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Beef, ricotta and chimichurri sandwich platter
Beef, ricotta and chimichurri sandwich platter
Sandwich platter for 5 people
$16.99/person
10 Beef, Ricotta, and Chimichurri Sandwiches
A vibrant and complete bowl featuring green lentils and baby spinach, paired with creamy avocado, crunchy broccoli, and roasted corn for a delightful variety of textures. Walnuts and sunflower seeds provide a nutrient-dense crunch, while dried apricots and pickled red onions add subtle sweet and tangy notes. The dish is finished with a smooth, perfectly balanced Mediterranean vinaigrette.
High in plant-based protein and fiber, this gluten-free bowl promotes satiety and supports sustained energy levels throughout the day. Its ingredients are known for their anti-inflammatory properties and benefits for heart health and digestion, making this bowl the perfect ally for balancing indulgence, balance, and well-being
Sandwiches with egg spread (x4), chicken (x4) and ham (x8)
A generous, colorful medley where green lentils and baby spinach form a base that’s as nutritious as it is delicious. Creamy avocado, crisp broccoli, and roasted corn enrich the dish with a delightful variety of textures, while walnuts and sunflower seeds add a lively crunch. Dried apricots and marinated red onion punctuate the dish with sweet and tangy notes full of character. A balanced Mediterranean vinaigrette harmonizes every flavor. To finish, indulge in the freshness of a bunch of grapes, the melt-in-your-mouth texture of cheddar cheese paired with gluten-free crackers, and the intensity of Isabelle Huot 70% dark chocolate.
High in plant-based protein and fiber, this gluten-free bowl promotes satiety and supports sustained energy levels throughout the day. Its ingredients are known for their anti-inflammatory properties and benefits for heart health and digestion, making this bowl the perfect ally for balancing indulgence, balance, and well-being
A delicious and nutritious dish where salmon, naturally rich in omega-3, combines with the sweetness of sweet potatoes and the rich, creamy texture of chickpeas. Baby spinach adds a touch of freshness and lightness, while almonds provide a subtle, refined crunch. The whole dish is enhanced by a smooth, creamy Greek yogurt sauce. To finish, indulge in the zesty zest of an orange and the rich intensity of Isabelle Huot 70% dark chocolate.
This box is designed with an anti-inflammatory approach in mind, thanks to its ingredients that are naturally rich in essential fatty acids, fiber, and antioxidants. It promotes satiety, supports sustained energy, and contributes to overall well-being, all while offering the perfect balance between indulgence and nutrition.
Served cold
A colorful thali consisting of Baingan Bharta (roasted and spiced eggplant), and Channa Saag (simmered chickpeas and spinach), served with fluffy naan, fragrant basmati rice and a tasty Gulab Jamun for dessert.
Enjoy a Breakfast sandwich consisting of eggs, bacon, and hashbrown potato and cheese, accompanied by a clementine or apple for a fruity touch.
10 units
This product is delivered cold, reheat before serving
Marinated tofu with chili sauce on toasted naan bread
10 units
Served cold
Grilled tandoori salmon with spices, served with a refreshing raita, mint chutney, a crisp salad and fragrant biryani rice.
Chicken satay skewers with hoisin sauce (10 units)
This product is delivered cold, reheat before serving
Buffet for 5 people
$16.99/person
Yogurt, fruit, granola, soft scones, fresh orange juice, and fair trade coffee (10 cups). A delicious balance to start the day together!
Cutlery and utensils not included
Sun-dried tomato and basil macaron
10 units
Served cold
Tender lamb nihari served over fragrant basmati rice, accompanied by crispy papadum and a fresh green salad. A smooth, delicately flavored rasmalai finishes the meal.
Mini tacos with mock chicken, salsa verde, lettuce and Pico de gallo
10 units
Buffet bowl for 5 people
Enjoy a platter of 10 half breakfast sandwiches vegans with egg and vegan cheddar, served with a hash brown.
Organic and fair trade 100% Arabica coffee, accompanied by a compostable coffee glass, wooden coffee sticks, milk cup, creamer cup and sugar sachet.
Cocktail Bites - Mushroom, cheese arancini with truffle sauce
35.00$
Unit price perCocktail Bites - Mushroom, cheese arancini with truffle sauce
35.00$
Unit price per10 units
Served cold, can be reheated to taste
The shredded beef and the mushrooms combine perfectly in a creamy sauce. Serve with pasta for a rich and comforting meal.
Served cold.
Cooking instructions
OVEN:
Preheat oven to 325 °F (165 °C). Remove the sleeve (cardboard packaging). Place the dish on a baking sheet and cover with aluminum foil. Bake for 12 to 25 minutes, or until the internal temperature at the center of the product reaches 165 °F (74 °C). Remove the aluminum foil for the last 2 minutes of baking and, if desired, switch to broil / browning mode for a golden finish. Remove from oven and let stand for 5 minutes before serving.
MICROWAVES:
Remove the sleeve (cardboard packaging) and reheat for about
5 minutes depending on the oven wattage. Let cool 2 minutes before
serving.
It’s hard to resist its soft layers of pasta topped with tomato and meat sauce and gooey warm cheese. Not to mention the golden crispy outer pasta edge that everyone fights over.
Served cold.
Cooking instructions
OVEN:
Preheat oven to 325 °F (165 °C). Remove the sleeve (cardboard packaging) as well as the lid and place the dish on a baking sheet and cover with aluminum foil. Bake for 12 to 15 minutes, or until the internal temperature at the center of the product reaches 165 °F (74 °C). Remove the aluminum foil for the last 2 minutes of baking and, if desired, switch to broil / browning mode for a golden finish. Remove from oven and let it sit for 5 minutes before serving.
MICROWAVES:
Remove the sleeve (cardboard packaging) as well as the lid and reheat for about
5 minutes depending on the oven wattage. Let cool 2 minutes before
serving.
It's the classic Chinese food staple...but with a tofu twist!
Served cold.
Cooking instructions
OVEN:
Preheat oven to 325 °F (165 °C). Remove the sleeve (cardboard packaging) as well as the lid. Place the dish on a baking sheet and cover with aluminum foil. Bake for 12 to 25 minutes, or until the internal temperature at the center of the product reaches 165 °F (74 °C). Remove the aluminum foil for the last 2 minutes of baking and, if desired, switch to broil / browning mode for a golden finish. Remove from oven and let sit for 5 minutes before serving.
MICROWAVES:
Remove the sleeve (cardboard packaging) as well as the lid and reheat for about
5 minutes depending on the oven wattage. Let cool 2 minutes before
serving.
For 3 to 4 people
It’s hard to resist its soft layers of pasta topped with tomato and meat sauce and gooey warm cheese. Not to mention the golden crispy outer pasta edge that everyone fights over.
Served cold.
Cooking instructions
OVEN:
Preheat oven to 325 °F (165 °C). Remove the sleeve (cardboard packaging) as well as the lid. Place the dish on a baking sheet and cover with aluminum foil. Bake for 25 to 30 minutes, or until the internal temperature at the center of the product reaches 165 °F (74 °C). Remove the aluminum foil for the last 2 minutes of baking and, if desired, switch to broil/browning mode for a golden finish. Remove from oven and let rest for 5 minutes before serving.
MICROWAVES PER INDIVIDUAL PORTION:
Remove the sleeve (cardboard packaging) as well as the lid and reheat for about
5 minutes depending on the oven wattage. Let cool 2 minutes before
serving.
Foie gras mousse on an ivory macaron with pear and cardamom
10 units
For 3 to 4 people
It's the classic Chinese food staple...but with a tofu twist!
Served cold.
Cooking instructions
OVEN:
Preheat oven to 325 °F (165 °C). Remove the sleeve (cardboard packaging) as well as the lid. Place the dish on a baking sheet and cover with aluminum foil. Bake for 25 to 30 minutes, or until the internal temperature at the center of the product reaches 165 °F (74 °C). Remove the aluminum foil for the last 2 minutes of baking and, if desired, switch to broil / browning mode for a golden finish. Remove from oven and let stand for 5 minutes before serving.
MICROWAVES PER INDIVIDUAL PORTION:
Remove the sleeve (cardboard packaging) as well as the lid and reheat for about
5 minutes depending on the oven wattage. Let cool 2 minutes before
serving.
For 3 to 4 people
The shredded beef and the mushrooms combine perfectly in a creamy sauce. Serve with pasta for a rich and comforting meal.
Served cold.
Cooking instructions
OVEN:
Preheat oven to 325 °F (165 °C). Remove the sleeve (cardboard packaging). Place the dish on a baking sheet and cover with aluminum foil. Bake for 25 to 30 minutes, or until the internal temperature at the center of the product reaches 165 °F (74 °C). Remove the aluminum foil for the last 2 minutes of baking and, if desired, switch to broil / browning mode for a golden finish. Remove from oven and let stand for 5 minutes before serving.
MICROWAVES PER INDIVIDUAL PORTION:
Remove the sleeve (cardboard packaging) and reheat for about
5 minutes depending on the oven wattage. Let cool 2 minutes before
serving.
1 box - 30 units of 19g
Cold ready-to-heat Buffet for 5 people (if you want it delivered hot, call customer service)
$37.99/person
Main course
Cavatelli with shredded duck and mushrooms, creamy mushroom sauce and roasted onions
Accompaniments
Hot Caramelized Onion Dip
Crunchy vegetables and crackers
Red Cabbage Salad with Apple and Cranberries
Dessert
Brownie with chocolate-hazelnut spread
Download ready-to-heat instructions
Cutlery and utensils not included
Offer a fresh, colourful, and generous option with our crudités board served on an elegant Canadian wood serving board. Perfect for meetings, corporate events, and receptions, this platter serves 6 to 7 people and includes fresh carrots, green asparagus, cauliflower, red peppers, and yellow peppers prepared daily.
Served with classic hummus and roasted red pepper hummus, this beautifully presented board combines freshness, flavour, and premium presentation to create a refined and shareable experience.
A serving option that is as beautiful as it is practical
Our wooden serving boards bring an elegant and distinctive touch to your events and receptions. A $12 surcharge applies compared to the disposable option, but this amount will be credited toward future orders when the boards are returned to our offices in good condition.
And between us… they are so beautiful that many clients choose to keep them.
Discover a generous charcuterie board designed to impress, served on an elegant Canadian wood serving board. Perfect for 8 to 10 people, this platter includes 600g of assorted charcuteries carefully selected and paired with olives, pickles, and marinated onions.
Served with baguette crostinis and olive fougasse bread, this board is ideal for cocktail receptions, corporate events, meetings, and special occasions where sharing and presentation are part of the experience.
A serving option that is as beautiful as it is practical
Our wooden serving boards bring an elegant and distinctive touch to your events and receptions. A $12 surcharge applies compared to the disposable option, but this amount will be credited toward future orders when the boards are returned to our offices in good condition.
And between us… they are so beautiful that many clients choose to keep them.
Cold ready-to-heat Buffet for 5 people (if you want it delivered hot, call customer service)
$39.99/person
Main course
Shredded Beef Parmentier
Mashed potatoes, OKA cheese
Accompaniments
Hot Cauliflower Dip
Crunchy vegetables and crackers
Crispy salad with crunchy vegetables, honey and cider vinaigrette
Dessert
Carrot cake with cream cheese, pecans, and apricot jelly
Télécharger les instructions pour réchauffer
Couverts et ustensiles non inclus
5 portions of beef parmentier
1. Remove the lid
2. Cover with aluminum foil
3. Reheat for 30-35 min at 350 °F
Tea and herbal tea served with compostable coffee cups
Impress your guests with our executive fine cheese board, beautifully presented on a premium Canadian wood serving board. Designed for 8 to 10 people, this generous assortment includes Pont Tournant, Bleu Ermite, Emmental, and Chèvre Paillot cheeses, totaling 700g of carefully selected fine cheeses.
Served with dried apricots, fresh grapes, walnuts, blueberry jam, and cranberry bread, this gourmet cheese board is ideal for corporate events, cocktail receptions, and business meetings looking for an elevated catering experience and elegant presentation.
A serving option that is as beautiful as it is practical
Our wooden serving boards bring an elegant and distinctive touch to your events and receptions. A $12 surcharge applies compared to the disposable option, but this amount will be credited toward future orders when the boards are returned to our offices in good condition.
And between us… they are so beautiful that many clients choose to keep them.
Our cheddar and emmental cheese board is the perfect option for team lunches, meetings, and shared gatherings. Presented on a Canadian wood serving board, this platter serves 4 to 6 people and includes mild cheddar and smoked gouda totaling 500g of flavourful cheeses.
Served with fresh grapes and olive fougasse bread, this board offers the perfect balance of simplicity, generous portions, and refined presentation for a warm and gourmet sharing experience.
A serving option that is as beautiful as it is practical
Our wooden serving boards bring an elegant and distinctive touch to your events and receptions. A $12 surcharge applies compared to the disposable option, but this amount will be credited toward future orders when the boards are returned to our offices in good condition.
And between us… they are so beautiful that many clients choose to keep them.
- Kani King Makis 4 pcs
Crab, seared salmon, avocado, jalapeño, tobiko, mayo, tempura, rice, soy leaf - Hot Kiss Makis 4 pcs
Spicy tuna, hamachi, avocado, shiso, pickled jalapeños, crispy rice, rice, soy leaf - Hosomakis Salmon 3 pcs
Salmon, sesame rice, nori - Hosomakis Tuna 3 pcs
Tuna, sesame, rice, nori - Salmon Sashimi 2 pcs
- Shrimp Sashimi 2 pcs
Includes gluten-free soy sauce, wasabi, ginger, kani-kama salad, chocolate mousse, and chopsticks.
- California Makis 4 pcs
Kani-kama, avocado, cucumber, tamago, mayo, sesame seeds, rice - Garden Side Makis 4 pcs
Avocado, cucumber, carrot, pickled daikon radish, lettuce, rice, soy leaf - Hosomakis Salmon 3 pcs
Salmon, sesame rice, nori - Hosomakis Avocado 3 pcs
Avocado, sesame, rice, nori
Includes gluten-free soy sauce, wasabi, ginger, kani-kama salad, and chopsticks.
5 portions of dip (600g)
1. Remove the lid
2. Cover with aluminum foil
3. Reheat for 20-25 min at 350 °F
5 portions of dip (600g)
1. Remove the lid
2. Cover with aluminum foil
3. Reheat for 20-25 min at 350 °F
For 4 to 5 people
Tender chicken simmered in a rich, creamy butter and mild spice sauce. Served with delicately fragrant basmati pulao rice and handmade naan bread.
Oven Heating Instructions:
Preheat the oven to 175 °C (350 °F). Lightly cover the tray with aluminum foil and heat for 12–15 minutes, until the butter chicken and rice are thoroughly warmed.
Remove the foil for the last 2–3 minutes to allow the naan to warm and soften without drying out. Let rest briefly before serving.
For 3 to 4 people
Channa samosa with marinated mango, raita and chutneys
Oven Heating Instructions:
Preheat the oven to 175 °C (350 °F). Lightly cover the channa samosa tray with aluminum foil and warm for 10–12 minutes, until heated through.
Remove the foil for the last 2–3 minutes to restore crispness, then let rest briefly before serving.
Soft vanilla cupcakes filled with raspberry gel, topped with vanilla white chocolate chantilly, and decorated with raspberry gel, raspberry crumble, and edible flower petals.
Instructions: Keep refrigerated. Take out 30 minutes before serving to bring to room temperature.
Vanilla sponge cake 6 inches infused with grapefruit and raspberries, filled with a raspberry confit delicately scented with rose and a rich butter caramel. It’s topped with a smooth white chocolate chantilly and decorated with raspberry and rose jelly, grapefruit supremes, and blond chocolate shards dusted with dried rose petals.
Instructions: Keep refrigerated and bring to room temperature about 30 minutes before serving.
5 portions of dip (600g)
1. Remove the lid
2. Cover with aluminum foil
3. Reheat for 20-25 min at 350 °F
Soft vanilla cupcakes with a raspberry gel center. Topped with vanilla buttercream and decorated with colorful sprinkles.
Instructions: Keep refrigerated. Take out 30 minutes before serving to bring to room temperature.
- Truffled Shiitake Maki Rolls 4 pcs
Marinated shiitake mushrooms, avocado, cucumber, truffle aioli, masago arare, rice, nori - Garden Side Makis 4mcx
Avocado, cucumber, carrot, marinated daikon radish, lettuce, rice, soy leaf - Hosomakis Avocado 3 pcs
Avocado, sesame, rice, nori - Hosomakis Cucumber 3 pcs
Cucumber, sesame, rice, nori
Includes gluten-free soy sauce, wasabi, ginger, kani-kama salad, and chopsticks.
Soft vanilla cupcakes filled with raspberry gel, topped with vanilla white chocolate chantilly, and decorated with raspberry gel, raspberry crumble, and edible flower petals.
Instructions: Keep refrigerated. Take out 30 minutes before serving to bring to room temperature.
Soft vanilla cupcakes with a raspberry gel center. Topped with vanilla buttercream and decorated with colorful sprinkles.
Instructions: Keep refrigerated. Take out 30 minutes before serving to bring to room temperature.
Vanilla sponge cake 8 inches infused with grapefruit and raspberries, filled with a raspberry confit delicately scented with rose and a rich butter caramel. It’s topped with a smooth white chocolate chantilly and decorated with raspberry and rose jelly, grapefruit supremes, and blond chocolate shards dusted with dried rose petals.
Instructions: Keep refrigerated and bring to room temperature about 30 minutes before serving.
Moist gluten free vanilla cake 6 inches filled with rainbow sprinkles and soaked in vanilla syrup. Layered with vanilla buttercream and decorated with more sprinkles. Served with chocolate ganache.
Instructions: Keep refrigerated. Bring to room temperature one hour before serving. Warm the ganache for a few seconds in the microwave. Pour the chocolate ganache over the cake when ready to serve.
- Kani King Makis 8 pcs
Crab, seared salmon, avocado, jalapeño, tobiko, mayo, tempura, rice, soy leaf - Garden Side Makis 8pcs
Avocado, cucumber, carrot, pickled daikon radish, lettuce, rice, soy leaf - California Makis 8 pcs
Kani-kama, avocado, cucumber, tamago, mayo, sesame seeds, rice - Hosomakis Salmon 8 pcs
Salmon, sesame rice, nori - Hosomakis Tuna 8 pcs
Tuna, sesame, rice, nori - Hosomakis Avocado 8 pcs
Avocado, sesame, rice, nori - Salmon Sashimis 6 pcs
- Shrimp Sashimis 6 pcs
Includes gluten-free soy sauce, wasabi, ginger, kani-kama salad and chopsticks.
Rich and moist chocolate cupcakes filled with salted caramel. Topped with milk chocolate and tonka chantilly, and decorated with dark chocolate shards and cocoa crumble.
Instructions: Keep refrigerated. Take out one hour before serving to bring to room temperature.
Rich and moist chocolate cake 6 inches soaked in a cocoa syrup, filled with milk chocolate tonka bean chantilly, cocoa milk crumble, and salted caramel. Covered with milk chocolate and tonka chantilly, and topped with dark chocolate shards dusted with cocoa powder and cocoa milk crumble.
Moist vanilla cake 6 inches soaked in vanilla syrup and layered with vanilla buttercream. Served with chocolate ganache.
Instructions: Keep refrigerated. Take out one hour before serving to bring to room temperature. Warm the ganache for a few seconds in the microwave. Pour the chocolate ganache over the cake just before serving.
GLUTEN FREE Birthday Cake with Chocolate Ganache - 14–16 servings
70.00$
Unit price perGLUTEN FREE Birthday Cake with Chocolate Ganache - 14–16 servings
70.00$
Unit price perMoist gluten free vanilla cake 8 inches filled with rainbow sprinkles and soaked in vanilla syrup. Layered with vanilla buttercream and decorated with more sprinkles. Served with chocolate ganache.
Instructions: Keep refrigerated. Bring to room temperature one hour before serving. Warm the ganache for a few seconds in the microwave. Pour the chocolate ganache over the cake when ready to serve.
Moist vanilla cake 6 inches filled with rainbow sprinkles and soaked in vanilla syrup. Layered with vanilla buttercream and decorated with more sprinkles. Served with chocolate ganache.
Instructions: Keep refrigerated. Bring to room temperature one hour before serving. Warm the ganache for a few seconds in the microwave. Pour the chocolate ganache over the cake when ready to serve.
Moist gluten free vanilla cake 6 inches filled with rainbow sprinkles and soaked in vanilla syrup. Layered with vanilla buttercream and decorated with more sprinkles. Served with raspberry coulis.
Instructions: Keep refrigerated. Bring to room temperature one hour before serving. Warm the ganache for a few seconds in the microwave. Pour the raspberry coulis over the cake when ready to serve.
Rich and moist chocolate cupcakes filled with salted caramel. Topped with milk chocolate and tonka chantilly, and decorated with dark chocolate shards and cocoa crumble.
Instructions: Keep refrigerated. Take out one hour before serving to bring to room temperature.
Rich and moist chocolate cake 8 inches soaked in a cocoa syrup, filled with milk chocolate tonka bean chantilly, cocoa milk crumble, and salted caramel. Covered with milk chocolate and tonka chantilly, and topped with dark chocolate shards dusted with cocoa powder and cocoa milk crumble.
Moist gluten free vanilla cake 6 inches soaked in vanilla syrup and layered with vanilla buttercream. Served with chocolate ganache.
Instructions: Keep refrigerated. Take out one hour before serving to bring to room temperature. Warm the ganache for a few seconds in the microwave. Pour the chocolate ganache over the cake just before serving.
Moist gluten free vanilla cake 8 inches soaked in vanilla syrup and layered with vanilla buttercream. Served with chocolate ganache.
Instructions: Keep refrigerated. Take out one hour before serving to bring to room temperature. Warm the ganache for a few seconds in the microwave. Pour the chocolate ganache over the cake just before serving.
Moist vanilla cake 8 inches soaked in vanilla syrup and layered with vanilla buttercream. Served with chocolate ganache.
Instructions: Keep refrigerated. Take out one hour before serving to bring to room temperature. Warm the ganache for a few seconds in the microwave. Pour the chocolate ganache over the cake just before serving.
Moist gluten free vanilla cake 6 inches soaked in vanilla syrup and layered with vanilla buttercream. Served with raspberry coulis.
Instructions: Keep refrigerated. Take out one hour before serving to bring to room temperature. Warm the ganache for a few seconds in the microwave. Pour the raspberry coulis over the cake just before serving.
Moist gluten free vanilla cake 8 inches soaked in vanilla syrup and layered with vanilla buttercream. Served with raspberry coulis.
Instructions: Keep refrigerated. Take out one hour before serving to bring to room temperature. Warm the ganache for a few seconds in the microwave. Pour the raspberry coulis over the cake just before serving.
Moist vanilla cake 8 inches soaked in vanilla syrup and layered with vanilla buttercream. Served with raspberry coulis.
Instructions: Keep refrigerated. Take out one hour before serving to bring to room temperature. Warm the ganache for a few seconds in the microwave. Pour the raspberry coulis over the cake just before serving.
Moist vanilla cake 6 inches soaked in vanilla syrup and layered with vanilla buttercream. Served with raspberry coulis.
Instructions: Keep refrigerated. Take out one hour before serving to bring to room temperature. Warm the ganache for a few seconds in the microwave. Pour the raspberry coulis over the cake just before serving.
Moist vanilla cake 8 inches filled with rainbow sprinkles and soaked in vanilla syrup. Layered with vanilla buttercream and decorated with more sprinkles. Served with chocolate ganache.
Instructions: Keep refrigerated. Bring to room temperature one hour before serving. Warm the ganache for a few seconds in the microwave. Pour the chocolate ganache over the cake when ready to serve.
Moist vanilla cake 8 inches filled with rainbow sprinkles and soaked in vanilla syrup. Layered with vanilla buttercream and decorated with more sprinkles. Served with raspberry coulis.
Instructions: Keep refrigerated. Bring to room temperature one hour before serving. Warm the ganache for a few seconds in the microwave. Pour the raspberry coulis over the cake when ready to serve.
Moist gluten free vanilla cake 8 inches filled with rainbow sprinkles and soaked in vanilla syrup. Layered with vanilla buttercream and decorated with more sprinkles. Served with raspberry coulis.
Instructions: Keep refrigerated. Bring to room temperature one hour before serving. Warm the ganache for a few seconds in the microwave. Pour the raspberry coulis over the cake when ready to serve.
Moist vanilla cake 6 inches filled with rainbow sprinkles and soaked in vanilla syrup. Layered with vanilla buttercream and decorated with more sprinkles. Served with raspberry coulis.
Instructions: Keep refrigerated. Bring to room temperature one hour before serving. Warm the ganache for a few seconds in the microwave. Pour the raspberry coulis over the cake when ready to serve.
AvecPlaisirs Chefs Traiteurs
1280 Mill Street
Montreal (Quebec) H3K 2B4