Sodas & Fruit Juices

Total Page:16

File Type:pdf, Size:1020Kb

Sodas & Fruit Juices APERITIFS SODAS & FRUIT JUICES Glass of Champagne , Kir Royal 15cl 15.00 € Finley: 25cl 6.00 € G.H.MUMM Brut Sélection Grand Cru Lemon and Elderflower, Aperol Spritz, Finley Spritz 3cl 9.00 € Grapefruit and Blood Orange All tax included. Prices in Euros Ricard, Pastis 51 4cl 6.50 € Coca Cola: 33cl 6.00 € 50cl 7.00 € Kir, Porto 15cl 6.50 € Coca Cola, Coca Cola Zéro, Américano, Martini Gin, Finley Gin 4cl 12.00 € Coca Cola Light, Coca Cola Life BEERS Softs: 33cl 6.00 € 50cl 7.00 € Fanta orange, Sprite, Nestea, Draft beer Carlsberg 33cl 6.50 € Minute Maid Draft beer Carlsberg 50cl 8.00 € Bottled beer Carlsberg 33cl 8.00 € Powerade: 50cl 8.00 € Bottled beer Sol 33cl 8.00 € Icestorm, Cherry, Lemon, Orange Energy drink: 50cl 8.00 € BY THE GLASS 15cl 8.00 € WINES Monster Original « Alcohol abuse is dangerous for your health » Apremont, Chignin Bergeron Gamay, Mondeuse Fruit Juices 50cl 7.00 € Fresh Fruit Juices 50cl 8.50 € ALCOOLS - 4cl Scotch whisky Ballantine's Finest 12.00 € HOT DRINKS Scotch whisky Ballantine's Brasil 16.00 € Coffee Espresso, Decaffeinated 3.20 € Scotch whisky Ballantine's 17 years 20.00 € Double Espresso, Double Decaffeinated 5.80 € Gin Plymouth Navy Strengh 16.00 € Large coffee, Coffee and milk, 5.90 € Rhum Havana Club 7 years 16.00 € Chocolate, Hot Lemon, Capuccino Rhum Havana Club 20.00 € Hot Wine - 20cl 6.50 € Selección de Maestros Irish Coffee - 2cl 15.00 € Cognac Martell Cordon Bleu 25.00 € Génépi 8.00 € TEAS & HERBAL TEAS MINERAL WATERS Jasmin, Earl Grey, English Breakfast 6.00 € Badoit, Evian 75cl 7.50 € Verbena, lime, citrus mint 6.00 € DRINKS our farmers cheeses selection All tax included. Prices in Euros FRUITIÈRE CHEESE PLATTER: 25 € Selection of 5 Savoyard cheeses served with mixed salads and dried fruits VAL D’ISÈRE 12 € Farmhouse "Faisselle", cream and blueberries (Ferme de l'Adroit) TERMIGNON 12 € Termignon Blue cheese (alpage de Chavières, Monsieur Bantin) TIGNES 9 € "Persillé" de Tignes (Ferme Contoz) BEAUFORT 9 € BONNEVAL Bonneval Blue cheese 9 € Bonneval farmhouse tomme 9 € ABONDANCE 9 € Abondance farmhouse cheese BAUGES "Vacherin" des Bauges 9 € Bauges farmhouse tomme 9 € HAUTE SAVOIE Farmhouse Reblochon 9 € Abbaye de Tamié cheese 9 € MOUNTAIN CHEESES STARTERS IBERIAN HAM PATA NEGRA PALETTE, 29 € "cervelle de canuts" (special cheese recipe), crunchy bread with herbs All tax included. Prices in Euros DUCK FOIE GRAS, poached pear with Mondeuse wine and spices 22 € FONDANT LEEKS, parmesan, soft-boiled egg and brioche with herbs 16 € OINIONS AND BEAUFORT CHEESE PIE 16 € FRUITIERE CHEESE PLATTER: 5 Savoyard cheeses, mix green salads & dried fruits 25 € HOMEMADE SMOKED SALMON, blinis and horseradish sauce 21 € SMOKED BEEF, homemade cream cheese and rosemary perfumed bread 19 € FARMHOUSE TERRINE with chicken livers, candied garlic & thyme 16 € CRISPY REBLOCHON BITES, farmer bacon and frisée salad 22 € SOUPS ONION SOUPS: White & Brown soups 21 € VEGETABLE SOUP OF THE DAY 16 € SNAILS SOUP with watercress 19 € SMALL & BIG APPETITES CAESAR'S SALAD WITH CHICKEN (small size) 17 € CAESAR'S SALAD WITH CHICKEN, flavored rosemary "fougasse" (big size) 24 € BEEF TARTARE SERVED WITH TRUFLLE and focaccia (150gr) 24 € BEEF TARTARE SERVED WITH TRUFLLE and focaccia (300gr) 31 € SPECIAL OYSTERS N°2 Yves PAPIN (Marennes Ile d'Oléron) 6 pieces 24 € SPECIAL OYSTERS N°2 Yves PAPIN (Marennes Ile d'Oléron) 12 pieces 48 € STARTERS PASTAS CROZETTO: original Savoyard pastas, cream with bacon 26 € SPAGHETTI BOLOGNESE 29 € All tax included. Prices in Euros LASAGNA cooked with confit oxtail, hazelnut and tome de Savoie cheese 29 € MEAT DRY AGED BEEF BURGER, beaufort cheese, farm bacon & homemade ketchup 30 € RIB STEAK, (Argentina Selection) 30 € homemade mashed potatoes with reblochon cheese and pepper sauce VEAL BREAST (Limousin French selection) cooked as a "Blanquette" style 29 € SHEPPARD'S PIE OF DUCK, hot foie gras and baby leafs salad 29 € IBERIAN PORK BREAST, honey glazed, green Puy lentils and cottage cheese with herbs 27 € BEEF STEW with carotts and creamy polenta 27 € TRADITIONAL SAVOYARD HOT POT STYLE served with diot sausages 23 € BLACK PUDDING traditional homemade, roasted apple and confit quince 24 € YELLOW CHICKEN SUPREME (Challans French selection), 30 € homemade mashed potatoes flavored with truffle FISH "DEEP FRIED" PIKE PERCH lightly smoted with tartar sauce 29 € PIKE CAKE, crayfish juice finely perfumed with tarragon 26 € DISHES TO SHARE (price per person) WHOLE YELLOW CHICKEN (Périgord French selection): 29 € stuffed and roasted, steamed green cabbage LEG OF LAMB (Aveyron French selection), carrots with cumin and baby spinach 32 € SPARE RIBS, rich spices sauce and braised potatoes 29 € SPECIALS TODAY'S ROAST 30 € TODAY'S SPECIAL 30 € MAINS All tax included. Prices in Euros FUDGE ALMOND ICE-CREAM 12 € (served for 2 persons minimum) price per person LEMON MERINGUE PIE 11 € VANILLA MILLE FEUILLES 11 € PARIS BREST CAKE 11 € & praline butter cream BUGNES LYONNAISES: 10 € traditional French donuts served with malaga cream (rum and dried grapes) ROASTED PEAR 12 € & chips of meringue with honey TRADITIONAL FRUITIERE TIRAMISU 12 € CHOCOLATE FONDANT 10 € & ginger bread flavored milk FRENCH TOAST & APPLE SAUCE, 11 € cinnamon flavored FLAN 9 € old fashioned style caramel flan RICE PUDDING 11 € & caramel sauce BLUEBERRIES PIE 12 € & almonds ORANGE SOUP 10 € & sweet spices DESSERTS.
Recommended publications
  • Restaurant La Luge Menu
    Restaurant La Luge Menu Our Fondues and Specialties Made from whole Cheese grated in our kitchen Traditional Savoy– style 3 Cheeses Fondue (Min 2 Persons) 32 Eur / ps Chunk of bread dipped in a fondue dish containing a thick sauce of three different melted cheeses, with white wine. Our fondue is served with mountains pasture lettuce “Fifty-fifty” Fondue (Min 2 Persons) 36 Eur / ps Chunk of bread dipped in melted fully matured Gruyère cheese and Vacherin (soft cow’s creamy cheese) with white wine, served with potatoes in their skin and a green salad Savoy– style Fondue with black Truffle (Min 2 Persons) 41 Eur/ps Chunk of bread dipped in melted Beaufort cheese and Vacherin (soft cow’s creamy cheese) with white wine and grated fresh black Truffle served with potatoes in their skin and a green salad “Burgundy Fondue” - “Meat Fondue” (Min 2 Persons) 33 Eur / ps 250 gr of diced Rump Steack dipped in hot cooking oil as you please and season with three home made sauce, served with sautéed potatoes and a green Salad “Raclette au Lait Cru” (Min 2 Persons) 32 Eur / ps Smoked “Raclette” (Min 2 Persons) 30 Eur / ps Same as the above but with smoked cheese Black Truffle “Raclette” (Min 2 Persons) 38 Eur / ps Same as the “Raclette” but the cheese has little chunk of truffle “Tartiflette” 28 Eur / ps Savoy country recipe of potatoes au gratin with cream, sautéed onions and lardoons topped with gently melted Reblochon cheese. Served with mountain pasture lettuce “Mont d’Or Chaud” Gold Medal 31 Eur / ps Warm cheese in its wood box with Roseval potatoes
    [Show full text]
  • To Start Off with …
    Our spécialist man wine, Sébastien Toursel help you in the choice of your wines . His suggestions are specified with a glass. Be careful the suggestions of wines aren’t included in the prices of the menu. You can consult the prices of wine at the end of the menu To start off with … Cheese cake made from local goat’s cheese and herbs: topped with courgettes on a bed of grissino with flax and sunflower seeds. -11.50€ AOP Blanc de Savoie Ch. de La Mar Roussette de Marestel les Tourelles. Gaspacho or seasonal cream of vegetable soup : hot or cold depending on today's weather ! - 9.00€ AOP Côtes de Provence rosé Château Fontainebleau « Arcades »2018. A plate of cold cuts from the region : A selection prepared and refined by Le Pontet (deli and butcher) in Bessans, and served with a salad of baby lettuce leaves..- 10.50€. AOP Rouge de Savoie Domaine Berthollier Mondeuse Et Ma Goutte. There's more... Salade d’Alpage (vegetarian) : Salad, Potatoes, tomatoes, assorted crudités and toasted bread with Beaufort cheese - 9.50€ IGP Allobrogie blanc Domaine St Germain Petite Sainte Marie 2018. Salade gourmande : Salad, tomatoes, assorted crudités, toasted bread with foie gras and Mont Corbier (a plant- based liqueur from the Maurienne valley) and smoked beef from Bessans with raspberry vinegar seasoning - 12.60€ AOP Savoie Domaine St Germain Mondeuse rosé. Salade Italienne : Salad, crudités, seasonal fruit bursting with vitamins and Di Buffala mozzarella served with a skewer of cold cuts from the region. -11.50€ AOP Blanc de Savoie Domaine Guillaume Pin Apremont 2018.
    [Show full text]
  • Tales of Mold-Ripened Cheese SISTER NOËLLA MARCELLINO, O.S.B.,1 and DAVID R
    The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese SISTER NOËLLA MARCELLINO, O.S.B.,1 and DAVID R. BENSON2 1Abbey of Regina Laudis, Bethlehem, CT 06751; 2Department of Molecular and Cell Biology, University of Connecticut, Storrs, CT 06269-3125 ABSTRACT The history of cheese manufacture is a “natural cheese both scientifically and culturally stems from its history” in which animals, microorganisms, and the environment ability to assume amazingly diverse flavors as a result of interact to yield human food. Part of the fascination with cheese, seemingly small details in preparation. These details both scientifically and culturally, stems from its ability to assume have been discovered empirically and independently by a amazingly diverse flavors as a result of seemingly small details in preparation. In this review, we trace the roots of cheesemaking variety of human populations and, in many cases, have and its development by a variety of human cultures over been propagated over hundreds of years. centuries. Traditional cheesemakers observed empirically that Cheeses have been made probably as long as mam- certain environments and processes produced the best cheeses, mals have stood still long enough to be milked. In unwittingly selecting for microorganisms with the best principle, cheese can be made from any type of mam- biochemical properties for developing desirable aromas and malian milk. In practice, of course, traditional herding textures. The focus of this review is on the role of fungi in cheese animals are far more effectively milked than, say, moose, ripening, with a particular emphasis on the yeast-like fungus Geotrichum candidum.
    [Show full text]
  • How Cow Characteristics and Management Influence the Sensory
    How cow characteristics and management influence the sensory properties of milk and cheese? Bruno Martin, Isabelle Verdier-Metz, Anne Ferlay, Jean-Louis Berdagué, Agnes Cornu, Yves Chilliard, Jean Baptiste Coulon, Marie-Christine Montel To cite this version: Bruno Martin, Isabelle Verdier-Metz, Anne Ferlay, Jean-Louis Berdagué, Agnes Cornu, et al.. How cow characteristics and management influence the sensory properties of milk and cheese?. The Scienceof Artisan Cheese, Aug 2014, North Cadbury Court, Somerset, United Kingdom. pp.29. hal-02801965 HAL Id: hal-02801965 https://hal.inrae.fr/hal-02801965 Submitted on 5 Jun 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. The Science of Artisan Cheese 19th -20th August 2014 North Cadbury Court, Somerset How cow characteristics and management influence the sensory properties of milk and cheese? B Martin1 1INRA, Joint Research Unit (UMR) Herbivores, Theix, France Co-workers: I Verdier-Metz2, A Ferlay1, JL Berdagué3, A Cornu1, Y Chilliard1, JB Coulon1 , MC Montel2 2INRA, Cheese Research Unit (URF), Aurillac,
    [Show full text]
  • Juillet 2021 Les Plats Susceptibles De Contenir De La Viande De Porc Sont Des Résidences Et Du Portage À Domicile Indiqués* Par Des Astérisques Rouges
    Les repas livrés par la cuisine centrale sont à consommer le jour indi- Menus qué par cette plaquette et ne doivent pas être congelés par l’usager Juillet 2021 Les plats susceptibles de contenir de la viande de porc sont des résidences et du portage à domicile indiqués* par des astérisques rouges Jeudi 1er Vendredi 2 Samedi 3 Dimanche 4 Lundi 5 Mardi 6 Mercredi 7 Jeudi 8 Pastèque Salade de lentilles Salade de tomates Radis et beurre Pilons de poulet Tartare de courgettes à à la lyonnaise Salade brésilienne Rillettes de porc Salade de perles légumières et maïs Filet de merlu sauce l’indienne * et cornichons * Omelette nature Bio Suprême de poisson citronnée sauce tandoori Lasagnes de bœuf Saumonette sauce aux Merguez et moutarde Ratatouille blanc meunière et citron Midi Petits pois Bio câpres Frites Rôti de veau et moutarde ® Blé Bio ® Salade verte Rouy Riz Bio aux épinards Chamois d’or ® Haricots verts Abondance AOP Carottes râpées Emmental Bio Rouy ® Saint Albray® Tartelette crumble et à la crème Fruit Semoule au lait nappée Moelleux au citron Rondelé aux noix Fruit pomme myrtilles Bleuet des prairies caramel Fruit Fruit Fruit Pommes de terre en robe Salade coleslaw aux Pommes de terre wedges Patates douces rôties des champs et crème Dhal de lentilles corail Endives cuites raisins secs Yaourt Bio local à la fraise Trio de légumes grillés aux épices Côtes de blettes gratinées ciboulette Crème dessert au jambon Soir Yaourt à la grecque Compote pomme vanille Produit laitier Produit laitier Yaourt BIO local à la fraise Petits fromages frais
    [Show full text]
  • Fromages Vaches Raclette Vacherin Fribourgeois
    FROMAGES VACHES GRUYÈRE Gruyère doux Gruyère mi-salé Gruyère râpé 1kg Gruyère vieux Gruyère d'alpage ETI !" Etivaz RACLETTE Racle##e &on%(e )aye' Racle##e &on%(e %oupée Racle##e fumée VACHERIN FRIBOURGEOIS ac(eri' +ri,ourgeois !lpage sanglé à l'an%ie''e ac(eri' +ri,ourgeois &lassi% ac(eri' +ri,ourgeois Ex#ra PARMESAN & GRANA Grana .adano ,loc 1kg Grana .adano râpé 1kg .armesan Reggiano ,loc plus de /0 mois .armesan Reggiano râpé 1kg .armesan Reggiano râpé e' 100g MOZZARELLA )o$$arella Bufala e' gobele# /00g )o$$arella fumée 2 300g )o$$arella 4an#a 5u%ia 160g )o$$arella 4an#a 5u%ia 1kg FONDUES +ondue +ondue aux #ru**es / pers. 800g LES BLEUS Bleu d'!uverg'e Bleu des &ausses Bleu de +ri,ourg Bleu%(â#el +ourme d'!m,er# Gorgo'$ola Gorgo'$ola )as%arpone 9ersey Blue Roc(e,aro' 4#-Agur 4#il#on AUTRES FROMAGES !,ondan%e !ppe'$ell &lassi% !ppe'$ell Ex#ra Bag'es Beau*or# d'alpage Boule de Belp sè%(e Boule##e d'!ves'es 1:0g 1rie - l'ail d'ours 1rie aux #ru**es 1rie de )eaux 1rillat 4avari' 600g 1rillat 4avari' aux 3 poivres ; 2 1/6g 1rillat 4avari' frais 600g &amem,er# 160g &amem,er# /60g &a'%oillot#e 'a#ure ou à l'ail /00g &(aour%e /00g &(aour%e 860g &(aux d'!,el &(eddar ,lan% &(eddar *ermier &(eddar à la ,ière Gui'ess d'Irlande &(eddar rouge &<ur Neu*%(âtel &om#é 2 : mois &om#é Ex#ra 2 1> mois &oulommiers 600g Déli%e de .ommard au so' de mou#arde /00g Ecor%e de sapi' /00g Emme'#al doux Emme'#al vieux Epi%é de uarre's @paprika e# pime'#A Epoisse /60g Epoisse B0g +aisselle 1/6g +aisselle 1/6g sans gobele# +on#i'a +romage aux 8 épi%es @pime'#, ail,
    [Show full text]
  • Relationships Between Ruminant Management and Sensory Characteristics of Cheeses: a Review
    Lait 84 (2004) 221–241 © INRA, EDP Sciences, 2004 221 DOI: 10.1051/lait:2004008 Review Relationships between ruminant management and sensory characteristics of cheeses: a review Jean-Baptiste COULONa*, Agnès DELACROIX-BUCHETb, Bruno MARTINa, Antonio PIRISIc a Unité de Recherches sur les Herbivores, INRA, Theix, 63122 Saint-Genès-Champanelle, France b Unité de Recherches Laitières et Génétique Appliquée, INRA, Domaine de Vilvert, 78352 Jouy-en-Josas, France c Istituto Zootecnico e Caseario per la Sardegna, Regione Bonassai, 07040 Olmedo, Italy Received 25 July 2003 – Accepted 8 December 2003 Published online 26 March 2004 Abstract – This review summarises the last 10 years’ knowledge established on the relationships between the management of animals (genetics, physiology and feeding) and the sensory quality of cheese. In the production of full-fat raw milk cheese, the cow’s breed can modify the texture of cheeses because of differences in fat in dry matter content due to variations in the fat/protein ratio in milk. Within the same breed, large differences in texture and taste were observed between cheeses β α issued from milk differing by the genetic variant of -casein (in dairy cows) or s1- casein (in goats). Except in very early or late lactation, the physiological stage had no significant effect on cheese sen- sory characteristics. In contrast, mastitis has a well-known negative impact on cheese sensory pro- perties. Feeding dairy cows or goats with corn silage by comparison with hay or grass silage leads to whiter cheeses and sometimes to differences in flavour. Conserving grass as silage, by compari- son with hay, has no important effect on cheese sensory characteristics, except on colour, which is yellower with grass silage.
    [Show full text]
  • Producing Specific Milks for Speciality Cheeses
    Proceedings of the Nutrition Society (2001), 60, 231–246 DOI: 10.1079/PNS200080 © The Authors 2001 CAB60Quality24616© Nutrition InternationalPNSProceedings inputs Society for quality 2001 foodsG. of Bertoni the Nutrition et al.231 Society0029-6651© Nutrition Society 2001 602 Producing specific milks for speciality cheeses Giuseppe Bertoni*, Luigi Calamari and Maria Grazia Maianti Istituto di Zootecnica, Facoltà di Agraria, Universitá Cattolica S. Cuore, Via Emilia Parmense 84, 29100 Piacenza, Italy Professor G. Bertoni, fax +39 0523 599276, email [email protected] Protected denomination of origin (PDO) cheeses have distinctive sensorial characteristics. They can be made only from raw milk possessing specific features, which is processed through the ‘art’ of the cheesemaker. In general, the distinctive sensorial traits of PDO cheese cannot be achieved under different environmental–production conditions for two main reasons: (1) some milk features are linked to specific animal production systems; (2) cheese ripening is affected by the interaction between milk (specific) and the traditional technology applied to the transformation process (non-specific). Also, the environment for a good ripening stage can be quite specific and not reproducible. With reference to milk, factors of typicality are species and/or breed, pedo– climatic conditions, animal management system and feeding. Other factors that influence cheese quality are milk treatments, milk processing and the ripening procedures. The technology applied to most cheeses currently known as PDO utilizes only raw milk, rennet and natural lactic acid bacteria, so that milk must be, at its origin, suitable for processing. The specific milk characteristics that ensure a high success rate for PDO cheeses are high protein content and good renneting properties, appropriate fat content with appropriate fatty acid composition and the presence of chemical flavours originating from local feeds.
    [Show full text]
  • Septembre Octobre 2014
    Pour des raisons indépendantes de notre volonté, des changements peuvent intervenir dans la composition des menus Lundi 1er Mardi 2 Mercredi 3 Jeudi 4 Vendredi 5 Lundi 8 Mardi 9 Mercredi 10 Jeudi 11 Vendredi 12 Lundi 15 Carottes Salade Betteraves Pâté en croûte Hors Melon Salade verte Concombres Salade Sophie Tomate d’œuvre râpées des champs vinaigrette de volaille Sauté de bœuf Sauté d’agneau aux champignons Escalope Pommes de terre Plat Boulettes Pâtes Omelette Filet de Sauté de veau fondantes Poisson pané Blanquette principal Brandade de volaille de kefta aux fines herbes poisson safrané Haricots verts/ Ravioles Cordiale de veau et de poisson Gratin Semoule Ratatouille Riz flageolets de légumes Duo de carottes garniture de courgettes Fromage Fromage Édam Yaourt nature Emmenthal Brie Petit-suisse Fromage fondu Camembert Gouda Faisselle Saint albray Laitage à tartiner Compote Éclair Tarte Compote pomme Dessert Flan vanille Fruit de saison Fruit de saison Fruit de saison Fruit de saison Fruit de saison Crème praliné pomme au chocolat aux pommes mirabelle Pain - beurre - Pain au lait - barre Barre de céréales Pain - beurre - Brownie - lait - Muffin - petit-suisse Pain - carré de l’Est - Pain - pâte à tartiner Petits-beurre - lait - Pain - saint-paulin - Brownie - lait - Goûter confiture d’abricot- de chocolat noir - - yaourt nature - confiture de prune fruit de saison - jus multifruits fruit de saison - lait fruit de saison jus de d’orange fruit de saison lait fruit de saison jus de raisin - lait Mardi 16 Mercredi 17 Jeudi 18 Vendredi
    [Show full text]
  • QUEL FROMAGE POUR PORTER LES COULEURS DES HAUTES ALPES ? Rapport D'étude Présenté Au COPIL Du 17 Octobre 2014
    SEVE CONSEIL / Chambre Agriculture 05 – Identification fromagère Rapport d’étude - 17 octobre 2014 --------------------------------------------------------------------------------------------- QUEL FROMAGE POUR PORTER LES COULEURS DES HAUTES ALPES ? Rapport d’étude présenté au COPIL du 17 octobre 2014 ________________________________________________________________________________________________________________________________________________________________________________________________ SEVE CONSEIL www.seve-conseil.fr Page 1 sur 38 SEVE CONSEIL / Chambre Agriculture 05 – Identification fromagère Rapport d’étude - 17 octobre 2014 --------------------------------------------------------------------------------------------- PLAN 1. Objectif de la réunion de COPIL du 17 octobre 2014 :......................................................................................................................................................................... 4 2. Rappel du phasage des travaux ......................................................................................................................................................................................................... 5 3. Rappel des travaux menés en Juin 2014 avec la filière ........................................................................................................................................................................ 6 3.1 La vision et les objectifs d’un projet fromager collectif sur les Hautes Alpes ..................................................................................................................................
    [Show full text]
  • Téléchargez Ici Notre Carte De Livraison À Domicile
    Feuille1 FROMAGERIE DU PASSAGE Produit Type de fromage Type de lait Prix Unité LES BLEUS 1924 Bleu vache et brebis 29,50 € KG Bleu d'Auvergne Bleu vache 24,00 € KG Fourme D'Ambert Sélection Laitière AOP Bleu vache 24,00 € KG Fourme de Montbrison AOP Bleu vache 22,00 € KG Gorgonzola Cremificato dop Bleu vache 24,90 € KG Roquefort Selection aop Bleu vache 32,90 € KG CHEVRES ET BREBIS LACTIQUES Castillon du Luberon brebis lactique brebis 4,50 € PIECE Lingot de St Nicolas brebis lactique brebis 5,55 € PIECE Pérail brebis lactique brebis 6,90 € PIECE Auzanne cendree chèvre lactique chèvre 7,60 € PIECE Buchette de Manon BIO chèvre lactique chèvre 5,15 € PIECE Chabichou chèvre lactique chèvre 6,10 € PIECE Mistralou BIO chèvre lactique chèvre 4,60 € PIECE Ovalie chèvre lactique chèvre 5,95 € PIECE Pouligny chèvre lactique chèvre 9,40 € PIECE Banon Fermier aop BIO chèvre présure chèvre 8,00 € PIECE St Haonnois pt mdl lactique vache et chèvre 2,15 € PIECE PÂTES MOLLES A CROUTE FLEURIE Brie de Meaux aop pâte molle à croutevache fleurie 22,90 € KG St-Marcellin pâte molle à croutevache fleurie 3,50 € PIECE Camembert Selection aop pâte molle croute vachefleurie 6,00 € PIECE Gaperon Grd pâte molle croute vachefleurie 9,10 € PIECE St Felicien Selection pâte molle croute vachefleurie 5,65 € PIECE PÂTES MOLLES A CROUTE LAVEE Plancherin d'Arêches beaufort pâte molle croute chèvrelavée 15,50 € PIECE Plancherin d'Arêches beaufort demi pâte molle croute chèvrelavée 7,75 € PIECE Brebis Fougère pâte molle croute brebislavée 40,30 € KG Epoisses pâte molle croute
    [Show full text]
  • Qté Articles Prix
    Liste des produits disponibles (selon arrivage) Qté Articles Prix € Cdt Qté Articles Prix € Cdt Cremerie /Oeufs/ Beurre Bleus Fromage Blanc Campagne 4,50 € / Kg RocheBaron 22,90 € / Kg Fromage Blanc Lissé 5,55 € / Kg St Agur 23,90 € / Kg Crème Crue fermière 8,90 € / kg Roquefort Vernières 29,95 € / Kg Beurre Fermier motte 16,70 € / Kg Fourme d'Ambert 13,75 € / Kg Beurre cristaux de sel motte 17,95 € / Kg Bleu d'Auvergne 18,30 € / Kg Beurre plaquette doux & 1/2 Sel 3,70 € / P Gorgonzola 21,90 € / Kg Yaourt Nature 1,00 € / P Bleu de Gex 19,95 € / Kg Yaourt Fruit/Choco/Café 1,10 € / P Jura Mascarpone 250g 3,65 € / P Comté Jeune 12 mois 17,90 € / Kg Faisselle de chèvre 500g 4,55 € / Kg Comté Fruité 18 mois 21,90 € / Kg Yaourt Grecque 7,55 € / P Comté Fruité +24 mois 29,90 € / Kg Yaourt de Brebis 2,90 € x 2 Morbier 16,40 € / Kg 6 Œufs TG Bio 2,50 € x 6 Mt d'or Baby 9,90 € / P 6 Œufs TG Fermiers 2,00 € x6 Mt d'or Moyen 13,65 € / P Chèvres Mt d'or Coupe 19,75 € / Kg Chabichou 4,15 € / P Cancoillote Nature 4,90 € / P Bûche cendrée 6,95 € / P Cancoillote ail 4,90 € / P Chèvre fermier cendré 5,95 € / P Cancoillote vin jaune 4,90 € / P Crottin au lait cru frais 2,00 € / P Munster Nature 18,50 € / Kg T, de chèvre affinée maison 29,90 € / Kg Munster cumin 18,50 € / Kg Charolais GM 8,00 € / P Produits Savoie Mothais Sur feuille 5,95 € / P Emmental 13,30 € / Kg Chèvre frais GM 3,90 € / P Tomme savoie fermière 19,90 € / Kg Chèvre Figue 3,30 € / P Abondance 20,95 € / Kg Pyramide le l'Yonne 7,45 € / P Beaufort d'été 33,25 € / Kg Vézelay 4,35 € / P Reblochon
    [Show full text]