING:

25 POUCHES

20 MIN AT 70°C

25 MIN AT 70°C

15 MIN AT 56 °CAND SEAR

ON SKIN SIDE

SEARED CHICKEN BREASTSkin on grilled chicken filet with skin, cooked at perfect temperature.

CORN FED CHICKEN SUPREMECorn fed chicken supreme with skin on cooked at perfect temperaure, simply seasoned with salt and pepper.

SEMI BONELESS CHICKEN THIGH WITH THYME AND JUICEChicken thigh semi boneless slow cooked at perfect temperature seasonned with salt, pepper, garlic and thyme.

REFERENCE:

727 986

WEIGHT:

135 G +/- 10 G

PACKAGING:

40 PORTIONS

(5 POUCHES X

8 PORTIONS)

REFERENCE:

728 743

WEIGHT:

170 G (APPROX.)

PACKAGING:

45 PORTIONS

(9 POUCHES X

5 PORTIONS)

6 MIN AT 180°C5

20-25 MIN AT 60°CTHEN SEAR 1 MIN ON SKIN SIDE 8

REFERENCE:

729 112

WEIGHT:

230 G +/- 20 G

PACKAGING:

25 POUCHES

20-25 MIN AT 63°C

20 MIN AT 60°CSEAR ON

SKIN SIDE

6 MIN AT 180°C

10-15 MIN AT 180°C

1010

Culinary Bases

Beef

SLOW COOKED BEEFTasty and tender piece of beef just seasoned of salt and pepper.

REFERENCE:

728 991

WEIGHT:

750 G +/-400 G

PACKAGING:

8 POUCHES

BEEF RIBS PORTIONSBeef rib portions tenderized by slow cooking. These portions have many possibilities.

8

40 MIN AT 180°C

JACOB’S LADDER(SHORT RIB ON-THE-BONE)

3 brisket ribs for sharing with an unique tenderness. Seared, grilled, braised.

REFERENCE:

729 180

WEIGHT:

1.5 KG +/-400 G

PACKAGING:

7 POUCHES

20-25 MIN AT 56°C

THEN SNACK ON SKIN SIDE

10-15 MIN AT 180°C

20 MIN AT 60°C

30 MIN AT 60°C

20-25 MIN AT 56° CTHEN SEAR

ON 1MIN EACH SIDE

10 MIN AT 180°C

REHEAT IN THE JUS

25 - 35 MIN AT 60°C

REFERENCE:

728 889

WEIGHT:

800 G +/-20 G approx. 8 pieces of 100 g

PACKAGING:

48 (6 POUCHES

X 8 PORTIONS)

15-20 MIN AT 180°C

CHUCK SHORT RIB The sous-vide cooking technique has sublimated this chuck short rib. Just seared and seasoned with salt and pepper for incomparable taste.

REFERENCE:

729 201

WEIGHT:

1.1 KG +/- 500 G

PACKAGING:

8 POUCHES

FEATHER BLADE Incomparable softness for this whole piece of feather blade cooked in its organic vegetable stock.

REFERENCE:

728 687

WEIGHT:

1.5 KG APPROX.

PACKAGING:

6 POUCHES

1111

POACHED SEA BASS FILLET WITH SKINPoached sea bass with its skin, cooked at perfect temperature.

POACHED COD FILLETPoached cod fillet skinless and cooked at just temperature. Origin North East Atlantic

FishREFERENCE:

721 861

WEIGHT:

125 G +/- 25 G

PACKAGING:

35 POUCHES

REFERENCE:

721 860

WEIGHT:

130 G +/- 20 G

PACKAGING:

35 POUCHES

15 MIN AT 60°COR SEAR

5 MIN AT 60°CSEAR ON

SKIN SIDE

GRILLED ATLANTIC SALMONAtlantic Salmon* grilled and cooked at perfect temperature.*Salmo Salar, raised in Chili or Norway

REFERENCE:

721 866

WEIGHT:

155 G +/- 10 G

PACKAGING:

36 POUCHES

10 MIN AT 180°C

20 MIN AT 60°C

SALMON FLAKESPulled slow salmon cooked sous vide and seasonned with salt. Ideal for toppings in salads, sandwiches, pasta and many other applications...

REFERENCE:

727 233

WEIGHT:

1 KG +/- 50 G

PACKAGING:

4 POUCHES

THAW 12 HOURS BETWEEN 0°C AND + 4°C

AND SERVE IMMEDIATELY

8 MIN AT 180°C

8 MIN AT 180°C

1212

The Gourmet Offer

An innovative solution, ready to use, to taste at any time of day, from breakfast to dinner, through brunch and snacks.

1313

The Gourmet Offer

COCONUT OATMEAL

Perfectly balanced mix of crushed oat seeds, chia seeds and coconut milk.

REFERENCE:

722 957

WEIGHT:

910 G +/- 50 G

PACKAGING:

8 POUCHES

THAW 12 HOURS TO 24 HOURS BETWEEN 0°C AND + 4°C

SCRAMBLED EGGS

Creamy and smooth scrambled eggs, from free range eggs. Ready for use.

VEGETARIANREFERENCE:

722 615

WEIGHT:

1 KG +/- 50 G

PACKAGING:

10 POUCHES

SCRAMBLED EGGSFree range eggs

Preservatives and GMO free recipe

Double texture:

creamy and well cooked

COCONUT OATMEALEndless applications

Fiber rich

15 MIN AT 80°

2-4 MIN AT 700W

TURN THE POUCH

20 MIN AT 150°C

VEGAN

1414

SnackingInspiration

Solutions for Burgers, Buns, Bagels for endless creative

combinations and incomparable quality.

151515

Snacking

SALMON FLAKESPulled slow salmon cooked sous vide and seasonned with salt. Ideal for toppings in salads, sandwishes, pasta and many other applications...

REFERENCE:

727 233

WEIGHT:

1 KG +/- 50 G

PACKAGING:

4 POUCHES

THAW 12 HOURS BETWEEN 0°C AND + 4°C

AND SERVE MMEDIATELY

BORN, RAISE AND SLAUGHTER IN FRANCE

REFERENCE:

721 735

WEIGHT:

145 G + /-5 G

PACKAGING:

44 POUCHES

1 MIN 30COLOR IT 1 MIN

EACH SIDE

FRENCH CHAROLAIS BEEF PATTYCharolais Beef patty, butcher cut, large grain, 15% fat, authentic taste, Juicy and tasty as well. Many restitutions possible : rare, medium, cooked.

VEGGIE BURGERSubtle mix of cereals and vegetables with mellow texture, softly spiced Mediterranean flavors.

REFERENCE:

721 912

WEIGHT:

120 G +/- 10 G

PACKAGING:

44 POUCHES

1 MIN 30

VEGAN

L’INCROYABLEFlavoured base with a butcher style pure beef patty 15% fat, two slices of cheddar and a delicious onions confit for a slightly sweet touch. Ready to use, this all- in-one solution will significantly improve all your burgers.

REFERENCE:

721 967

WEIGHT:

165 G + /- 10 G

PACKAGING:

30 POUCHES

VEGAN CHILIA traditional and authentic recipe, inspired by American cooking, with peppers for a tasty trip through Texas.

REFERENCE:

722 631

WEIGHT:

1 KG +/- 50�G

PACKAGING:

10 POUCHES

1 MIN

NEW

15 MIN AT 85°C

VEGAN

2 MIN WITH BREAD ABOVE AND

BELOW, 3 MIN REST

MERRY CHEF PROGRAM

AVAILABLE ON REQUEST

CHICKEN BURGER SKIN ON BONELESSChicken high tigh skin with an unmatched mellow texture, cooked at perfect temperature, for unlimited possibilities.

REFERENCE:

721 913

WEIGHT:

120 G +/-20 G

PACKAGING:

40 POUCHES

20 MIN AT 63°CTHEN SEAR

1 MIN 30THEN SEAR

ON SKIN SIDE

1616

SnackingInspiration

Sliced products can be used : for salads, sandwichs, pizzas,

bruschettas, fajitas...

1717

SLICED BEEFBeef thigh, sliced then cooked at low temperature.

REFERENCE:

728 657

WEIGHT:

800 G (APPROX.)

PACKAGING:

5

THAW BETWEEN 24 AND 36 HOURS (0°C AND °4°C)

THAW BETWEEN 24 AND 36 HOURS (0°C AND °4°C)

THAW BETWEEN 24 AND 36 HOURS (0°C AND °4°C)

THAW BETWEEN 24 AND 36 HOURS (0°C AND °4°C)

Only Cuisine Solutions can bring you sliced products with this level of

safety, consistency, convenience and quality.

Perfectly cooked, uniformly sliced meats and poultry full of moisture

and flavor from the first to the last.

Ready for you to use in countless ways with effortless ease and peace

of mind.

EU PATENT #2632806

SLICEDthenCOOKED

VA

LID

AT

ED

IN B

E, DK, FR, DE, IE, IT, NL, N

O

, ES, S

E,

GB

Sliced Meats

SLICED PERUVIAN TURKEY BREASTA sliced turkey breast with a mix of garlic and cumin.

SLICED TANDOORI CHICKEN BREASTSliced chicken breast cooked at low temperature with a mix of onion, lemon grass, garlic, coriander, cumin and paprika.

SLICED CHICKEN BREAST A seared chicken breast, sliced and seasonned with pepper, onions garlic and paprika. Thin slices are perfect for your presentations on salads, or sandwiches.

REFERENCE:

727 910

WEIGHT:

1.1 KG (APPROX.)

EPAISSEUR:

+/- 3/4 MM

PACKAGING:

5

REFERENCE:

729 141

WEIGHT:

165 G (APPROX.)

EPAISSEUR:

+/- 8 MM

PACKAGING:

30 FILETS

REFERENCE:

729 142

WEIGHT:

165 G (APPROX.)

EPAISSEUR:

+/- 8 MM

PACKAGING:

30 FILETS

1818

RECIPE PROPOSALS

MINI-BURGER

LENTILS RISOTTO STYLE, CHICKEN SKIN ON

Chicken BreastWith its juicy texture and exceptional taste, it perfectly respond to your needs : Snacking, Fast Casual, Brewery, Catering, OBS..

19

SEARED CHICKEN BREAST

Reference: 727 986

SLICED CHICKEN

BREAST

Reference: 729 141GRILLED CHICKEN

BREAST

Reference: 729 310

CHICKEN BURGER

SKIN ON BONELESS

Reference: 721 913

CAESAR SALAD

PHÔ VEGETABLES SOUP & NOODLE & POULTRY

MEDITERRANEAN TOAST

20

This range of recipes is inspired by French tradition and world cuisine with Mediterranean flavors and exotic originality.

Our team constantly works to develop specific recipes. Besides the technical precision implied by the sous-vide technology, our chefs stand out in the elaboration of recipes requiring an

exact dosing, choice and blending of ingredients. Because the technique perfectly fits with taste excellence, we develop qualitative chefs’ solutions as professionals, for chefs.

Our goal is to offer an exceptional culinary experience thanks to our commitment to innovation and our passion.

Cooked with Sauce

BIRYANI STYLE LAMB

2121

22

LAMB WITH MACHBOUS SAUCE Référence : 729 343

Page 28

22

FishCooked with Sauce

BACK OF WHITE HAKE OF THE CAPE WITH BEURRE BLANC SAUCEBack of white hake of the Cape poached with its skin and its subtle beurre blanc sauce and flavors of shallots and white wine. Cream origin France.

REFERENCE:

728 301

WEIGHT:

175 G +/- 20 G

PACKAGING:

30 POUCHES

HAKE FILLET WITH CRAYFISH SAUCECoalfish cooked with a crustacean sauce and garnished with crayfish tails. Cream origin France.

REFERENCE:

721 859

WEIGHT:

205 G +/- 15 G

PACKAGING:

30 POUCHES

GREENLAND HALIBUT WITH AN EMULSION OF OLIVE OIL & SUN DRYED TOMATOHalibut cooked at perfect temperature with tomatoes and an emulsified olive oil sauce.

REFERENCE:

721 869

WEIGHT:

220 G +/- 15 G

PACKAGING:

25 POUCHES

15 MIN AT 60°C

12 MIN AT 180°C

WITH ALUMINIUM

15 MIN AT 60°C

12 MIN AT 180°C

WITH ALUMINIUM

20 MIN AT 60°C

12 MIN AT 180°C

WITH ALUMINIUM

“ The sous-vide has changed my cooking and approach. It improves the product and its regularity ”

CHEF HOLLY JONES

2323

MeatCooked with Sauce

BEEF CHEEKS IN RED WINE SAUCEA traditional recipe of beef cheeks cooked in a red wine sauce with onions.

REFERENCE:

724 801

WEIGHT:

265 G +/- 15 G

PACKAGING:

25 POUCHES

GUINEA FOWL SUPREME WITH FOIS GRAS SAUCESophisticated Guinea fowl supreme with foie gras sauce. Cream : Origin France.

REFERENCE:

721 875

WEIGHT:

235 G +/- 15 G

PACKAGING:

25 POUCHES

25 MIN AT 63°C

SEARED CHICKEN BREAST WITH MOREL SAUCESkin on grilled chicken fillet cooked with a morel sauce. Cream Origin France.

REFERENCE:

724 569

WEIGHT:

190 G +/- 15 G

PACKAGING:

30 POUCHES

VEAL “BLANQUETTE”A traditionnal recipe of veal « blanquette » with onions, carotts, Paris mushrooms. Cream origin France.

REFERENCE:

724 564

WEIGHT:

245 G +/- 10 G

PACKAGING:

25 POUCHES

– MOHAMED CHEIKH CHEF EXECUTIF SOFITEL PARIS LA DÉFENSE

For me Cuisine Solutions it’s as simple as, good quality products …

But unlike, thinking of most people, the sous-vide cooking keeps all the flavors and juicy of the meat.

Cooking evolves, so let’s evolve and adapt our way of consuming… “”

French Origin

20-25 MIN AT 70°C

15 MIN AT 180°C

IN PRESSURE COOKER WITH LID

12 MIN AT 180°C

IN PRESSURE COOKER WITH LID

25 MIN AT 63°C

12 MIN AT 180°C

WITH ALUMINIUM

20-25 MIN AT 70°C

12 MIN AT 180°C

WITH ALUMINIUM

2424

Mediterranean Recipes

VEAL PROVENCALA veal sauté cooked slowly at perfect temperature with tomato sauce, zucchini, capers, oregano and Espelette pepper. A refined classic dish from Southern France.

REFERENCE:

724 811

WEIGHT:

210 G +/- 15 G

PACKAGING:

25 POUCHES

EGGPLANT & SPINACHS LASAGNABased on a traditional Italian recipe, this innovative mix of grilled eggplants, spinach, onions and goat cheese is 100% vegetarian.

REFERENCE:

726 408

WEIGHT:

315 G +/- 20 G

PACKAGING:

18 CONTAINER

3 MINRETURN

THE POUCH

THAW BETWEEN 24 AND 36 HOURS IN POSITIVE COLD

VEGETARIAN

VEGETABLES CONFIT RATATOUILLEA delicious mix composed of peppers, eggplant, zucchinis, cooked in an extra virgin olive oil and seasonned with Espelette pepper. A vegetarian option or to complete a meat dish.

REFERENCE:

721 598

WEIGHT:

130 G +/- 10 G

PACKAGING:

25 POUCHES

10 MIN AT 85°C

VEGAN

VEGETABLES LASAGNA3 layers of pasta and 2 layers of vegetable with tomato sauce, eggplant, zucchini and red peppers.

REFERENCE:

726 464

WEIGHT:

315 G +/- 20 G

PACKAGING:

18 CONTAINER

15 - 20 MIN AT 180°C(OUTSIDE THE CONTAINER)

VEGETARIAN

20 MIN AT 70°C

20-25 MIN AT 70°C

12 MIN AT 180°C

WITH ALUMINIUM

2525

– ANTOINE WESTERMANN DROUANT - MON VIEIL AMI - LE COQ RICO, PARIS LE COQ RICO, NYC - LA DÉGUSTATION

Cuisine Solutions teams are for me, the undisputed experts of cooking at the perfect temperature.

The knowledge is still being shared and transmit to the collaborators by the founder : Bruno

Goussault which provide them access to his full expertise. This cooking respects totally the texture

and taste of the food, a key issue for an healthy & fair cooking. The food is honoured and it’s

stimulating for the chief !

“”

STUFFED CHICKEN BREAST WITH PESTO & MOZZARELLASeared chicken skin on and stuffed with pesto and mozarella.

REFERENCE:

724 810

WEIGHT:

140 G +/- 15 G

PACKAGING:

30 POUCHES

20 MIN AT 60°C

THAW 12 HOURS BETWEN 0°C AND 4°C

AND SERVE IMMEDIATLY

STUFFED CHICKEN WITH SPINACH AND CHEESE Seared chicken breast with skin on, delicately stuffed with cream cheese and fresh spinash.

REFERENCE:

729 327

WEIGHT:

146G +/ - 10G

PACKAGING:

64 PORTIONS

(8 POUCHES X

8 PORTIONS)

BONELESS CHICKEN STUFFED WITH BASIL & LEMON PEELSRoasted boneless chicken legs slow cooked with a stuffing full of basil and lemon peels.

REFERENCE:

721 758

WEIGHT:

150 G +/- 10 G

PACKAGING:

25 POUCHES

10 MIN AT 180°C

1 MIN 15 AT 900W

8

CHICKEN STUFFED WITH MUSHROOM AND VEGETABLES SALADSeared chicken breast with skin on, stuffed with sliced French mushroom and cream cheese.

RÉFÉRENCE:

729 281

POIDS:

150�G +/- 10�G

COLISAGE:

64 POUCHES

10 MIN AT 180°C

20 MIN AT 60°C

12-15 MIN AT 180°C

20-25 MIN AT 60°C

2626

Exotic Recipes

PRAWNS WITH CURRYPrawns cooked with curry and vegetables.

REFERENCE:

721 868

WEIGHT:

195 G +/- 10 G

PACKAGING:

30 POUCHES

PORK RIBS WITH SPICES Delicious on the bone pork ribs marinated with spices and honey for a tender texture and sweet/salty flavor.

REFERENCE:

724 567

WEIGHT:

380 G +/- 30 G

PACKAGING:

15 POUCHES

10 MIN AT 180°C

2 MIN 30 AT 900 W

– JOSÉ MORGADO MARRIOTT HOTELS , TRAVEL BRILL IANTLY

Nowadays, Cuisine Solutions’s expertise adds value to sous-vide cooked products.

The cooking is homogeneous because the food does not reduce while cooking and vitamins

losses are very small. So, while reheating, the respect of tastes and flavors are completely mastered.

A real Bonus !

“”

15 MIN AT 60°C

10-12 MIN AT 180°C

2727

CHICKEN TIKKAA traditional Indian recipe with chicken ginger, coriander and cardamon. Cream origin France.

REFERENCE:

724 597

WEIGHT:

230 G +/- 10 G

PACKAGING:

25 POUCHES

20 MIN AT 63°C

TAGINE CHICKENSlowly cooked chicken in honey and olive oil juice presented with black olives, dryed grapes and onions. This product is seasonned with garlic, cinnamon, turmeric, persley, cilantro and ginger.

REFERENCE:

724 805

WEIGHT:

190 G +/- 15 G

PACKAGING:

30 POUCHES

20 MIN AT 63°C

PERUVIAN STYLE HALF CHICKENSkin on grilled half chicken cooked with garlic and cumin.

REFERENCE:

724 802

WEIGHT:

375 G +/- 35 G

PACKAGING:

12 POUCHES

20 MIN AT 63°C

12-15 MIN AT 180°C POSSIBILITY

TO GRILL

10-12 MIN AT 180°C

10-12 MIN AT 180°C

28– PHIL IPPE BOFFO CHIEF EXECUTIVE RESTAURANT LE 19 THE PENINSULA

Cuisine Solutions is now an integral part of my professional life: very easy to use, a precious help

to succeed in the culinary exercise that is mine every day (our corporate restaurant is welcoming

about 450 employees a day!). The dishes elaborated from the sous-vide cooking give a premium

importance to the taste of each one for the hurry as for the gourmets. Defender of taste, I marry

the flavors and magnifies the plates by favoring a “cooking made by chefs” thanks to the expertise

of Cuisine Solutions.

“”

LAMB WITH MACHBOUS SAUCEA must have dish from the Persian Golf, this traditional recipe of long slowly simmered lamb shank in a flavored sauce with roasted spices is an ideal dish to share. To taste absolutely !

REFERENCE:

729 343

WEIGHT:

2 KG + /- 80 G

PACKAGING:

7 POUCHES

NEW

20-25 MIN AT 60°C

SNACK 1MIN ON SKIN SIDE

15-20 MIN AT 170°C

WITH ALUMINIUM

2828

CHICKEN TIGHT WITH TYME AND PARNISH MASH

They are a classic in your menus. This range brings together high-quality recipes that are both classic and original, and which can be used in various ways.

Potatoes, carrots, polenta, rice or cereals… Many people like all of our recipes. They are cooked accurately and with excellent ingredients (French origin cream, extra virgin olive oil, whole-grain mustard…) and can be consumed as they are or reworked your way. “Vegetarian” or even “Vegan” designations enable you to meet new consumption trends.

Our will is to permit you to complete and enrich your culinary bases, thanks to our offer of high- quality and easily declinable side dishes.

Sides

2929

PARSNIP MASHRéférence : 729 371

Page 33

SEMI BONELESS CHICKEN THIGH WITH THYME AND JUICERéférence : 729 112

Page 10

3030

ORGANIC SPELTPerfect cooking for the ancient grain, 100% organic, with hazelnut flavour. Ready to use, for salads, stewed dishes, soup or sides. Time saving !

REFERENCE:

722 942

WEIGHT:

1 KG + /- 50 G

PACKAGING:

4 POUCHES

VEGETARIAN

20 MIN AT 60°C

3 MIN 30 AT 700 W

VEGAN

VEGAN

VEGAN

Seeds

BELUGA LENTILSBright and slightly crunchy calibrated pearls with an intense caviar color for an exceptionnal finish. Ready to use, easy to implement in your salads and dishes.

REFERENCE:

729 365

WEIGHT:

1 KG +/- 50G

PACKAGING:

4 POUCHES

15 MIN AT 85°C

FREEKEHOriginating from the Middle East, this ancient grain with a smoky taste can be used in both salads and sides and brings an original flavour to dishes.

REFERENCE:

729 362

WEIGHT:

1 KG +/- 50 G

PACKAGING:

10 POUCHES

15 MIN AT 85°C

DUO OF QUINOAThis is an original base for salads and side dishes.

REFERENCE:

729 377

WEIGHT:

1 KG +/- 50�G

PACKAGING:

10 POUCHES

15 MIN AT 85°C

3131

VEGANVEGAN CHILIA traditional and authentic recipe, inspired by American cooking, with peppers for a tasty trip through Texas.

REFERENCE:

722 631

WEIGHT:

1 KG +/- 50�G

PACKAGING:

10 POUCHES

1 MIN 15 MIN À 85°C

Sides

VEGAN PALETSubtle mix of Cereals and vegetables with mellow texture and Softly spiced Mediterranean flavors.

1 MIN 30THEN SEAR

2MIN EACH SIDE

REFERENCE:

721 912

WEIGHT:

120 G +/- 10 G

PACKAGING:

44 POUCHES

RICE DUO WITH VEGETABLESA mixture of long and wild rice cooked with mushrooms, red peppers and field peas.

REFERENCE:

721 624

WEIGHT:

130 G +/- 5 G

PACKAGING:

24 POUCHES

8 MIN AT 85°C

VEGAN

VEGAN

Seeds

10-12 MIN AT 180°C

3232

MASHED POTATOES WITH CHIVESReal mashed potatoes bound in cream with a fine grade of extra virgin olive oil and embellished with chopped chives.

REFERENCE:

721 623

WEIGHT:

120 G +/- 10 G

PACKAGING:

24 POUCHES

8 MIN AT 85°C

VEGETARIAN

VEGETARIAN

LINGUINESAuthentic IGP* Alsatian egg pasta perfectly cooked just seasoned of salt.

*European label protecting local quality products and informing the consumers about the provenance and quality of a product.

REFERENCE:

721 699

WEIGHT:

100 G +/-10 G

PACKAGING:

18 POUCHES

1 MIN

VEGETARIAN

CREAMY POLENTADurum wheat semolina cooked in a semi-skimmed milk.

REFERENCE:

721 621

WEIGHT:

100 G +/- 10 G

PACKAGING:

40 POUCHES

10 MIN AT 180°C

VEGETARIAN

10 MIN AT 70°CTHEN SEAR

8 MIN AT 70°C

Sides

PARSNIP MASHReal parnish mash bound in French cream with a brunoise of carrots and zucchinis for a very sweet taste.

REFERENCE:

729 371

WEIGHT:

1 KG +/-50 G

PACKAGING:

10 POUCHES

NEW

6 MIN3MIN OF REST

IN POUCH

15 MIN AT 70°C

3MIN OF REST

3333

DUO OF CAROTTSA mix of yellow and orange carotts slowly cooked at perfect temperature and seasonned with olive oil and orange juice. This mix is seasonned with cumin and cilantro.

REFERENCE:

721 629

WEIGHT:

135 G + /- 10 G

PACKAGING:

25 POUCHES

8 MIN AT 85°C

VEGAN

EGGPLANT & SPINACHS LASAGNABased on a traditional Italian recipe, this innovative mix of grilled eggplants, spinach, onions and goat cheese is 100% vegetarian.

REFERENCE:

726 408

WEIGHT:

315 G +/- 20 G

PACKAGING:

18 CONTAINER

3 MINRETURN

THE PRODUCT

THAW BETWEEN 24 AND 36 HOURS IN

POSITIVE COLD

VEGETARIAN

Sides

VEGETABLES LASAGNA3 layers of pasta and 2 layers of vegetable with tomato sauce, eggplant, zucchini and red peppers.

REFERENCE:

726 464

WEIGHT:

315 G +/- 20 G

PACKAGING:

18 CONTAINER

15 - 20 MIN AT 180°C(OUTSIDE THE CONTAINER)

VEGETARIAN

VEGETABLES CONFIT RATATOUILLEA delicious mix composed of peppers, eggplant, zucchinis, cooked in an extra virgin olive oil and seasonned with Espelette pepper. A vegetarian option or to complete a meat dish.

REFERENCE:

721 598

WEIGHT:

130 G +/- 10 G

PACKAGING:

25 POUCHES

10 MIN AT 85°C

15 MIN AT 70°C

15 MIN AT 70°C

VEGAN

10 MIN AT 180°C

3434

Sauces Inspiration

Inspired by traditional recipes, these culinary preparations will bring

colour and richness to your dishes. Cold or hot, they perfectly lift meats,

fishes, pastas and vegetables…

3535

BIRYANI SAUCETraditional Indian spicy sauce which raise the taste of traditionnal meat or wfish dishes.

REFERENCE:

725 381

WEIGHT:

1 KG +/- 50�G

PACKAGING:

10 POUCHES

VEGAN

GREEN CURRY SAUCEA fragrant authentic sauce. Perfect with chicken or fish.

REFERENCE:

727 436

WEIGHT:

500� G +/- 20�G

PACKAGING:

14 POUCHES

The Sauces

BÉARNAISE SAUCEA great French classic of the cooking : the bearnaise sauce goes with all red meats.

REFERENCE:

728 425

WEIGHT:

500� G +/- 10�G

PACKAGING:

7 POUCHES

2 X 45 SECMASSAGE THE POUCH

TO MIX CONTENTS PRIOR TO OPENING

15 MIN AT 85°C

3 MIN 15 MIN AT 85°C

15 MIN AT 85°C

3636

Customized OfferProducts and recipes made for you, according to exact specification.*

Our Culinary team and research & development managers are at your disposal to create according to your requirements. Because the cooking evolves, and it is necessary to constantly renew your offer, we accompany you in each of your requests: characteristics of the raw material, weight of portions, fresh or frozen recipes, slicing or not, choice of slice thickness, flavor of the recipe, packaging adapted to your working methods, reheating tips adapted to your equipment…

37

You are looking for a product, a recipe, quality labels? Ask for a customized offer and we will do it for you.

* For more information, please contact our commercial service to know the conditions and the minimum of quantity.

38

T H E C O O K I N G P R O C E S S

Customized Offer

Raw Rare Medium

Raw

Rare

Medium

Stewed

Our expertise of sous-vide cooking at the right temperature allows us to adapt while preserving the juiciness and enhancing the tenderness of the meat.

Our cooking schedules are defined for each animal species, depending on the selected muscles and the maturity. Thus, for meats with or without bones, we offer a wide range of cooking: rare, medium or well-cooked.

Source Crea Bruno Goussault3939

Seared

Seasonning as you wish

1 mark grilled

Poached

2 marks grilled

Our Product can be :

4040

Product List

PRODUCT FROZEN PRODUCT REHEATING

Ref. Product WeightPackag-

ingPage

Water Bath

Steam Oven

Micro-waves

700W

Oven

180° C

FISH

721 861 Poached Sea Bass Fillet with Skin 125 g +/- 25 g 35 12 5min at 60°C 1 min 8 min

721 860 Poached Cod fillet 130 g +/- 20 g 35 12 15 min at 60°C 2 min 8 min

721 866 Grilled Atlantic Salmon 155 g +/- 10 g 36 12 20 min at 60°C 2 min 10 min

727 233 Salmon Flakes 1 kg +/- 50 g 4 12-16 - - -

728 301 Back of White Hake of the Cape

with Beurre Blanc sauce 175 g +/-20 g 30 23 15 min at 60°C 2 min 50

12 min with aluminium

721 859 Hake Fillet with Crayfish Sauce 205 g +/- 15 g 30 23 15 min at 60°C 2 min 5012 min

with aluminium

721 869Greenland Halibut with and Emulsion

of Olive Oil & Sun Dryed Tomato220 g +/- 15 g 25 23 20 min at 60°C 2 min 50

12 min with aluminium

721 868 Prawns with Curry 195 g +/- 10 g 30 27 15 min at 60°C 2 min 10-12 min

MEAT

729 343 Lamb with Machbous sauce 2 Kg +/- 80 g 7 28 20-25 min at 60°C + snack 1 min each skin side

2min 1 min of rest

15-20 min with aluminium

728 889 Beef Ribs Portions 800 g +/- 20 g 48 11 20 min at 60°C 3 min 30 10 min

729 180Jacob’s Ladder

(Short Jacob’s Rib on-the-bone)1.5 kg approx. 7 11 30 min at 60°C - 40 min

729 201 Chuck Short Rib 1.1 Kg +/- 500 g 8 1120-25 min at 56°C + Snack 1min each side

- 10-15 min

728 687 Feather Blade 1.5 kg approx. 6 11 25-35 min at 60°C - -

724 567 Pork Ribs with Spices 380 g +/- 30 g 15 27 -2 min 30 at 900W

10 min

728 991 Slow Cooked Beef 750 g +/- 400 g 8 1120-25 min at 56°C + Snack 1min each side - 15 - 20 min

724 879 Lamb Shoulder Confit 250 g +/- 20 g 50 1020 min at 70°C

+ Snack 1min each side - 15 min

721 874 Lamb Shank 350 g +/-25 g 25 10 25 min at 70°C 3 min1 min of rest

20 min

724 591 Roasted Lamb Rack 180 g +/- 20 g 25 1015 min at 56°C

snack skin side - 8-10 min

724 564 Veal “Blanquette” 245 g +/- 10 g 25 24 20-25 min at 70°C 2 min 50 12 min

724 801 Beef Cheeks in Red Wine Sauce 265 g +/- 15 g 25 24 20-25 min at 70°C 2 min 5015 min

with casserole

dish and lid

724 811 Veal Provencal 210 g +/- 15 g 25 25 20-25 min at 70°C 2 min 5012 min

with aluminium

4141

The defrost product reheating informations are indicative purpose.Possible Combined Oven reheating for all new product, contact us to +33 2 32 25 06 06 (dial 1)

*Cold Utilisation. Thraw betwen 24h and 36h in positive cold.

PRODUCT FROZEN PRODUCT REHEATING

Ref. Product WeightPackag-

ingPage

Water Bath

Steam Oven

Micro-waves

700W

Oven

180° C

POULTRY

729 230 Honey spices chicken fillet 120�g +/- 10�g 88 920-25 min at 60°C

+ Snack 1min each side

2min 1 min of rest

in pouch

Snack +

6 min

729 281Chicken stuffed with mushroom

150�g +/- 10�g 64 26 20 min at 60°C 10 min 10 min

729 327Stuffed Chicken

with spanish and cheese146g +/ - 10g 64 26 20 min at 60°C

1 min 15 at 900W

10 min

727 985 Roasted Duckling Breast 145 g +/- 20 g 30 920 min at 56°C

+ Snack 1min each side- 6 min

721 757 Duck Leg with Garlic & Nigella 140 g +/- 10 g 25 915 min at 60°C

+ Snack 1min each side

2 min 1 min of rest

in pouch8 min

729 310 Grilled Chicken Breast 90 g +/- 15 g 56 9 20-25 min at 60°C 4-5 min 10-15 min

727 986 Seared Chicken Breast 135 g +/- 10 g 40 1020-25 min at 60°C + Snack 1min each side

2 minSnack +

6 min

728 743 Corn Fed Chicken Supreme approx. 170 g 45 1020 min at 60°C

+ Snack 1min each side2 min 50

Snack +

6 min

729 112Semi boneless Chicken Thigh

with Thyme and Juice230 g +/- 20 g 25 10 20-25 min at 60°C 2 min 10-15 min

721 875Guinea Fowl Suprême with Foie Gras Sauce

235 g +/- 15 g 25 24 25 min at 63°C 2 min 50 12 min

724 569Seared Chicken Breast

with Morel Sauce190 g +/- 15 g 30 24 25 min at 63°C 2 min 50

12 min with aluminium

724 810Stuffed Chicken Breast

with Pesto and Mozzarella140 g +/- 15 g 30 26 20 min at 60°C 4-5 min 10-15 min

721 758Boneless Chicken Stuffed with Basil & Lemon Peels

150 g +/- 10 g 25 26 20-25 min at 60°C 2 min 12-15 min

724 597 Chicken Tikka 230 g +/- 10 g 25 28 20 min at 63°C2 min

1 min of rest in pouch

10-12 min

724 805 Tagine Chicken 190 g +/- 15 g 30 28 20 min at 63°C2 min

1 min of rest in pouch

10-12 min

724 802 Peruvian style Half Chicken 375 g +/- 35 g 12 28 20 min at 63°C4 min

1 min of rest in pouch

12-15 min

SLICED MEAT *

728 657 Sliced Beef approx. 800 g 5 18

729 141 Sliced Chicken Breast approx. 165 g 30 18

727 910 Sliced Peruvian Turkey Breast approx. 1.1 Kg 5 18

729 142 Sliced Tandoori Chicken Breast approx. 165 g 30 18

4242

Product List

COLLECTION AUTOMNE-HIVER 2018

PRODUCT FROZEN PRODUCT REHEATING

Ref. Product WeightPackag-

ingPage

Water Bath

Steam Oven

Micro-waves

700W

Oven

180° C

BURGER / SNACKING

721 967 L’Incroyable 165 g +/- 10 g 30 16 -2 min

with the bread (3 min of rest)

15-20 min with the top/be-low bread + alu

722 631 Vegan Chili 1 kg +/- 50 g 10 16 15 min at 85°C 1 min -

721 735 French Charolais Beef Patty 145 g +/- 5 g 44 16 - 1 min 30 -

721 913 Chicken Burger Skin on Boneless 120 g +/-20 g 40 16 20 min at 63°C 1 min 30 -

721 912 Veggie Burger 120 g +/-10 g 44 16 - 1 min 30 -

GOURMET OFFER

722 957 Coconut Oatmeal 910 g +/- 50g 8 14 15 min at 80°C 2 at 4 min -

722 615 Scrambled Eggs 1 kg +/- 50 g 10 14 25 min at 65°C 2 at 3 min20 min

at 150°C

SIDES

729 371 Parsnip Mash 1 kg +/- 50 g 10 33 15 min at 70°C 3min of rest

6 min 3min of rest

in pouch-

729 365 Beluga Lentils 1 kg +/- 50 g 4 31 15 min at 85°C - -

729 362 Freekeh 1 kg +/- 50 g 10 31 15 min at 85°C - -

729 377 Duo of quinoa 1 kg +/- 50 g 10 31 15 min at 85°C - -

722 631 Vegan Chili 1 kg +/- 50 g 10 32 15 min at 85°C 1 min -

722 942 Organic Spelt 1 kg +/- 50 g 4 31 20 min at 60°C 3 min 30 -

726 408 Eggplant & Spinachs Lasagna 315 g +/- 20 g 18 25 / 34 - 3 min 15 - 20 min

726 464 Vegetables Lasagna 315 g +/- 20 g 18 25 / 34 15 min at 70°C4 min

2 min of rest in pouch

15 - 20 min

721 598 Vegetables Confit Ratatouille 130 g +/- 10 g 25 25 / 34 10 min at 85°C 2 - 4 min -

721 621 Creamy Polenta 100 g +/- 10 g 40 33 10 min at 70°C1 min

1min of rest in pouch

10 min

721 623 Mashed Potatoes with Chives 120 g +/- 10 g 24 33 8 min at 85°C 1 min1 min of rest

-

721 624 Rice Duo with Vegetables 130 g +/- 5 g 24 32 8 min at 85°C1 min

1min of rest in pouch

10 - 12 min

721 699 Linguines 100 g +/- 10 g 18 33 8 min at 70°C 1 min -

721 629 Duo of Carotts 135 g +/- 10 g 25 34 8 min at 85°C1 min

1min of rest in pouch

10 min

THE SAUCES

728 425 Béarnaise Sauce 500�g +/- 10�g 7 36 15 min at 85°C 2 x 45 sec -

725 381 Biryani Sauce 1 kg +/- 50 g 10 36 15 min at 85°C - -

727 436 Green curry Sauce 500�g +/- 20�g 14 36 15 min at 85°C 3 min -

4343

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91

SALES MANAGERJérôme Stenger jstenger@cuisinesolutions.com +33 (0)6 19 01 13 82

EUROPE CULINARY & SALESOlivier Geyer ogeyer@cuisinesolutions.com +44 (0) 79 30 569 006

SALES ADMINISTRATIONS SERVICESandra Fourché csfadv@cuisinesolutions.com +33 (0) 32 25 06 06

Cuisine Solutions

1 Allée des Tilleuls 27400 Heudebouville France

+33 (0) 32 25 06 06

For more informations :

www.cuisinesolutions.fr www.cuisinesolutions.com

Cuisine Solutions, Ecoparc d’Heudebouville BP 703 - 27407 Louviers cedex France

SAS au capital de 3.126.000 euros

Siret 348 006 677 00036 RCS Evreux

Atmosphere picture are presentation suggestions

Picture and texts are not contractual.

Product in available stocks limits.

CUISINESOLUTIONS # I LOV ESOUSV IDE

# I LOVESOUSV IDE

44