New “Mise en Bouche” magazine spring/summer 2017

Check out the issue of “Mise en Bouche” for spring / summer 2017 celebrating Beauvallet Restauration’s meat cuts with:

A spotlight on cut meats and joints to share in this issue:

  • Focus on joints to share (with our 3 new products)
  • A special feature on rack of lamb, product variations and price changes
  • Special feature on saddle of lamb, a delicious alternative to rack of lamb
  • Feature on how to cook a rib of beef
  • And finally, 10 new recipes to spotlight our expertise on joints of meat and processed products for Easter and the summer season.



New “Mise en Bouche” magazine spring/summer 2017

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