A truffle burger at Les Burgers de Papa – The Big Box, arrives at Pizza Hut – winter recipes and low prices at La Pizza de Nico – the new Basilique & Co menu signed by chef Edward Christodo.
A truffle burger at Les Burgers de Papa
Every two months, Les Burgers de Papa creates a new recipe to renew its offer to its customers while also staying true to the spirit of the season. On November 16, there will be a new addition to the menu, the P’tit Truffé, a truffle burger that seeks to combine smoothness and character. The recipe? 100% French beef, creamy brie d’signy, fried onions for crunch, a few rocket leaves and a truffle sauce. This new recipe will be available on site for click collection and delivery to all the brand’s restaurants till January 17.
The Big Box, even bigger, has arrived at Pizza Hut
Pizza Hut is thinking big with a new generous and user-friendly offering: The Big Box. It’s an ultra gourmet offering: a large box with an eye-catching design, three drawers and three delicious pizzas to choose from. This is an opportunity to share the recipe needed for the new fine dough, the famous pan dough or the original cheesy crust. Supreme, Pepperoni Lovers, 4 Cheese or Vegetarian, all recipes available at The Big Box. With The Big Box, Pizza Hut signature product to share excellence: With family or friends, The Big Box will be the star this winter. Available exclusively at Pizza Hut from November 15, 2022.
Discounted winter recipes and offers at La Pizza di Nico
Twice a year, restaurants in the La Pizza di Nico network update their pop-up pizza recipes. Gluttony invites itself this fall with no less than 12 new recipes and a “thick dough” option for soft dough lovers. The pizza dough is made with extra virgin organic olive oil, without colorants, without preservatives. This new La Pizza de Nico menu continues to highlight quality ingredients: organic, appellation, French origin. It’s a question of responding to the purchasing power challenge with a new range of pizzas available from just €6.90. No question of cutting corners on quality of ingredients, these cheap pizzas are always the same size, always topped with real cheese, tomato sauce, 100% meat, etc. You will also find generous and gourmet recipes on the menu, for example, the L’Apres-ski pizza made with melted mozzarella fior de latte, Reblochon AOP, smoked bacon and Paris ham; or the Bufalina pizza with its creamy Camembert di Bufala.
The new Basilique & Co menu signed by Chef Edward Cristoudo
The new autumn-winter menu arrives at 55 Basilic & Co franchised restaurants on October 18. Concocting, for the first time, a menu for the network, Chef Edward Christodo offers 7 new, original recipes with flavors of iconic Jura products. Morbier IGP is integrated into the delicious focaccia while Morbier AOP, Bleu de Geaux AOP, Comte AOP, Montbéliard IGP with yellow wine and sausages, from La Jurassienne to La Jexouage will enliven 6 other pizza recipes. arboisienne or snails… they are all made with 100% homemade dough.
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