| Article |
Unité |
BASE |
|
|
|
|
|
|
|
|
Total |
|
Boucherie |
| NOIX VEAU V SP SV N°2 |
kg |
1.200 |
|
|
|
|
|
|
|
|
1.200 |
|
Cave |
| COGNAC SEL/POIVRE 40% 1L DGF TR |
Litres |
|
|
|
|
|
|
|
|
|
0.000 |
|
|
| Vin BLANC CUISINE 11° (75CLx6) Le Campagnet |
Litre |
0.100 |
|
|
|
|
|
|
|
|
0.100 |
|
Crèmerie |
| BEURRE DOUX PIECE 250GR |
kg |
0.140 |
|
|
|
|
|
|
|
|
0.140 |
|
Légumerie |
| AIL 1 FILETS DE 3 TETE |
Kg |
0.010 |
|
|
|
|
|
|
|
|
0.010 |
|
|
| CERFEUIL |
BOTTE |
0.250 |
|
|
|
|
|
|
|
|
0.250 |
|
|
| CHAMP MOY BLC P.COUPE 3K POL1 |
Kg |
0.250 |
|
|
|
|
|
|
|
|
0.250 |
|
|
| ECHALION 30/50 5K REG FRC1 |
Kg |
0.080 |
|
|
|
|
|
|
|
|
0.080 |
|
|
| Estragon |
botte |
0.250 |
|
|
|
|
|
|
|
|
0.250 |
|
|
| TOMATE RDE 47/57 6K ESPAGNE C1 |
Kg |
0.800 |
|
|
|
|
|
|
|
|
0.800 |
|
Epicerie |
| FARINE BLE T55 (sac 1KGx10)Blche Colombe |
KG |
0.080 |
|
|
|
|
|
|
|
|
0.080 |
|
|
| Fond brun lie bte 600G/40Lx6 Chef |
KG |
0.020 |
|
|
|
|
|
|
|
|
0.020 |
|
|
| Poivre blc moulu sac 1KGx10 CAE |
KG |
0.050 |
|
|
|
|
|
|
|
|
0.050 |
|
|
| sauce fruit rouge |
kg |
0.050 |
|
|
|
|
|
|
|
|
0.050 |
