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2<br />
QUALITÉ DE PARIS<br />
Inhaltsverzeichnis Sommaire<br />
Top-Qualität für die Spitzengastronomie ........................................................... 5<br />
Geflügel ....................................................................................................................... 6<br />
Geflügel .................................................................................................................................... 7<br />
Geflügel, Freiland, Label Rouge .......................................................................................... 9<br />
Geflügel, Maishuhn ................................................................................................................ 9<br />
Geflügel, Perlhuhn ............................................................................................................... 10<br />
Geflügel, Stubenküken ....................................................................................................... 11<br />
Geflügel, Taube ..................................................................................................................... 11<br />
Geflügel, Wachtel ................................................................................................................. 12<br />
Geflügel, Convenience ........................................................................................................ 12<br />
Geflügel, Miéral, Excellence .............................................................................................. 13<br />
Geflügel, Miéral, Label Rouge ........................................................................................... 13<br />
Geflügel, Miéral, AOP .......................................................................................................... 14<br />
Geflügel, Label Rouge ......................................................................................................... 16<br />
Geflügel, Gans, Ungarn ....................................................................................................... 17<br />
Geflügel, Bio .......................................................................................................................... 17<br />
Geflügel, Strauß .................................................................................................................... 17<br />
Geflügel, Sonstiges .............................................................................................................. 18<br />
Gefülltes Geflügel ................................................................................................................ 18<br />
Wildgeflügel, Jagd ................................................................................................................ 19<br />
Wildgeflügel, Zucht ............................................................................................................. 19<br />
Fleisch ........................................................................................................................ 20<br />
Rindfleisch, EU ...................................................................................................................... 21<br />
Rindfleisch, EU, TK ............................................................................................................... 21<br />
Rindfleisch, Chile .................................................................................................................. 22<br />
Rindfleisch, Txogitxu ........................................................................................................... 22<br />
Rindfleisch, Irish Hereford ................................................................................................. 22<br />
Rindfleisch, Frankreich ....................................................................................................... 23<br />
Rindfleisch, Charolais .......................................................................................................... 23<br />
Rindfleisch, Salers ................................................................................................................ 25<br />
Rindfleisch, Limousin .......................................................................................................... 26<br />
Rindfleisch, Aubrac .............................................................................................................. 27<br />
Rindfleisch, Normanne ....................................................................................................... 28<br />
Rindfleisch, Simmentaler ................................................................................................... 28<br />
Rindfleisch, Charolles, AOP ............................................................................................... 29<br />
Rindfleisch, Wei<strong>de</strong>haltung, Irish Angus .......................................................................... 29<br />
Rindfleisch, Wei<strong>de</strong>haltung, Irland .................................................................................... 30<br />
Rindfleisch, Wei<strong>de</strong>haltung, Irish Hereford Prime ......................................................... 30<br />
Rindfleisch, US, Black Angus ............................................................................................. 30<br />
Kalb, EU ................................................................................................................................... 31<br />
Kalb, Frankreich .................................................................................................................... 31<br />
Milchkalb, Frankreich .......................................................................................................... 32<br />
Schwein, Frankreich ............................................................................................................. 32<br />
Schwein, Frankreich, Freiland ........................................................................................... 32<br />
Schwein, EU ............................................................................................................................ 32<br />
Schwein, Spanien, Freiland ................................................................................................ 33<br />
Lamm, EU ................................................................................................................................ 33<br />
Lamm, UK ............................................................................................................................... 34<br />
Lamm, Frankreich ................................................................................................................. 34<br />
Lamm, Quercy, IGP ............................................................................................................... 34<br />
Lamm, Limousin, AOP ......................................................................................................... 34<br />
Milchlamm, Frankreich, Label Rouge .............................................................................. 34<br />
Zicklein, Frankreich .............................................................................................................. 35<br />
Bison, Kanada ........................................................................................................................ 35<br />
Kaninchen, Frankreich ........................................................................................................ 35<br />
Kaninchen, Convenience .................................................................................................... 36<br />
Fond ......................................................................................................................................... 36<br />
Stopfleber, Ente, Frankreich .............................................................................................. 36<br />
Stopfleber, Ente, Lafitte ..................................................................................................... 37<br />
Stopfleber, Gans, Lafitte .................................................................................................... 39<br />
Stopfleber, Gans ................................................................................................................... 39<br />
Stopfleber, Gans, Ungarn ................................................................................................... 39<br />
Stopfleber, Tradition et Gourmandises .......................................................................... 39<br />
Stopfleber, Godard .............................................................................................................. 39<br />
Stopfleber, Geschenkkörbe ............................................................................................... 40<br />
Stopfleber, TK, EU ................................................................................................................ 41<br />
Wild, Jagd ................................................................................................................................ 41<br />
Salami, Lyon ........................................................................................................................... 42<br />
Salami, Italien ........................................................................................................................ 42<br />
Salami, Frankreich ................................................................................................................ 42<br />
Würstchen, Italien ................................................................................................................ 43<br />
Würstchen, Spanien.................................................................................................................. 43<br />
Würstchen, Laffite ............................................................................................................... 43<br />
Würstchen, Frankreich ....................................................................................................... 43<br />
Antipasti, Sud’n’Sol ............................................................................................................. 44<br />
Aufstrich, Madrange ............................................................................................................ 44<br />
Aufstrich, Ente ...................................................................................................................... 44<br />
Aufstrich, Gans ..................................................................................................................... 44<br />
Aufstrich, Schwein ............................................................................................................... 45<br />
Paté im Brotteig, Frankreich .............................................................................................. 46<br />
Paté im Brotteig, Jean <strong>de</strong> Quervil ..................................................................................... 46<br />
Paté .......................................................................................................................................... 46<br />
Paté, Thiol ............................................................................................................................... 46<br />
Paté, Guya<strong>de</strong>r ........................................................................................................................ 47<br />
Terrine, Castaing .................................................................................................................. 47<br />
Terrine, Charmilles ............................................................................................................... 47<br />
Terrine, Rougié ...................................................................................................................... 47<br />
Terrine, Guya<strong>de</strong>r ................................................................................................................... 48<br />
Schinken vom Schwein ....................................................................................................... 48<br />
Schinken vom Schwein, Spanien ...................................................................................... 49<br />
Schinken vom Schwein, Frankreich ................................................................................. 49<br />
Schinken vom Schwein, Italien ......................................................................................... 49<br />
Schinken vom Rind, Spanien .............................................................................................. 49<br />
Patisserie .................................................................................................................. 50<br />
Konditorei, Cacao Barry ...................................................................................................... 51<br />
Konditorei, Valrhona ............................................................................................................ 51<br />
Konditorei, Île <strong>de</strong> Réunion .................................................................................................. 52<br />
Konditorei, Cluizel ................................................................................................................ 52<br />
Konditorei, Zutaten ............................................................................................................. 53<br />
Konditorei ............................................................................................................................... 53<br />
Gewürze ..................................................................................................................... 54<br />
Safran, Iran ............................................................................................................................. 55<br />
Gewürze .................................................................................................................................. 55<br />
Gewürze, Colman’s .............................................................................................................. 56<br />
Gewürze, Australien ............................................................................................................ 56<br />
Salz, Frankreich ..................................................................................................................... 56<br />
Salz, UK .................................................................................................................................... 56<br />
Salz, exotisch ......................................................................................................................... 57<br />
Salz ........................................................................................................................................... 57<br />
Senf, Fallot .............................................................................................................................. 58<br />
Senf, Denoix ........................................................................................................................... 58<br />
Senf, Pommery ...................................................................................................................... 58<br />
Öl .............................................................................................................................................. 58<br />
Öl, Leblanc .............................................................................................................................. 60<br />
Öl, Alziari ................................................................................................................................. 60<br />
Öl, Mé<strong>de</strong>lys ............................................................................................................................. 61<br />
Öl, Urbani ................................................................................................................................ 61<br />
Essig ......................................................................................................................................... 61<br />
Essig, Domecq ....................................................................................................................... 61<br />
Beilagen ..................................................................................................................... 62<br />
Nährmittel .............................................................................................................................. 63<br />
Nährmittel, Reis .................................................................................................................... 63<br />
Nährmittel, Quinoa .............................................................................................................. 64<br />
Nährmittel, Bohnen, Label Rouge .................................................................................... 64<br />
Teigwaren, frische Nu<strong>de</strong>ln ................................................................................................. 64