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