Galarme Traiteur Boulogne

A large hollowed-out bread filled with 40 mini charcuterie sandwiches. Ideal for aperitifs or a convivial buffet. To be shared among guests.

A large surprise bread containing 40 mini sandwiches with various cheeses. Perfect to start a meal or for a cocktail. Rich and creamy flavors.

Assorted surprise bread mixing charcuterie and cheese fillings. Offers a variety of tastes to satisfy all guests. Playful and generous presentation.

Surprise bread filled with mini seafood sandwiches. Fresh and delicate, ideal for fish lovers. To be enjoyed chilled.

Assortment of hot savory bites. Crispy pastries with various fillings. To be heated in the oven before serving.

A creative appetizer where the tomato is prepared to surprise visually and gustatorily. Freshness and intense tomato flavors. An elegant presentation.

Prawns served in a glass with a citrus marinade or sauce. Refreshing tangy and iodized combination. Tender texture of the prawns.

Creamy soup of the day's vegetables served with a soft-boiled egg. Topped with toasted hazelnuts for crunch. Comforting and flavorful.

Slice of duck foie gras, a delicate and rich dish. Melting texture and characteristic buttery taste. Traditionally served with toast or brioche.

Artichoke base filled, likely with smoked salmon (Norwegian style). Classic combination of the sweetness of artichoke and the smokiness of fish. Refined cold appetizer.

Half grapefruit or cup filled with shrimp and cocktail sauce. Sweet and sour flavor and juicy texture. A retro and fresh appetizer.

Avocado filled with shrimp coated in creamy cocktail sauce. Creamy and smooth combination. A classic cold appetizer.

Crab meat served on a bed of small vegetables bound with mayonnaise (macédoine). Often presented in a shell. Fresh and crunchy.

Slice of pressed terrine with assorted vegetables, served with tomato sauce. Light and colorful. Enjoyed cold.

Homemade pâté en croûte with seasoned meat filling and jelly. The crust is golden and crumbly. A rustic charcuterie specialty.

Pâté en croûte made with pork, enhanced with whole pistachios. Flavorful mix of meat and dried fruit in a shortcrust pastry. Rustic and gourmet.

Assortment of various charcuterie presented on a platter. Includes a selection of terrines, salamis, and raw or cooked hams. Ideal for snacking with bread.

Selection of thinly sliced roasted meats served cold. Includes beef, pork, and poultry. Perfect for a substantial cold buffet.

Cooked and chilled salmon pave, served as a medallion. Tender flesh rich in omega-3. Enjoy with a cold sauce or lemon.

Rolled wrap filled with salmon, Savora sauce (spiced mustard), and fresh vegetables. A fresh and easy-to-eat snack.

Crayfish and mushroom terrine, served with homemade mayonnaise. River and forest flavors. Moist texture.

Slice of marbled salmon and spinach terrine. Served with homemade mayonnaise. Balanced and colorful.

White fish terrine with Mediterranean flavors, served with basil pesto. Fresh and fragrant.

Assortment of mixed salads and seasoned raw vegetables. Wide selection ranging from classic grated carrots to more elaborate salads. Fresh, crunchy, and healthy.

Assortment of aged cheeses selected by the chef. Offers a variety of textures and intensities. To be enjoyed with bread and wine.

Classic savory tart made with eggs, fresh cream, and smoked bacon. Crispy shortcrust pastry and moist filling. A French cuisine staple.

Savory tart filled with an egg mixture and abundant grated cheese (often Emmental or Gruyère). Golden and melting.

Tart filled with leek fondue and cream. Sweet and vegetal flavor. Specialty from Northern France.

Quiche combining the distinct flavor of goat cheese with the sweetness of spinach. A flavorful vegetarian option.

Savory tart filled with salmon and spinach. Rich and balanced, served hot or warm.

Southern-flavored tart, likely filled with tomatoes, eggplants, capers, or anchovies. Sunny and fragrant.

Pizza slice topped with tomato sauce and anchovy fillets. Pronounced salty and iodized flavor. Soft or crispy bread base.

Tart with candied onions enhanced with a hint of cinnamon. Original and fragrant sweet and savory mix.

Pizza made on a puff pastry base instead of bread dough. Lighter, buttery, and crumbly texture.

Small savory choux pastry mixed with cheese (Emmental). Airy, light, and cheesy. Eaten with fingers.

Lorraine specialty: marinated pork meat wrapped in puff pastry. A sort of rustic and generous savory pastry.

Closed pie filled with marinated pork and veal, with a custard (egg and cream). Rich and flavorful.

Pastry filled with seasoned pork mixture. Crispy on the outside, moist on the inside.

Square of puff pastry filled with ham and melted cheese. A simple and effective savory tart classic.

Pie filled with potatoes and cream, sometimes with onions and herbs. A comforting and melting specialty from Berry.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar. Contrast of textures between the cold creaminess and the hot caramel.

Rich dark chocolate cake with a molten or very moist center. Intense cocoa flavor.

Dessert with gently cooked fruits, flavored with vanilla. Smooth texture or with melting pieces. Light and fruity.

Airy dark chocolate dessert. Light and bubbly texture, intense chocolate flavor.

Egg flan coated with liquid caramel. Smooth and wobbly texture, sweet flavor of cooked milk and caramel.

Tart base filled with pastry cream and fresh seasonal fruits. Fresh, colorful, and varied according to the season.

Moist cake with sour cherries and a flan mixture. Enhanced with toasted almonds for crunch.

Mixture of fresh fruits cut into pieces. Naturally sweet and refreshing.

Fresh and creamy dairy product, lightly sweetened. Simple and light to finish the meal.

Thin crêpe sprinkled with sugar. A simple and nostalgic classic.

Crêpe flavored with orange and Grand Marnier liqueur. Candied citrus flavors and a light alcoholic touch.

Tart filled with tangy lemon cream, topped with a soft, golden meringue. Perfect balance between tart and sweet.

Small moist cake made with almond powder and brown butter. Rich and fragrant.

Slice of thick pastry flan on a shortcrust pastry. Firm yet melting texture, vanilla flavor.

Creamy white chocolate dessert topped with whipped cream. Sweet, milky, and very indulgent.

Upside-down apple tart where the fruits are caramelized in butter and sugar before baking. Served warm, melting and caramelized.

Crispy dessert filled with caramel-cooked apples. Crumbly pastry texture and melting fruit.

Crispy pastry or tart filled with roasted apricots. Tart and sweet flavor of the cooked fruit.

Crispy dessert filled with roasted peaches. Fragrant sweetness of warm peach.

Crispy pastry filled with melting, caramelized pears. Autumnal and comforting flavor.

Crispy dessert highlighting fresh fig. Sweet taste and unique texture of the fig.

Poached meringue (egg whites) floating on vanilla custard. Often drizzled with caramel. Light and classic dessert.