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Paupiette de veau sauce aux champignons- 1 portion

Paupiette de veau sauce aux champignons- 1 portion

Regular price $18.99 CAD
Regular price Sale price $18.99 CAD
Sale Sold out
Shipping calculated at checkout.

Environ 350g / 1 portion adulte (+700 kcal)

Dégustez cette savoureuse Paupiette de veau sauce aux champignons, une recette authentique pour un repas réconfortant. Attentionnément préparée à partir d'ingrédients soigneusement sélectionnés, la paupiette de veau offre une texture tendre et succulente. Profitez de la délicieuse sauce aux champignons pour compléter votre repas.

Au four: retirer la pellicule de plastique, réchauffer à 300F de 25 à 30minutes

au micro-ondes: retirer la pellicule plastique, réchauffer à puissance élevée de 1 à 2 minutes.

ing: veau, porc, cerise, riz, champignons, creme 35%, échalote francaise, beurre, sel, poivre, epice, 

How does delivery work?

We ship our products chilled and frozen only to certain regions to ensure they arrive in perfect condition.

Delivery is free for the greater Montreal metropolitan area and the North Shore as well as Outaouais, Greater Trois-Rivières and Mont-Tremblant for purchases of $150 or more.

If your order is less than $150, a $25 fee will be added for processing and delivery.

Here's how it works:

  1. Order on our website.
  2. We will contact you quickly to determine with you the best time for delivery.
  3. We will carefully pack your order and deliver it to the address you provide.
  4. Our delivery service is personalized, we do not deliver without confirmation from you.

Orders are usually delivered in 3-5 business days. Conditions apply, so contact us if you have any questions about our delivery service.

Satisfaction guaranteed

We offer a satisfaction guarantee on all of our products.
If you are not satisfied with the tenderness or freshness of the food, we will exchange it for any other product of your choice, of equivalent value!

In addition, we offer a one-year (1 year) freezer warranty on our frozen and vacuum-packed products.

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