Taste the food.
with family & friends
Let us Prepare Meal Planning for you!
Cook with perfection
Experience the convenience of receiving a personalized three-week menu tailored to your tastes, ensuring your daily meals are delivered right to your doorstep with our customized meal service.
Prep Meals
make room for quality time
Take the stress out of meal planning with our expert service. Meal planning can be intimidating and overwhelming, especially if you’re short on time. Let us handle the planning for you, saving you time and money without compromising on the comfort of a home-cooked meal.
Whether you opt for our pre-selected menu or want a personalized plan tailored to your goals, such as weight loss or mass gain, our chefs will cater to your needs. Plus, our fresh meal prep ensures your meals stay delicious and nutritious for 3 to 5 days when refrigerated.
Our Menu.
Our Local Products
At Lalyonnaiserie , we’ve meticulously crafted our Sample Menus, aiming to fulfill your needs and exceed your expectations. Our customized meal plan comprise two daily meals from monday to friday.
If you prefer to Create your Own Menu based on your preferences, please click here, and feel free to contact us with any queries you may have.
What you’re getting is an experience that goes beyond typical in-villa catering, leaving you with memories of a lifetime.
Week 1
Monday
Lunch – Pan seared haddock with tzatziki sauce, quinoa, and arugula salad with olive oil and
lemon dressing.
Dinner – Slow cooked pork ribs served with apples and roasted carrots.
Tuesday
Lunch – Beef stew served with fingerling potatoes and braised endives.
Dinner – Salad nicoise served with mustard dressing and sauteed vegetables.
Week 2
Monday
Lunch – Lalyonnaiserie tuna salad served with sesame orange dressing.
Dinner – Curry chicken skewers, steamed rice and sauteed fingerling potatoes.
Tuesday
Lunch – Creamy vegetarian mushroom risotto.
Dinner – Green salad, served with jollof rice and braised chicken legs.
Week 3
monday
Lunch – Sauteed gnocchi with rapini and sundried tomatoes.
Dinner – Braised pork served with creamy mustard sauce and pomme au four.
Tuesday
Lunch – Beef stewed in red wine, gratin dauphinois and cabbage salad.
Dinner – Duck confit aux olives, fingerling potatoes.
Wednesday
Lunch – Beef lasagna served with basilic tomato sauce and some mixed greens.
Dinner – Chicken stew facon basquaise.
Thursday
Lunch – Fried rice and steamed vegetables with creamy, spicy shrimp.
Dinner – Tabouleh salad in a balsamic dressing with roasted spicy Cajun chicken breast.
Wednesday
Lunch – Penne pasta served with creamy mushroom sauce and pan seared shrimp.
Dinner – Lalyonnaiserie rice salad served grilled salmon and steamed asparagus.
Thursday
Lunch – Slow cooked pork ribs with barbecue sauce and baked potatoes.
Dinner – Mixed greens, hardboiled egg, green olives, feta, basquaise chicken and rice.
Wednesday
Lunch – Grilled salmon with ratatouille and steamed rice.
Dinner – Pesto pasta with sauteed shrimp.
Thursday
Lunch – Lamb shanks served with mashed potatoes.
Dinner – Pasta salad served with roasted chicken and pepper corn sauce.
Friday
Lunch – Quiche Lorraine, served with mixed greens in a honey mustard dressing.
Dinner – Slow cooked lamb served with a gratin dauphinois.
Friday
Lunch – Pasta Bolognese.
Dinner -Lalyonnaiserie beef burger on an ace bakery bun served with mixed greens in a balsamic
dressing.
Friday
Lunch – Fish of day, braised fennel and onion served with saffron rice.
Dinner – Grilled chicken thighs served with cauliflower gratin.
Week 1
Week 1
Monday
Lunch – Pan seared haddock with tzatziki sauce, quinoa, and arugula salad with olive oil and
lemon dressing.
Dinner – Slow cooked pork ribs served with apples and roasted carrots.
Tuesday
Lunch – Beef stew served with fingerling potatoes and braised endives.
Dinner – Salad nicoise served with mustard dressing and sauteed vegetables.
Wednesday
Lunch – Beef lasagna served with basilic tomato sauce and some mixed greens.
Dinner – Chicken stew facon basquaise.
Thursday
Lunch – Fried rice and steamed vegetables with creamy, spicy shrimp.
Dinner – Tabouleh salad in a balsamic dressing with roasted spicy Cajun chicken breast.
Friday
Lunch – Quiche Lorraine, served with mixed greens in a honey mustard dressing.
Dinner – Slow cooked lamb served with a gratin dauphinois.
Week 2
Week 2
Monday
Lunch – Lalyonnaiserie tuna salad served with sesame orange dressing.
Dinner – Curry chicken skewers, steamed rice and sauteed fingerling potatoes.
Tuesday
Lunch – Creamy vegetarian mushroom risotto.
Dinner – Green salad, served with jollof rice and braised chicken legs.
Wednesday
Lunch – Penne pasta served with creamy mushroom sauce and pan seared shrimp.
Dinner – Lalyonnaiserie rice salad served grilled salmon and steamed asparagus.
Thursday
Lunch – Slow cooked pork ribs with barbecue sauce and baked potatoes.
Dinner – Mixed greens, hardboiled egg, green olives, feta, basquaise chicken and rice.
Friday
Lunch – Pasta Bolognese.
Dinner -Lalyonnaiserie beef burger on an ace bakery bun served with mixed greens in a balsamic
dressing.
Week 3
Week 3
monday
Lunch – Sauteed gnocchi with rapini and sundried tomatoes.
Dinner – Braised pork served with creamy mustard sauce and pomme au four.
Tuesday
Lunch – Beef stewed in red wine, gratin dauphinois and cabbage salad.
Dinner – Duck confit aux olives, fingerling potatoes.
Wednesday
Lunch – Grilled salmon with ratatouille and steamed rice.
Dinner – Pesto pasta with sauteed shrimp.
Thursday
Lunch – Lamb shanks served with mashed potatoes.
Dinner – Pasta salad served with roasted chicken and pepper corn sauce.
Friday
Lunch – Fish of day, braised fennel and onion served with saffron rice.
Dinner – Grilled chicken thighs served with cauliflower gratin.
Privilege.
proffesional Flow
We Buy The Ingredients
Once you customize your menu, we buy ingredients for the food. We then get back to you to finalize the details, after which a 50% deposit is required.
We Prepare the Food
We get our food from local farmers, selecting the best seasonal products, and then cook for providing you the unforgettable taste.
We Deliver Your Food
We pack up the food, connect with you to confirm if you want fresh or cold packaging (to store), and then deliver the food.