Food Service salesbook BREADS, PASTRIES AND WAFFLES FROM THE FARMER TO THE BAKER

Limagrain, an International Cooperative Group: #1 in France, for bakery:

European flour in France #1 seeds producer +10 , 000 employees N°1for Bakery – Pastry 1,400 employees

largest seed company Billion Million Production #4 in the world 2.3 turnover in 19/20* 360 turnover in 19/20* 7 sites

BELGIUM One subsidiary in NORTH AMERICA Selected premium wheat seeds FRANCE

Cultivated in the center of France Headquarter Pastry plants Wheat transformated into high quality flour Bread plants

We produce the bakery items in accordance with traditionnal baker’s culture

*Fiscal Year July 1st to June 30th JACQUET, THE SAVOIR-FAIRE FOR PROFESSIONALS

Major player in the industrial bakery-pastry industry, Jacquet is a company specialized in the manufacture and commercialization of bread and pastry specialties through its Jacquet, Brossard, Milcamps and Lebreton brands.

Jacquet covers the whole range of bakery and pastry products and take part in the Foodservice sector by proposing creative and qualitative products for moments of conviviality and pleasure. We are developing around 4 areas of expertise that cover every moment of the day, from breakfast to meals, including desserts and gourmet breaks.

We bring answers adapted to the diversity of our clients’ requirements such as: • Specialized independent and national foodservice distribution • Specialized bakery and pastry distribution • Cash & Carry • Collective catering • Commercial catering OUR PRODUCTS

OUR BREADS

05

OUR PASTRIES

11

OUR WAFFLES

21 OUR BREADS FRANCE JACQUET, A PIONEER BRAND IN BAKERY

Tartine Maline, 1st bread with the shape of toast

st Philibert Jacquet’s 1 pre-baked bread All our breads became 1st premium Bakery in 2006 palm oil free Paris 1st soft bread hamburger 1983 bun in supermarkets 1880 1959 2 011 2019 1995 Acquisition of 2 011 Jacquet by the 1885 1979 Limagrain group Brasserie 1st hamburger bun Inventor of toasted Burger, 2016 1st stone baked Precursor to bread : Gold medal at hamburger bun no added the 1989 sugar Great Exhibition

Our commitment to bread quality:

100% of our breads are palm oil free since 2011 95% of Jacquet breads have a nutriscore A or B

100% French origin guaranteed OUR BREADS

Our commitment to offer quality products is driving Jacquet to create soft and savoury breads. Our soft-bread and buns are perfect for hamburgers, sandwiches and toasts " and" can be consumed all day offering a gourmet experience." BURGERS SANDWICHS

Sliced Bun’s Sliced Bun’s with Sliced Giant Bun’s Sliced Round Sandwich sesame seeds with sesame seeds Hot Dog Bread Plain

Burger Sensation Burger Sensation Burger Sensation Special Sandwich Special Sandwich Viennois Brioché Brioché with seeds Bread Plain Bread Wholemeal

Sliced Wheat Giant Burger Brasserie Triple Burger with Muffin 3 seeds Burger Plain sesame seeds OUR RECIPES

VEGETARIAN CLUB SANDWICH

BURGER WITH COMTÉ THE HOT CHEESE AND BACON WITH SHRIMP ROLL MAPPLE SIRUP BURGER WITH COMTÉ x4 VEGETARIAN x6 THE HOT x1 CHEESE AND BACON WITH CLUB SANDWICH SHRIMP ROLL MAPPLE SIRUP

INGREDIENTS INGREDIENTS INGREDIENTS FOR THE SHRIMP ROLL • 4 Jacquet Giant Burger Buns • 12 slices of Jacquet wholemeal bread • 1 Jacquet hot dog bread • 200 g of frozen peeled • 8 slices of Comté cheese • 1 large handful of spinach shoots • 3 raw peeled shrimps shrimps • 4 beef burgers • 2 zucchinis • 1 avocado • 4 tablespoons of liquid • 12 slices of bacon • 3 avocados • 2 iceberg lettuce leaves full cream • 2 tablespoons of maple syrup • 10 chopped mint leaves • 1 bit of dill • 1 egg white • 1 tomato • The juice of 1 lemon • 2 tablespoons of cocktail sauce • ½ lime peel • Rocket • 1 tablespoon of poppy seed • 2 small onions in vinegar, thinly • Salt, pepper • Sauce • 2 tablespoons of olive oil sliced • Plastic wrap • Salt, pepper • Salt and pepper

PREPARATION PREPARATION PREPARATION 1 Heat a frying pan and cook the burgers over high 1 Quickly toast the slices of bread, set aside. 1 Prepare the shrimp roll: in a blender, mix the fro- heat for 2 minutes on each side. Season with salt. 2 Peel the avocados, cut 2 avocados into thin slices. zen shrimps with the liquid cream and egg white Then add the 2 slices of Comté cheese to the meat Crush the 3rd one with a fork and mix with the to make a white cream. Season, add the lime zest to let it melt. lemon juice, a trickle of olive oil and the poppy and a little dill. Spread the preparation on 1 sheet 2 Sear the slices of bacon in a pan. When it is seeds. Season with salt and pepper. of plastic wrap and roll up tightly at the ends to cooked, add the maple syrup and keep cooking 3 Wash and dry the spinach shoots. form a sausage. Poach for 20 minutes in simme- for 1 minute over high heat to caramelize it. 4 Cut the zucchinis into thick slices and grill them in ring water. 3 Toast the burger buns then spread the sauce of an oiled grill pan. 2 Heat the bread for 30 seconds in the microwave. your choice on the base of the bread. 5 Spread the mashed avocado between 4 slices, 3 Garnish the hot dog bread with cocktail sauce. 4 Add rocket, the steak with the cheese, 3 slices of add the spinach shoots, add a slice of bread, then 4 Arrange in each one a nice leaf of salad. Add the bacon with maple syrup, then finish with two slices the avocado slices, the grilled zucchini, the mint, sliced avocado. In the center, put the shrimp roll. of tomato and rocket. Bon appetit ! salt and pepper and close with the last slices of 5 Decorate with a few dots of sauce and with the bread. shrimps on top. Add dill and chopped pickled Tip: Serve these burgers with red cabbage and 6 Hold the sandwiches with toothpicks and cut them onions. carrot coleslaw! in 2 or 4. This recipe was imagined by Chef Cyril Rouquet- Enjoy ! Prevost.

Tip: You can replace the shrimp roll with surimi sticks. LOGISTICS INFORMATION

NET WEIGHT UNITS/ CASES/PALLET TOTAL SHELF SHELF LIFE AFTER PRODUCT NAME (G) CASE 1200 x 800 LIFE (MONTHS) THAWING

SLICED BUN’S 53 48 68 9

SLICED BUN’S WITH SESAME SEEDS 55 48 68 9

SLICED GIANT BUN’S WITH 85 30 68 9 SESAME SEEDS

SLICED HOT DOG 60 36 68 9

GIANT BURGER WITH 3 SEEDS 85 30 68 9

BRASSERIE BURGER PLAIN 82,5 48 68 4

BURGER SENSATION VIENNOIS 75 30 68 9 3 DAYS BURGER SENSATION BRIOCHÉ 90 30 48 9

BURGER SENSATION BRIOCHÉ 90 30 48 9 WITH SEEDS SPECIAL SANDWICH 1100 5 48 9 BREAD PLAIN SPECIAL SANDWICH 1100 5 48 9 BREAD WHOLEMEAL ROUND SANDWICH 975 5 48 9 BREAD PLAIN

SLICED WHEAT MUFFIN 61 48 68 9

TRIPLE BURGER WITH SESAME 85 28 68 9 SEEDS Frozen OUR PASTRIES FRANCE JACQUET, A PASSIONATE AND AUTHENTIC PRODUCER OF PASTRIES

Launch of the Brownie creation Georges Brossard’s Bakery First cake with high preservation quality Acquisition of Brossard by and Pastry 1996 the Limagrain group 1931 1962 1964 2 011 Creation of the crêpe factory 1931 Lebreton by M. J-P Lebreton Launch of the 2009 industrialization Acquisition of the crêpe factory Lebreton by of biscuits Jacquet, member of the Limagrain group

Certifications:

Our commitment to crêpes and crêpes flakes quality Our commitment to brownies and madeleines quality OUR PASTRIES

The Jacquet pastries are bound to give you immeasurable pleasure and an authentic French experience! Whether enjoyed as a dessert, dipped in tea or served with a cup of coffee, " our pastries surprise you by their softness and their delicious" taste.

CRÊPES CAKES

French Crêpes with French Crêpes with chocolate filling strawberry filling Plain French Mini Brownies with Madeleines chocolate chips

Plain French Plain French Crêpes Madeleines x40 OUR RECIPES

CRUNCHY BROWNIE

RASPBERRY FOREST SHORTCAKE FRENCH CRÊPES RASPBERRY x8 CRUNCHY x6 FOREST x4 SHORTCAKE BROWNIE FRENCH CRÊPES

INGREDIENTS INGREDIENTS INGREDIENTS

• 24 Jacquet Plain French Madeleines • 6 Jacquet Mini Brownies with FOR THE CARAMELIZED • 4 Jacquet Plain FOR THE GARNISH chocolate chips NUTS Crêpes • 200 g of ham FOR THE MOUSSE • 30 g of shelled nuts • 400 g of spinach FOR THE MILK CHOCOLATE • 15 g of powdered sugar FOR THE SAUCE • 180 g fresh Paris mushrooms • 500 g of raspberries • 50 g of flour • 40 cl liquid full cream GANACHE • 5 g of soft butter • 70 g grated cheese • 110 g dark chocolate • 1 pinch of salt • 50 g butter • 1 onion • 80 g powdered sugar • 60 cl of milk • 5 gelatin leaves • 200 g liquid full cream • Piping bag • 1 tablespoon of olive oil • Salt & Pepper & • Butter, Salt • 1 tablespoon of blackcurrant liquor Grated nutmeg • Some strawberries and raspberries for decoration PREPARATION PREPARATION PREPARATION FOR THE MILK CHOCOLATE GANACHE 1 Melt the milk chocolate in a bath-water over low heat. FOR THE BÉCHAMEL 1 Mix 350 g of raspberries with the powdered su- 2 Bring the liquid cream to the boil in a saucepan. 1 In a saucepan, melt the butter and add the flour. gar and filter the coulis. 3 Gradually pour the liquid cream over the chocolate, stirring Stir with a wooden spoon. The flour should just 2 Mix the blackcurrant liquor with 6 tablespoons of vigorously each time. The mixture should be smooth and ho- thicken the preparation. Then pour the milk gra- this coulis and set aside. mogeneous. dually, stirring constantly, until the sauce thickens. 3 Put the gelatin leaves to soften in a bowl of cold 4 Leave to cool and keep in a cool place. 2 Add salt, pepper and nutmeg and set aside. water. Drain it and melt the gelatin in 5 tables- poons of heated coulis. Gradually whisk in the FOR THE CARAMELIZED NUTS FOR THE GARNISH remaining coulis. 1 Put the broken nuts in large pieces and fry them for a few mi- 1 Fry an onion in a pan with a little butter. Add the 4 Whip the cold cream into whipped cream. In- nutes in a hot pan. The nuts should darken slightly. spinach and the mushrooms and cover for a few mi- corporate it quickly into the gelled but still liquid 2 Then add the sugar, butter and salt. Stir over high heat with a nutes. coulis. wooden spatula for 2 minutes so that the nuts are coated with 2 Put some sauce on half of the crêpe, then add ham, 5 In a circle of 18 cm in diameter placed on a plate, caramel. Immediately remove from the heat and pour the content mushrooms, spinach and finally some grated cheese. spread a layer of raspberry mousse and space 12 of the pan onto baking paper. Separate the nuts with the spatula Roll up the crêpe, place it in your buttered oven dish madeleines against the sides of the circle. Cover to prevent them from sticking together and let them cool. and repeat the operation with each crêpe. with madeleines soaked in the coulis with black- 3 Put in the oven for 10 minutes then enjoy your salted currant liquor. Repeat the operation mousse/ma- PRESENTATION crêpes with a salad. 1 deleines and finish with the mousse. Once your ganache and nuts are ready, you can start to garnish your brownies. Whip the ganache for a few minutes to make it Enjoy your French crêpes! 6 Leave at least 6 hours in the refrigerator. stiff and put it in a piping bag. You can then poach the ganache 7 At the last moment, raise the circle and decorate with raspberries and strawberries. on your brownie. 2 Decorate by sprinkling with caramelized nuts. Leave in the refri- Serve chilled and enjoy! gerator until serving. LOGISTICS INFORMATION

PRODUCT NAME NET WEIGHT UNITS/ CASES/PALLET CASES/PALLET TOTAL SHELF SHELF LIFE AFTER (G) CASE 1200 x 800 1200 x 1000 LIFE (DAYS) THAWING

MINI BROWNIE WITH CHOCOLATE 112 x 30g 112 60 Check feasibility 285 - CHIPS

PLAIN FRENCH MADELEINES 40 x 20g 40 Check feasibility 224 360 -

FRENCH CRÊPES WITH 18 x 32g 10 Check feasibility 48 360 30 days CHOCOLATE FILLING

FRENCH CRÊPES WITH 18 x 32g 10 Check feasibility 48 360 30 days STRAWBERRY FILLING

PLAIN FRENCH CRÊPES 10 x 30g 12 Check feasibility 104 365 35 days

Ambiant Frozen OUR CRISPY CRÊPE FLAKES

Add crunchiness to your desserts ! You can use our crispy crêpe flakes in pastries fillings and chocolate " preparation" for a unique crunchy texture." OIL M FR L E A E PREMIUM QUALITY P STANDARD QUALITY

Different Different recipes: recipes: Pure Butter, Butter & Pure Butter, Butter & Vegetable fat, 100% Vegetable fat Oil, Pure Butter - organic recipe, Kosher, 100% Vegetable fat

Sizes available Sizes S, M, L and XL available S and L

Copper color, Caramel taste and Golden most crunchy flakes color

Several sizes: CRYLA A M 2,5kg, 5kg and 10kg I W D Several sizes: O E 2,5kg, 5kg and 10kg

L

*Reduction of acrylamide below the european standards in our 3 recipes: Pure Butter, Butter + Oil and 100% Oil. Acrylamide is a substance formed in food that contain starch when it is cooked, grilled or fried above 120° - Substance suspected of increasing the risk of cancer for children & adults OUR RECIPES

TOMATO LINGO

CRUNCHY CHOCOLATE STRAWBERRY PIE FUDGE CAKE CRUNCHY x6 TOMATO x6 CHOCOLATE x6 STRAWBERRY PIE LINGO FUDGE CAKE

CHOCOLATE DISCS WITH TOMATOE TARTAR POACHED PEARS INGREDIENTS CRÊPE FLAKES INGREDIENTS • 15 g olive oil INGREDIENTS • 1L water • 200 g white chocolate • 180 g fresh tomatoe cubes TART PASTRY BASIL MOZZARELLA MOUSSE THE COULANT • 400 g caster sugar • 50 g crispy crêpe flakes • 180 g dried tomatoe cubes • 125 g mozzarella • 110 g chocolate (70%) • 1 vanilla pod • 100 g salted butter • 15 g minced shallot VANILLA CREAM • 100 g mascarpone • 90 g butter • 5cl lemon juice • 70 g caster sugar • 3 g salt • 250 g milk • 3 g salt • 3 eggs • 3 pears • 7 g baking powder • 1,5 g espelette pepper • 60 g almond powder • 60 g egg yolk • 0,5 g grounds black pepper • 120 g caster sugar • 7,5 g breadcrumbs COOKING • 80 g flour • 50 g caster sugar • 5 g olive oil • 40 g sieved flour • 7,5 g gelatine powder (100 bloom) • 60 g softened butter • 1 lemon • 20 g corn flour • 1 g chiselled basil • 1 g zest of green lemon • 60 g crêpes flakes • 1.5 g fleur de sel • 1 vanilla pod • 0,4 g espelette pepper • 2 gelatine leaves • 80 g crêpe flakes CRISPY CREPES AND PISTACHIO NUTS LAYER • 1g salt • 25 g butter • 40g crispy crepe flakes • 0,2g milled black pepper PRESENTATION • 100 g whipped cream 35% fat • 30g crushed roasted pistachio nuts • 10g eggs white PREPARATION • 500g strawberries • 10g cacao butter • 10g glucose syrup THE MOLTEN CHOCOLATE 1 Combine the butter and chocolate. Melt in a double PREPARATION saucepan. PREPARATION 2 Whip the eggs with sugar until they form peaks. Pour in the TART PASTRY MOZZARELLA AND BASIL MOUSSE chocolate/melted butter mixture. Lastly incorporate the sieved 1 Mix all the ingredients together except the crêpe flakes. 1 Cut the mozzarella into cubes. flour. Set aside. 2 Fold in and incorporate the crêpe flakes. 2 Combine the mozzarella cubes and mascarpone in a mixing bowl. 3 Roll out. Cut out discs 8cm in diameter and place them on upside-down 3 Season with the salt, ground black pepper, finely-chopped basil and POACHED PEARS dome-shaped Flexipan moulds. Espelette pepper and add olive oil and mix all together for an even mix. 1 In a saucepan combine the water, caster sugar, opened and 4 Bake at 160°C for 15 minutes. Chill. Set aside in a cool place. scraped vanilla pod and lemon juice. Bring to a boil and add the peeled pears, halved and de-pipped. Cook for 5 minutes. VANILLA CREAM THE CRÊPE AND PISTACHIO CRUNCH 2 Cover and leave to cool. 1 Soak the gelatine in a large volume of cold water. Heat the milk, add the 1 Using a whisk, mix together the crispy crêpe flakes, pistachios, egg white, opened and scraped vanilla pod, cover, and leave to infuse for 15 minutes. butter, glucose syrup, salt and pepper. COOKING INSTRUCTIONS 2 Combine and whisk the egg yolks, sugar and cornflour. Pour in the filtered 2 Place the mixture into 3.5 x 9cm stainless-steel frames in a layer 0.5mm thick 1 Coat the inside of a 6cm-diameter ring with softened butter. infused milk. and bake in the oven at 160°C for 10 minutes. 2 Stick on a coating of crêpe flakes. Place the ring on a baking 3 Continue cooking while whisking, until the mixture comes to the boil. Add 3 Remove the stainless-steel frames when the crunch has finished baking and sheet. Pour crêpe flakes into the bottom. Fill with the molten the butter and drained gelatine. Chill. keep them at room temperature. chocolate and cover with crêpe flakes. 4 Whip the confectioner’s custard before incorporating the whipped cream. Chill. 3 Bake at 190°C for 6 minutes. THE TOMATO TARTARE CHOCOLATE DISCS WITH CRÊPE FLAKES 1 Combine the diced fresh and dried tomatoes with olive oil. Bon appétit ! 1 Melt the white chocolate, ensuring it remains smooth and satiny. 2 Add the finely chopped shallots, salt and Espelette pepper. 2 Spread on laminated paper and cover with crêpe flakes. 3 Sprinkle over the gelatine and breadcrumbs and stir everything together 3 Cover with another sheet of laminated paper. Roll out thinly with a rolling thoroughly before setting aside in a cool place. pin and cut out little discs. Leave to set. PRESENTATION PRESENTATION 1 Present in the 3.5 x 9cm stainless-steel frames, using the crêpe flakes and 1 Place a bit of vanilla cream in the centre of the plate to stabilize the shell. pistachio crunch as a base. Fill the base of the half-sphere with cubes of strawberry. Using a piping 2 Place a rectangle of crêpe and pistachio crunch inside each frame. bag, fill the cavity with vanilla cream. Arrange strawberry quarters 3 Add the tomato tartare and cover with another rectangle of crunch. attractively and decorate with discs of white chocolate. 4 Shape the mozzarella and basil mousse into three quenelles. 2 Serve with a strawberry sauce. 5 Finish with a few basil leaves and some peppers. LOGISTICS INFORMATION

NET WEIGHT UNITS/ CASES/PALLET TOTAL SHELF PRODUCT NAME (KG) CASE 1200 x 800 LIFE (DAYS)

PREMIUM CRISPY CRÊPES FLAKES 5 1 90 390 BUTTER + OIL S

PREMIUM CRISPY CRÊPES FLAKES 2,5 1 120 390 BUTTER + OIL L

PREMIUM CRISPY CRÊPES FLAKES 2,5 1 120 450 PURE BUTTER L

CLASSIC CRISPY CRÊPE FLAKES 2,5 1 120 365 PURE BUTTER L

CLASSIC CRISPY CRÊPE FLAKES PURE BUTTER S 5 1 90 365

CLASSIC CRISPY CRÊPE FLAKES BUTTER + OIL L 2,5 1 120 365

CLASSIC CRISPY CRÊPES FLAKES 5 1 90 365 KOSHER S

CLASSIC CRISPY CRÊPES FLAKES 2,5 1 120 365 KOSHER L

Ambiant OUR WAFFLES BELGIUM JACQUET, EXPERT BAKER OF BELGIAN WAFFLES SINCE 1932

Launch of the Liege Waffle Expansion of the production site 1989 Milcamps joins the Limagrain Group 2020 2008 1932 Creation of the Milcamps 1994 National distribution waffle factory 2010 of our waffles for Launch of supermarkets and festive hypermarkets galettes Certifications:

Our commitment to waffles quality OUR LIEGE WAFFLES

Probably the most famous waffle, with pearl sugar in the dough. The Liege waffle is soft and crunchy thanks to the caramelized sugar on the outside. This thick and tasty waffle could be used as a ready to " " go snack or for a perfect indulgent meal. " Sizes available 55 g, 90 g, 100 g Different and 115g recipes: LEAN Pure margarine, Butter and C margarine, Pure Butter

L * A B E L

SERVA Bulk or clear wrap RE T I P V O E S

N

OIL M FR L E A E P * Ambient or frozen

*Some of our recipes are palm oil free or clean label LOGISTICS INFORMATION

CASES/ PALET CASES/PALET UNIT FROZEN AMBIANT SHELF UNITS/ PRODUCT NAME WRAPPED LIFE AFTER EUROPALETTE US PALET WEIGHT SHELF LIFE CASE DEFROSTING (100*80) (100*120) LIEGE WAFFLE – 115g N 365 days 5 days 50 48 60 VEGETABLE FAT

LIEGE WAFFLE CLEAN LABEL - BUTTER AND VEGETABLE FAT 100g N 365 days 5 days 55 48 60 WITH NATURAL AROMA LIEGE WAFFLE – BUTTER & 100g N 365 days 5 days 55 48 60 VEGETABLE FAT

LIEGE WAFFLE – VEGETABLE 100g N 365 days 5 days 55 48 60 FAT

LIEGE WAFFLE – BUTTER & 90g N 365 days 5 days 55 48 60 VEGETABLE FAT BULK

LIEGE WAFFLE – VEGETABLE FAT 90g N 365 days 5 days 55 48 60

LIEGE WAFFLE – VEGETABLE FAT – 90g N 365 days 5 days 55 48 60 PALM OIL FREE

LIEGE WAFFLE – BUTTER & 55g N 365 days 5 days 84 48 60 VEGETABLE FAT

LIEGE WAFFLE – VEGETABLE FAT 55g N 365 days 5 days 84 48 60

LIEGE WAFFLE CLEAN LABEL - BUTTER AND VEGETABLE FAT 100g Y 270 days 42 days 48 48 60 WITH NATURAL AROMA LIEGE WAFFLE – BUTTER & 100g Y 270 days 42 days 48 48 60 VEGETABLE FAT

LIEGE WAFFLE – VEGETABLE FAT 100g Y 270 days 42 days 48 48 60

LIEGE WAFFLE – BUTTER & 90g Y 270 days 42 days 48 48 60 VEGETABLE FAT

LIEGE WAFFLE – VEGETABLE FAT 90g Y 270 days 42 days 48 48 60 CLEAR WRAP LIEGE WAFFLE – VEGETABLE FAT – PALM OIL FREE 90g Y 270 days 35 days 48 48 60

LIEGE WAFFLE – BUTTER & 55g Y 270 days 42 days 72 48 60 VEGETABLE FAT

LIEGE WAFFLE – VEGETABLE FAT 55g Y 270 days 42 days 72 48 60 Frozen OUR GALETTE WAFFLES

A small, soft and slightly sweet waffle. Its round shape is perfect for a sweet dessert as well as for a sandwich. Why not replace your traditional buns?

Different recipes: " Sizes Pure margarine, Butter and " available margarine, Pure Butter 12g and 25g

LEAN Bulk or C clear wrap L * A B E L SERVA RE T I P V O E S Ambient or N frozen

LOGISTICS INFORMATION

UNIT FROZEN AMBIANT SHELF UNITS/ CASES/ PALET CASES/PALET PRODUCT NAME LIFE AFTER EUROPALETTE US PALET WEIGHT SHELF LIFE DEFROSTING CASE (100*80) (100*120) GALETTE WAFFLE – BUTTER & 25g 270 days 1 day 60 160 165 VEGETABLE FAT CLEAN LABEL

GALETTE WAFFLE – 25g 270 days 1 day 60 160 165 VEGETABLE FAT PM BULK

GALETTE WAFFLE – 12g 270 days 1 day 120 160 165 PURE BUTTER

GALETTE WAFFLES – BUTTER AND 25g 270 days 42 days 24 160 165 VEGETABLE FAT CLEAN LABEL WRAP CLEAR GALETTE WAFFLES – VEGETABLE 25g 270 days 42 days 24 160 165 FAT *Some of our recipes are clean label OUR GOURMET WAFFLES

A round and extra-soft sweet waffle The Gourmet Waffle is recognizable from its unique taste and texture. Its dough is extremely soft and melting. With its subtle " vanilla flavour, our waffle offers you "a unique gourmet experience! Size available Recipe: 36g Pure butter Bulk

SERVA RE T Frozen I P V O E S

N

LOGISTICS INFORMATION

UNIT FROZEN AMBIANT SHELF UNITS/ CASES/ PALET CASES/PALET PRODUCT NAME LIFE AFTER EUROPALETTE US PALET WEIGHT SHELF LIFE DEFROSTING CASE (100*80) (100*120) GOURMET WAFFLE – 36g 270 days 1 day 42 160 165 PURE BUTTER BULK OUR BRUSSELS WAFFLES

One of the most gastronomic treasures in Brussels culture, the Brussels Waffle is light and cripsy. " " Topping is a must have to appreciate its airy dough! Size "available 80g Recipe: Vegetable fat Bulk

SERVA RE T I P V Frozen O E S

N

LOGISTICS INFORMATION

UNIT FROZEN AMBIANT SHELF UNITS/ CASES/ PALET CASES/PALET PRODUCT NAME LIFE AFTER EUROPALETTE US PALET WEIGHT SHELF LIFE DEFROSTING CASE (100*80) (100*120) BULK BRUSSELS WAFFLES 80g 365 days 2 days 50 48 60 OUR RECIPES

GOURMET CHOCOLATE BRUSSELS WAFFLE

BREADED CHICKEN WAFFLE LIEGE WAFFLE BURGERS TATIN STYLE BREADED CHICKEN x2 GOURMET CHOCOLATE x2 LIEGE WAFFLE x2 WAFFLE BURGERS BRUSSELS WAFFLE TATIN STYLE

INGREDIENTS INGREDIENTS INGREDIENTS FOR THE DARK • 4 Jacquet Galette waffles • 2 Jacquet Brussels waffles CHOCOLATE GANACHE • 2 Jacquet Liege waffles • 2 chicken cutlets • 110 g dark chocolate • 4 apples • 4 tablespoons of flour FOR THE MILK CHOCOLATE • 110 g liquid full cream • 10 g powdered sugar • 2 eggs MOUSSE • Salt • Vanilla ice cream • 1 bowl of breadcrumbs • 100 g milk chocolate • 1 tomato • 3 eggs FOR DECORATION PREPARATION • 2 iceberg lettuce leaves • Whipped cream • Sauce • Chocolate sprinkles 1 Peel the apples and cut them into small pieces. • Salt, pepper • Piping bag 2 Pour the sugar into a saucepan and add the • Olive oil PREPARATION apple pieces. Fry quickly to caramelize the apples, add some water and let it simmer for FOR THE MILK CHOCOLAT MOUSSE 10 minutes. 1 Melt the milk chocolate in a water-bath over low heat and let it 3 Reheat the waffles in the oven or toaster for a PREPARATION cool. few minutes and place a spoonful of your cara- 1 To start, prepare the flour, beaten eggs and 2 Break the eggs by separating the whites, add a pinch of salt and melized apple compote on top of the waffles. breadcrumbs in 3 different soup plates. Dip the whisk the whites until stiff. 4 Finally, place a scoop of vanilla ice cream on chicken cutlets in the flour, then dip them in the 3 Mix the melted chocolate with the egg yolks, then gradually add top. eggs and breadcrumbs. the beaten egg whites. 2 Then fry the breaded cutlets in a frying pan with 4 Keep in a cool place for at least 3 hours. Yummy! olive oil. Leave them to brown over a low heat for 5 minutes. FOR THE DARK CHOCOLATE GANACHE 3 In the meantime, spread the sauce of your choice 1 Melt the dark chocolate in a bath-water over low heat. on a galette waffle, then add a lettuce leaf, one Bring the liquid cream to the boil in a saucepan. or two slices of tomato and finish with a breaded 2 Gradually pour the liquid cream over the chocolate, stirring vigo- escalope. rously each time. The mixture should be smooth and homogeneous. 4 Close the burgers with another galette waffle and PREPARATION enjoy immediately! 1 Leave to cool and keep in a cool place. 2 Once your mousse and ganache are ready, you can start to gar- Serve these burgers with sweet potato fries! nish your waffles. Warm them in the oven for a few minutes and then let them cool down. Use the piping bag to arrange big spots of your mousse and ganache on the waffles. 3 Add whipped cream and sprinkles for decoration.

Enjoy immediately! FROM THE SEED TO THE PLATE

[email protected]

https://www.jacquetbrossard.com/international/

Jacquet Brossard Distribution - 9 Boulevard Romain Rolland - 75014 Paris - France