LOEUL et PIRIOT - Les gammes Plats Cuisinés pour les Professionnels

The meals produced by Loeul et Piriot are ready for use.

That said, to add variety and originality to your menus you can adapt each dish as you wish.

As an example, these are three variations on the same theme concocted by our chefs
For an entree :	For a main course (pièce de résistance) :	For a major main course :
Marmite du pêcheur aux 3 poissons (Three-fish casserole)	Marmite du pêcheur aux 3 poissons et riz pilaf (Three-fish casserole with pilaff rice)	Choucroute de la mer (Fish sauerkraut)

Chicken in prawn sauce :

Pieces of chicken leg cooked in a tomato sauce lightly flavoured with langoustine stock, served with a whole prawn.

Packed in soft vacuum sachets in tens with a shelf life of 14 days.
Nutritional information per 100g: total energy 209kJ/874kCal, fats 13.5g, proteins 18.5g, sugars 2.7g.

The dish could be served with penne pasta with parmesan and a young, chilled Alsatian Muscat wine.

Put briefly, vacuum cooking looks much like an updating of cooking en papillotte, or in parcels. The products are packed under vacuum in trays or soft sachets and are cooked at low temperature (below 100°C) inside the same packaging. This allows cooking to be adapted to each dish appropriately and to preserve the flavours and textures of the ingredients. The products can then be kept between 0°and 3°C.

Products are in trays or soft sachets, according to the technique used. Available on the market are monoportions (individual portions) as well as multiportions. Monoportions allow more flexible use of stock, limiting the risk of losses, whereas multiportions allow a lower cost per portion with the constraint of a single use (ie all portions have to be used at once).

Easy and ready to use, Loeul et Piriot ready-cooked meals can be re-heated in just a few minutes directly in their packaging. However, fish is not heated in the same way as mashed potato! Heating the product up is a particularly important step and if you follow the stated instructions, you'll be able to serve your clients with products of high eating quality.

The methods of re-heating recommended are bain-marie, steam oven and microwave oven. In restaurants, bain-marie and steam oven are usually preferred as they offer better heat exchange.

Loeul et Piriot cooked dishes guarantee a constant eating quality

The dish being cooked in the sachet, each ingredient preserves all its flavour and nutritional qualities

Slow, low-temperature cooking of meat, for example, leads to exceptional tenderness

Better preservation of natural aromas in the sachet

The concentration of aromas and flavours allows reduced use of fats, the main providers of flavour

Better preservation of vitamins, which cannot stand thermal shocks (sterilisation or deep-freezing)