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- Découpe de cuisse de chapon rôti50%—
- Haut de cuisse et pilon de chapon25%—
- Timbale de marrons aux girolles25%—
- Marrons50%—›
- Pre fried onions—
- Golden chanterelle—
- Sunflower oil—›
- Natural flavouring—
- Arôme naturel de céleri—
- Salt—›
- Modified starch—›
- Flavored poultry fond—
- Chickend fond—
- Bone—
- Meat—
- Chicken fat—›
- Water—›
- Salt—›
- Maltodextrin—›
- Yeast extract—›
- Starch—›
- Flavouring—
- Parsley—›
- Colour—
- E150a—
- Pepper—›
- Sauce au foie gras de canard—
- Water—›
- Fresh cream—
- Pépites de foie gras de canard—
- Natural flavouring—
- Modified red port—
- Red port—
- Flavouring—
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DÉCOUPE DE CUISSE DE CHAPON RÔTI 130 g : haut de cuisse ou pilon de chapon. TIMBALE DE MARRONS AUX GIROLLES 100 g : marrons 57%, oignons préfrits (huile de tournesol), girolles 8%, huile de tournesol, arôme naturel (céleri), sel, amidon transformé, fond de volaille aromatisé (fonds de poulet (os, viande et graisse de poulet, eau), sel, maltodextrine, extrait de levure, amidon, arômes), persil, colorant : caramel ordinaire, poivre. (pourcentages exprimés sur la timbale). SAUCE AU FOIE GRAS DE CANARD 60 g : eau, crème fraîche, pépites de foie gras de canard 12%, arôme naturel, Porto rouge modifié (Porto rouge, arôme
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