Poulet Grillé Set Menu

Enjoy our Poulet Grillé in a mushroom and thyme sauce served with Gratin Potatoes, alongside our famous Fougasse and dessert of your choice. A perfect meal for two for any day of the week.

On the menu:
– Fougasse – garlic and parsley leaf-shaped flatbread
– Poulet Grille
– Gratin Potatoes
– Your choice of Crème Caramel – Traditional set vanilla pod custard with dark caramel or Chocolate Mousse – Indulgent, dark chocolate mousse.

Poulet Grillé:

Chicken Breast, Mushroom Sauce (Crème Liquid (Cream (Milk), Stabilizer (carrageenan’s)), Chestnut Mushrooms (16%), Shitake Mushrooms (10%), Diced Mushrooms (10%), Black Pepper, Shallots, Leeks, White wine (De-alcoholised Wine from Concentrate, White Wine, Salt, Potassium metabisulphite), Water, Potato Starch, Salt, Rapeseed Oil, Apple Cider Vinegar (Cider, Apple Juice Concentrate, Sugar, Maltic Acid, Salt, Natural Flavourings, Potassium metabisulphite), Potassium Sorbate, Sodium Benzoate), Mushroom Glaze (mushroom stock (92%) (Mushroom Juice (20%), Maltodextrin (20%), Water (15%), Salt (10%), Sunflower Oil (5%), Yeast Extract (1%), natural flavouring (1%), Sugar (1%)), Water)), Rapeseed Oil, Salt, Pepper.

Calories: 474kcal kcal per half pack.

Adults need around 2000kcal a day.

For allergens see ingredients in Bold. Produced in an environment where, Wheat, Sulphites, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled.

Gratin Potatoes:

Potatoes (74%), Sauce (26%) (Water, Cream (Milk), Skimmed Milk, Salt, Modified Maize Starch, Dextrose, Natural Flavouring (Milk), Garlic Powder, Stabilisers: Diphosphates, Guar Gum).

Calories: 182kcal per half pack.

Adults need around 2000kcal a day.

For allergens see ingredients in Bold. Produced in an environment where, Wheat, Sulphites, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled.

Fougasse:

Fougasse (Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Water, Cold Pressed Rapeseed Oil, Extra Virgin Olive Oil, Yeast, Fermented Wheat Flour, Salt, Rapeseed Oil, Emulsifier: Mono & Diglycerides Of Fatty Acid, Garlic Extract, Flour Treatment Agent: Ascorbic Acid), Rapeseed oil, Garlic (0.12%), Parsley (0.9%), Sea Salt (0.5%)

Garlic butter (7.41%): Butter (Milk) (94.57%), Parsley, Garlic (1.51%), Salt, Lemon Juice, Lemon zest, Rapeseed Oil

ALLERGY ADVICE: For allergen information, see ingredients in bold.

Produced in an environment where celery, wheat, tree nuts, milk, fish, crustaceans and molluscs are handled

Crème Caramel:

Crème Liquide (Milk), Whole Milk, Brown Sugar, Whole Egg, Pasteurised Egg Yolk, Vanilla Pod (0.3%), Water

ALLERGY ADVICE: For allergen information, see ingredients in bold.

May contain tree nuts

Produced in an environment where celery, wheat, tree nuts, milk, fish, crustaceans and molluscs are handled

Chocolate Mousse:

Double Cream (Milk) (47%), Dark Chocolate (Cocoa Mass 44.0 %, Sugar, Cocoa Butter 12.0 %, Emulsifier: Soya Lecithin, Natural Vanilla Flavouring) (23%), Egg White, Egg Yolk, Sugar

ALLERGY ADVICE: For allergen information, see ingredients in bold.

May contain tree nuts

Produced in an environment where celery, wheat, tree nuts, milk, fish, crustaceans and molluscs are handled

Poulet Grillé 

Prep time: 5 minutes. Cook time: 30 minutes 

1. Pre-heat the oven (Fan oven 180°C / electric oven 200°C / gas mark 6). 
2. Remove the film from the gratin potato. Place on a baking tray and cook in the oven for 30 minutes or until heated through and the top of the gratin is golden brown. 
3. Remove sleeve and film from Poulet Grillé. Place on baking tray and cook in the centre of the oven for 20-25 minutes until hot. 
4. Remove both trays from the oven and serve.

Fougasse

Prep time: 1 minute Cook time: 10-15 minutes

In the box: Fougasse, Garlic Butter

1. Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6).
2. Place the fougasse on a baking tray, reserving the garlic butter for later.
3. Heat in the oven for 10 minutes.
4. Remove from the oven, top with the garlic butter and whilst it’s hot and melting, serve.

Dark Chocolate Mousse

Ready to eat.

Crème Caramel

Ready to eat.

Turn out of the ceramic pot onto a plate before eating. You may find this easier if you run a knife around the inside of the pot to loosen the crème caramel from the sides.