| Article |
Unité |
base |
fond |
garniture |
sauce |
|
|
|
|
|
Total |
|
Boucherie |
| filet mignon de veau |
kg |
1.700 |
|
|
|
|
|
|
|
|
1.700 |
|
|
| PARURE VEAU V SV 2KG |
kg |
|
2.000 |
|
|
|
|
|
|
|
2.000 |
|
Cave |
| GRAPPA CASCINA VECCHIA 38° 70CL |
Centilitre |
|
|
|
0.100 |
|
|
|
|
|
0.100 |
|
Crèmerie |
| BEURRE DOUX PIECE 250GR |
kg |
|
|
0.100 |
|
|
|
|
|
|
0.100 |
|
Légumerie |
| AIL 1 FILETS DE 3 TETE |
Kg |
|
0.010 |
|
|
|
|
|
|
|
0.010 |
|
|
| CAROTTE ET 1.5KG 10K SAC FRANCE C1 |
Kg |
|
0.080 |
|
|
|
|
|
|
|
0.080 |
|
|
| CAROTTE ET 1.5KG 10K SAC FRANCE C1 |
Kg |
|
|
1.000 |
|
|
|
|
|
|
1.000 |
|
|
| COURGETTE 14/21 5K ESP C1 |
Kg |
|
|
1.000 |
|
|
|
|
|
|
1.000 |
|
|
| ECHALOT LONGUE 20/40 250X20 |
Kg |
|
|
|
0.100 |
|
|
|
|
|
0.100 |
|
|
| NAVET LONG BLANC X15 ALLEMAGNE |
Kg |
|
|
1.000 |
|
|
|
|
|
|
1.000 |
|
|
| OIGNON JNE 80/100 10KG REG FR1 |
Kg |
|
0.080 |
|
|
|
|
|
|
|
0.080 |
|
|
| PERSIL PLAT BQT |
botte |
|
0.010 |
|
|
|
|
|
|
|
0.010 |
