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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
Enjoy a platter of 10 half breakfast sandwiches vegans with egg and vegan cheddar, served with a hash brown.
Chicken liver mousse tartlet
10 units
Foie gras mousse and mixed berry jellyon speculoos
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.
Served cold
Grilled tandoori salmon with spices, served with a refreshing raita, mint chutney, a crisp salad and fragrant biryani rice.
With Valentine's Day just around the corner, treat yourself and loved ones to this lollipop made from Belgian milk chocolate (33% cocoa). Perfect chocolaty goodness.
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). 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.
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). 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 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.
Angel Hair Chocolate - Oreo White Chocolate and Vanilla Turkish Cotton Candy
16.99$
Unit price perAngel Hair Chocolate - Oreo White Chocolate and Vanilla Turkish Cotton Candy
16.99$
Unit price perArtisanal Oreo White Chocolate Bar with Vanilla Turkish Cotton Candy.
Featuring authentic, hand-crafted Pismaniye directly from Istanbul. This traditional Turkish delicacy offers a texture that is significantly lighter and fluffier than standard cotton candy.
145g
1 box - 30 units of 19g
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.
Angel Hair Chocolate - Rapsberry White Chocolate and Vanilla Turkish Cotton Candy
16.99$
Unit price perAngel Hair Chocolate - Rapsberry White Chocolate and Vanilla Turkish Cotton Candy
16.99$
Unit price perArtisanal Raspberry White Chocolate Bar with Vanilla Turkish Cotton Candy.
Featuring authentic, hand-crafted Pismaniye directly from Istanbul. This traditional Turkish delicacy offers a texture that is significantly lighter and fluffier than standard cotton candy.
145g
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.
Buffet bowl for 5 people
Served cold
Tender chicken simmered in a rich, creamy butter and mild spice sauce. Accompanied by delicately fragrant basmati pulao rice and naan bread. This meal includes crispy samosas served with tangy tamarind and fresh mint chutneys, and concludes on a sweet note with melt-in-your-mouth Rasmalai, a traditional Indian dessert.
5 portions of beef parmentier
1. Remove the transparent cover
2. Cover with aluminum foil
3. Reheat for 30-35 min at 350 °F
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.
5 portions of dip (600g)
1. Remove the transparent cover
2. Cover with aluminum foil
3. Reheat for 20-25 min at 350 °F
5 portions of dip (600g)
1. Remove the transparent cover
2. Cover with aluminum foil
3. Reheat for 20-25 min at 350 °F
5 portions of dip (600g)
1. Remove the transparent cover
2. Cover with aluminum foil
3. Reheat for 20-25 min at 350 °F
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.
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.
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.
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
40.00$
Unit price perGLUTEN FREE Birthday Cake with Chocolate Ganache - 14–16 servings
40.00$
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.
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.
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.
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.
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
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.
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 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.
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.
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 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.
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.
AvecPlaisirs Chefs Traiteurs
1280 Mill Street
Montreal (Quebec) H3K 2B4