- Country: France
- Summary: Supply of Foodstuffs for Central Kitchen
- FRT Ref No: 117044804
- Deadline: 30 Apr 2025
- Financier: Self Financed
- Purchaser Ownership: Government
- Tender Value: EUR 114000
- Notice Type: Tender
- Document Ref. No.: 209501-2025
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- Description:
- Supply of foodstuffs for central cuisine
fresh and bbc beef - fresh or atmosphere
calf - fresh or atmosphere
pork and bbc - fresh or atmosphere
cold cuts
portion cheese, cutting cheese, ovo products, culinary aid
fishfrozen
various frozen frozen and elaborate products
frozen ice creams and breeze
dairy products from the farm, craftsmanships out of cheese
fresh poultry raw meat - cooked fresh poultry
cheese and organic craft yogurt
grocery products - preserves, pockets - backgrounds - grocers
drinks
drinks
drinks
drinksAlcohols and non -alcoholic
Fresh fruits and vegetables
Vegetables, fruits, potatoes and 4th range
vegetables and potatoes 5th range
Vacuum -cooked meats
caterer and salads elaborated refrigerated
Fresh refrigerated fish under atmosphere
Refrigerated prepared sandwiches
milk -Dairy products -Breer- Vegetable margarine
frozen vegetables and potatoes
Fresh bread -breads
Fresh brioches
Craft chocolates
Organic chip
Organic cheese butter
Vegetables 4th and 5th organic range
Organic fruits and vegetables
Organic pears
Doc Title: Forest of foodstufffood for central cuisine
Type contract: supplies - Documents:
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CLICK HERE TO LOGINSupply of Foodstuffs for Central Kitchen - France Tender
The CITY OF DOUAI, a Government sector organization in France, has announced a new tender for Supply of Foodstuffs for Central Kitchen. This tender is published on FranceTenders under FRT Ref No: 117044804 and is categorized as a Tender. Interested and eligible suppliers are invited to participate by reviewing the tender documents and submitting their bids before the deadline on 2025-04-30.
The estimated tender value is EUR 114000, and full details, including technical specifications and submission requirements, are provided in the official tender documents. Ensure all submissions meet the criteria outlined to be considered for evaluation.
