Fadi Prestige has been specialized in selling 100 % organic food products.

1. 66 avenue des Champs-Elysées
75008 Paris
FRANCE
Tél : (+33) 06 14 42 44 44
Fax : (+33) 01 53 76 28 15
fadi@fadiprestige.com
www.fadiprestige.com

2. 2
OUR COMMITMENT
Fadi Prestige has been specialized in selling 100 % organic food products.
We propose a wide range of organic products to meet all requests and we are com-mitted
to proposing products at competitive prices.
Therefore, either for organic Black Angus beef, organic Black free-range chicken or
ethnical products (Italian, Japanese and Lebanese), we propose organic products at
reasonable prices and praised by the most famous chefs; the real craftsmen for taste
! (JoëlRobuchon, Alain Ducasse ...)
As we wish to respond to our consumers’ needs, we struggle to have the most tasteful
organic products, which have a real tasting value, flavors you will (re)discover.
As a result, Fadi Prestige is the Number 1 supplier for luxurious hotels, airline compa-nies,
famous caterers and trendy restaurants in Europe as well as in the Middle-East.
Fouquet’s, Bristol, Hilton, Georges V, Hermitage Monaco, famous names in the Paris
and Monaco hotel business have already been seduced by our wide range of products.
Fadi Prestige has a delivery department available throughout France, Switzerland and
everywhere in Europe.

3. 3
 OUR ORGANIC VISION................................................................................ P 4
 THE ORGANIC POULTRY.............................................................................. P 5
The black organic poultry
Our industry, its advantages and our commitments
Our fresh and frozen products in pictures
 THE ORGANIC ABERDEEN BLACK ANGUS BEEF............................................ P 30
Our commitments and our products in pictures
 THE ORGANIC CHAROLAIS BEEF................................................................ P 34
Our commitments and our products in pictures
 THE ORGANIC ARGENTINE BEEF................................................................. P 38
Our commitments and our products in pictures
 THE ORGANIC LAMB................................................................................. P 42
Our commitments and our products in pictures
 THE ORGANIC SALMON............................................................................ P 46
Our commitments and our products in pictures
 THE ORGANIC SUSHI................................................................................ P 51
Our commitments and our products in pictures
 THE ORGANIC VEGETABLES....................................................................... P 54
Our commitments and our products in pictures
 THE PIZZAS............................................................................................. P 61
Our commitments and our products in pictures
 THE MENUS FOR EACH TYPE OF CATERING.................................................. P 65
Steak house / Room service / Banquet / Pool / Lebanese
 THEY TRUST US ....................................................................................... P 72
 OUR DELIVERIES...................................................................................... P 74
 CERTIFICATION........................................................................................ P 76
TABLE OF CONTENTS

4. 4
ORGANIC VISION
Human health
Organic agriculture is an agricultural process characterized by the absence of chemical fertilizers or pesticides. Along the same principle as traditional
agriculture, products obtained from organic agriculture are free from chemical or pharmaceutical residues and are non-genetically modified. This far-ming
technique must therefore produce healthy, authentic food with preserved natural and nutritional properties.
Environment
Organic agriculture is carried out in an environment conducive to biodiversity, land-use planning, maintenance of natural reserves, while limiting hu-man
pressure on the environment.
This method will favor local solutions. It will restrict the use of polluting technologies and materials.
Social development
Organic agriculture should remunerate its participants in a fair distribution of the value added. In order to meet its goal, the farmers choosing this type
of agriculture must not be subjected to economical pressures, other than those necessary for its running. The method will ensure its development and its
viability by favoring the use of human-scale farms
Animal wellbeing
The wellbeing and health of animals are part of key principles to apply in organic agriculture. The latter will provide optimal living conditions to the ani-mals
during all stages of their life and all the production phases. In this regard the farmers use only local stocks and breeds well suited to this method
and to the farm’s environmental conditions.
The authenticity of flavour.
Gustative flavour
You will be able to enjoy the quality of the ingredients that we select for you, combined to the tastes that you will rediscover. Our meat is characterized
particularly by its reduced fat content and unmatched flavour.

5. 5
FA D I P R E S T I G E O RGANI C
ORGANIC POULTRY

6. 6
Gold medal for the whole
free-range black chicken
grown 91 days
Gold medal for the free-range
white chicken thigh
grown 81 days
Silver medal for the white
free-range chicken fillet
grown 81 days
OUR RECOMPENSES

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8. 8

9. 9

10. 10

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THE INDUSTRY: 100% ORGANIC SLAUGHTHOUSE
ANIMAL NUTRITION
100% organic
Regionally Integrated Site
PURCHASE OF RAW MATERIALS
80% of the purchases though
1 to 5 year contracts
FARMERS’ GROUPS
100% of the farmers integrated in
quality management channels
SLAUGHTERHOUSE
100% organic
Social practice
Packaging reduction
CUSTOMERS
80% of customers
=
Fadi Prestige - 66 av.des Champs Elysées - F-75008 Paris - France - T : +336 14 42 44 44 - fadi@fadiprestige.com - www.fadiprestige.com -
relationship for over 5 years

12. 12
F A D I P R E S T I G E O R G A N I C C H I C K E N
OUR COMMITMENTS
The poultry used for Fadi Prestige organic products comes exclusively from organic poultry farms. All year round, these farms
are submitted to inspections undertaken by Eco-Cert, an independent certifying body «AB» (Organic Agriculture) approved From
feeding to slaughtering, the sector is 100% organic. Our products are organic certified, according to the European specifications
relating to the organic production method for poultry.
To receive the «Organic Farmer» designation, the organic chicken must:
• Come from a slow growing rural stock and must have been bred twice as long as an «industrial» chicken, which
guarantees the firmness and taste of its meat.
• Be bred in an organic structure from the first day of its life and not be slaughtered before a minimum of 81 days.
• Be fed on food made up of a minimum of 100% of agricultural ingredients produced under organic agriculture: wheat, corn,
barley, oats; peas, beans and broad beans; oilseeds (soybean and sunflower cakes) and minerals (seaweeds and trace
elements).
• Be able to move around freely in the open air on a grassy course (a minimum of 4m2 per chicken) covered mostly by
untrodden vegetation, doing this during most of the day through one third of its lifespan, at least 30%. The hen roosts must
house a maximum of 10 chickens per m2.
• Benefit from the connection to the soil, which is one of the fundamental principles of organic farming: the chicken droppings
(during the time spent in the open air or by spreading) fertilise the soils exploited in organic farming from which the plants
produced in their turn feed the animals.
The organic farmer is very caring about his animals’ living conditions. He always favours prevention. The only treatments used are
natural (homeopathy, herbal medicine…). The chickens do not take any antibiotics. The use of substances intended to stimulate
growth or gain weight is strictly prohibited.

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COMPARISON OF POULTRY PRODUCTION METHODS
(according to the current practices and specifications)
Classic chicken Certified chicken Free-range Red Label
chicken
Fadi Prestige organic
chicken
Minimum age at slaughter no rules
average of 35 to 45 days
minimum of 56 days minimum of 70 days minimum of 81 days
Hen roosts area average of 35 to 45 days average of 1200 m2 average of
1200 m2 maximum
maximum of 400 m2 maximum of 480m2/hen roost
maximum of 1600 m2/farm
Outside course area no course no course 2m2/chicken 4m2/chicken
Density in hen roosts 20 to 22 chickens/ m2 18 chickens/ m2 11 chickens/ m2 10 chickens/ m2
Feeding
(requirements)
absence of animal proteins minimum of 50% cereals minimum of 75% cereals
Synthetic amino acids authorised
100% organic
Synthetic amino acids prohibited
Allopathic treatments authorised authorised authorised prohibited
At the beginning, an organic free-range chicken is a one-day old chick. It is bred by a farmer, in an agricultural building. For the chicken to be organic,
it is fed on 100% organic food. The diet consists of a mix of products in crumbs such as crumbled cakes, oats, barley, soy, wheat and maize. On
average, a live chicken weighs about 2.3 kg and a precooked chicken weighs about 1.5 kg. It takes a few months for an organic chicken to be ready
for sale.

14. 14
CORNFED FARMER CHICKEN 81 DAYS
Breeding method
• In the open air
• 81 days minimum of breeding
• 100% of organic
agricultural ingredients
Assertions
• Free-range
• Bred without any recourse
to antibiotics
• Fed without GMOs
Region
Pays de Loire : Sea air, fatty soils
Farmers
• Poultry farming 100%
organic agriculture
• Poultry runs planted
with trees, hedges,
agroforestry, bee-forage
plants
Industry
• Integrated
• Long-term contracts for
raw materials
• Sustainable
development
commitment

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CORNFED FARMER CHICKEN 81 DAYS

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BLACK FARMER CHICKEN 91 DAYS
Stock and comportment
Rural, slow growing
Vivacious and energetic in seeking
food
Likes the wide open spaces
Breeding method
• In the open air
• 91 days minimum of breeding
• 100% of organic
agricultural ingredients
Assertions
• Free-range
• Bred without any recourse
to antibiotics
• Fed without GMOs
Region
Pays de Loire : Sea air, fatty
soils
Farmers
• Poultry farming 100%
organic agriculture
• Poultry runs planted with
trees, hedges, agroforestry,
bee-forage plants
Industry
• Integrated
• Long-term contracts for raw
materials
• Sustainable development
commitment

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BLACK FARMER CHICKEN 91 DAYS

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BLACK C FARM PULLET 100 DAYS
Breeding method
• In the open air
• 100 days minimum of breeding
• 100% of organic
agricultural ingredients
• Last 15 days only fed of
organic milk and linen
Behaviour
• Likes the wide open spaces
Assertions
• Bred without any recourse
to antibiotics
• Fed without GMOs
Region
Pays de Loire : Sea air, fatty
soils
Farmers
• Poultry farming 100%
organic agriculture
• Poultry runs planted with
trees, hedges, agroforestry,
bee-forage plants
Industry
• Integrated
• Long-term contracts for raw
materials
• Sustainable development
commitment

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BLACK C FARM PULLET 100 DAYS

20. 20
FARM GUINEA FOWL 94 DAYS
Stock
• Rural, slow growing
Breeding method
• In the open air
• 94 days minimum of breeding
• 100% of organic agricultural
ingredients
Behaviour
• Likes the wide open spaces
Assertions
• Bred without any recourse to
antibiotics
• Fed without GMOs
Region
• Pays de Loire : Sea air, fatty
soils
Farmers
• Poultry farming 100%
organic agriculture
• Poultry runs planted with
trees, hedges, agroforestry,
bee-forage plants
Industry
• Integrated
• Long-term contracts for raw
materials
• Sustainable development
commitment

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FARMER DUCK 84 DAYS
Stock
• Rural, slow growing
Breeding method
• In the open air
• 94 days minimum of breeding
• 100% of organic agricultural
ingredients
Behaviour
• Likes the wide open spaces
Assertions
• Bred without any recourse to
antibiotics
• Fed without GMOs
Region
• Pays de Loire : Sea air, fatty
soils
Farmers
• Poultry farming 100%
organic agriculture
• Poultry runs planted with
trees, hedges, agroforestry,
bee-forage plants
Industry
• Integrated
• Long-term contracts for raw
materials
• Sustainable development
commitment

22. 22
FADI PRESTIGE ORGANIC FRESH RANGE
Fadi Prestige Organic offers to its clients a range of organic poultry fresh products
The clients are supplied directly from the slaughterhouse, the products not transiting via a storage area as it is often the case.

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FRENCH ORGANIC POULTRY
ITEM DESCRIPTION Nb of units OR
weight per pkt
Unit calibration
(gr) PCB Use by
( in days )
Invoicing
unit
WHOLE ORGANIC FREE-RANGE CHICKEN
BLACK CHICKEN « grown 91 days » DRESSED LOOSE medium 1 1500-1700 4 7 kg
BLACK CHICKEN « grown 91 days » DRESSED LOOSE medium 1 1700-2100 4 7 kg
WHITE CHICKEN « grown 81 days » .... PAC LOOSE medium 1 1200-1500 4 7 kg
WHITE CHICKEN « grown 81 days » .....PAC LOOSE large 1 1500-1800 4 7 kg
YELLOW CHICKEN « grown 81 days » PAC LOOSE medium 1 1300-1500 4 7 kg
YELLOW CHICKEN « grown 81 days » PAC LOOSE large 1 1500-1800 4 7 kg
OTHER WHOLE ORGANIC FREE-RANGE POULTRY
GUINEA FOWL PAC LOOSE assorted 1 1200-1800 4 7 kg
DUCK PAC LOOSE assorted 1 2800-3800 2 7 kg
CARVED ORGANIC FREE-RANGE CHICKEN
SUPREME OF BLACK CHICKEN «grown 91 days» WITH SKIN VACUUM PACKED 4 230-280 6 9 kg
SUPREME OF YELLOW CHICKEN «grown 81 days» WITH SKIN VACUUM PACKED 4 230-280 6 9 kg
SUPREME OF CHICKEN «grown 81 days» WITH SKIN VACUUM PACKED 4 230-280 6 9 kg

24. 24
CHICKEN FILLET «grown 81 days» DRESSED (whole without skin) VACUUM PACKED 6 120-180 6 9 kg
YELLOW CHICKEN FILLET DRESSED (whole without skin) VACUUM PACKED 6 150-200 6 9 kg
CHICKEN LEG «grown 81 days» (Whole sliced – with knuckle) VACUUM PACKED 8 250-320 3 9 kg
WHOLE CHICKEN LEG (Whole sliced – with knuckle) VACUUM PACKED 8 220-280 3 9 kg
CHICKEN THIGH «grown 81 days» (Whole or cut) VACUUM PACKED 4 100-150 6 9 kg
CHICKEN THIGH «grown 81 days» (Whole or cut) VACUUM PACKED 4 150-200 6 9 kg
CHICKEN THIGH «grown 81 days» (sliced) VACUUM PACKED 4 200-250 6 9 kg
CHICKEN WINGS «grown 81 days» (1st phalanx of the wings cut off) VACUUM PACKED 25 30-50 6 9 kg
CHICKEN WINGS «grown 81 days» (1st phalanx of the wings cut off) VACUUM PACKED 25 50-80 6 9 kg
CHICKEN CARCASS «grown 81 days» (Whole/Human consumption)LOOSE VACUUM PACKED 6 kg 250-400 1 7 kg
BLACK CHICKEN WINGS «grown 91 days» LOOSE VACUUM PACKED 5 kg 80-120 1 7 kg
OFFAL OF ORGANIC FREE-RANGE CHICKEN
BLACK CHICKEN LIVER «grown 81 days» VACUUM PACKED 1000 gr 40-60 6 8 kg
CARVED ORGANIC FREE-RANGE TURKEY
TURKEY FILLET (Whole without skin) VACUUM PACKED 1 kg 1000-2800 6 9 kg
TURKEY ROLL (meat of duck leg with skin) VACUUM PACKED 1 1500-2000 6 9 kg
CARVED ORGANIC FREE-RANGE DUCK
DUCK FILLET (Whole with skin) VACUUM PACKED 2 350-500 6 9 kg
DUCK LEG (Whole sliced) VACUUM PACKED 2 250-400 6 9 kg

25. French organic chicken burger and his organic bread
I TEM DE SCRI PTI ON WEIGHT PACKAGING P ER
CARBOARD BOX
PREPARATION
METHOD
free range chicken nugget’s 100% filet 16 French Nuggets gr organic de poulet 6 free-trays fermier range of 50 chicken français pieces nuggets
bio, cuits au Frozen four
12
French organic chicken burger 100%
EXPIRY
MONTHS
French organic
free range chicken 120 gr 6 trays of 8 pieces Frozen 12
Organic burger bun 65 gr 4 trays of 10 pieces Frozen 12
DÉSIGNATION DE L’ARTICLE POIDS CONDITIONNEMENT PAR CARTON MODE DE PRÉPARATION DLC MOIS
Nuggets de poulet français
25
bio 100 filet 16 Gr 6 barquettes de 50 pièces Cuit - surgelé 12 M

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French organic free-range poultry hot dog
I TEM DE SCRI PTI ON WEIGHT PACKAGING P ER
CARBOARD BOX
PREPARATION
METHOD
EXPIRY
MONTHS
Knack sausage of french organic free-range
chicken 60 gr 20 trays of 4 pieces Frozen 12
Organic hot-dog bun 65 gr 4 trays of 10 pieces Frozen 12

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Chicken Supreme Small Taouk chicken skewer
I TEM DE SCRI PTI ON WEIGHT PACKAGING P ER
CARBOARD BOX
PREPARATION
METHOD
EXPIRY
MONTHS
French organic free-range chicken
supreme marinated in coconut and
ginger
250 gr 8 trays of 5 pieces Frozen 12
Small taouk skewer of french organic
free range chicken fillet 20 gr 24 trays of 14 pieces Frozen 12

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Taouk chicken skewer
Taouk chicken mini skewer
Chicken kofta skewer
I TEM DE SCRI PTI ON WEIGHT PACKAGING P ER
CARBOARD BOX
PREPARATION
METHOD
EXPIRY
MONTHS
Large taouk skewer of french organic
free range chicken fillet 80 gr 24 trays of 5 pieces Frozen 12
Large kofta skewer of french organic
free range chicken caesar 80 gr 8 trays of 10 pieces Frozen 12

29. 29
Chicken kofta mini skewer Chicken yakitori - coconut ginger - mini skewer
I TEM DE SCRI PTI ON WEIGHT PACKAGING P ER
CARBOARD BOX
PREPARATION
METHOD
EXPIRY
MONTHS
Small kofta skewer of french organic
free range chicken ceasar 25 gr 8 trays of 30 pieces Frozen 12
Small yakitori skewer of french organic
free range chicken fillet marinated in
coconut, ginger and lime
80 gr 24 trays of 16 pieces Frozen 12

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FA D I P R E S T I G E O RGANI C
ORGANIC ABERDEEN BLACK ANGUS BEEF

31. ABERDEEN BLACK ANGUS
Aberdeen Angus Beef, originating from Scotland, has been raised in Ireland for
more than 300 years.
This beef breed produces a very high-value marbled meat, with a good carcase
conformation and excellent taste.
It has been fed for 24 months with a grass, enriched in red and white clover, with
natural supplements such as organic carrots or potatoes.
It contains more omega 3 acids (essential for the human body) than a grain-fed
beef.
The grass used to feed Aberdeen Angus beef is sown using Biodynamic agricultu-ral
31
means. This includes the use of the lunar calendar.
Its well-being is the producer’s priority. Therefore, all means are implemented to
reduce the animal’s stress level.
• Remain between brothers and sisters
• At least 3 acres of land in which beef can walk around
• 25 head of livestock per lot to graze together
• No dose or daily injection, this is against our organic certification policy.

32. 32
Iris organic Aberdeen Black Angus Carpaccio Iris organic Aberdeen Black Angus Mini Burger
I TEM DE SCRI PTI ON WEIGHT PACKAGING P ER
CARBOARD BOX
PREPARATION
METHOD
EXPIRY
MONTHS
Irish organic Aberdeen Black Angus carpaccio 80 gr 5 bags of 5 pieces Raw - Frozen 12
Irish organic Aberdeen Black Angus burger 180 gr 2 bags of 20 pieces Raw - Frozen 12
Irish organic Aberdeen Black Angus mini burger 35 gr 6 bags of 30 pieces Raw - Frozen 12
Irish organic Aberdeen Black Angus mini skewer 20 gr 8 bags of 40 pieces Raw - Frozen 12

33. 33
Irish organic Aberdeen Black Angus Rib Irish organic Aberdeen Black Angus Sirloin strip
I TEM DE SCRI PTI ON WEIGHT PACKAGING P ER
CARBOARD BOX
PREPARATION
METHOD
EXPIRY
WEEKS
Irish organic Aberdeen Black Angus rib 5 kg 2 pieces Raw - Fresh 3
Irish organic Aberdeen Black Angus fore rib 3-4 kg 3-4 pieces Raw - Fresh 3
Irish organic Aberdeen Black Angus sirloin strip 4 kg 2 pieces Raw - Fresh 3
Irish organic Aberdeen Black Angus tenderloin 2 kg 5 pieces Raw - Fresh 3
Irish organic Aberdeen Black Angus thick skirt 3,5 kg 3 pieces Raw - Fresh 3
Irish organic Aberdeen Black Angus silverside 2 kg 5 pieces Raw - Fresh 3

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FA D I P R E S T I G E O RGANI C
ORGANIC CHAROLAIS BEEF

35. C H A R O L A I S
The Charolais beef is a French breed of cattle which originates from Charolles
in Burgundy. This area is mainly devoted to meat production.
This cream-colored large animal produces a tasty, protein-rich meat
This breed is famous for its taste and nutritional qualities and offers a marbled
tasty meat, tender and refined.
Charolais Beef has been fed for 24 months with a grass, enriched in red and
white clover, with natural supplements such as organic carrots or potatoes.
It contains more omega 3 acids (essential for the human body) than a grain-fed
beef.
The grass used to feed Charolais beef is sown using Biodynamic agricultural means.
This includes the use of the lunar calendar.
Its well-being is the producer’s priority. Therefore, all means are implemented to
reduce the animal’s stress level.
• Remain between brothers and sisters
• At least 3 acres of land in which beef can walk around
• 25 head of livestock per lot to graze together
• No dose or daily injection, this is against our organic certification policy.
35

36. 36
Organic Charolais Carpaccio Organic Charolais Mini Burger
I TEM DE SCRI PTI ON WEIGHT PACKAGING P ER
CARBOARD BOX
PREPARATION
METHOD
EXPIRY
MONTHS
Organic Charolais carpaccio 80 gr 5 bags of 5 pieces Raw - Frozen 12
Organic Charolais burger 180 gr 2 bags of 20 pieces Raw - Frozen 12
Organic Charolais mini burger 35 gr 6 bags of 30 pieces Raw - Frozen 12
Organic Charolais mini skewer 20 gr 8 bags of 40 pieces Raw - Frozen 12

37. 37
Organic Charolais Rib Organic Charolais Fore Rib
I TEM DE SCRI PTI ON WEIGHT PACKAGING P ER
CARBOARD BOX
PREPARATION
METHOD
EXPIRY
WEEKS
Organic Charolais rib 5 kg 2 pieces Raw - Fresh 3
Organic Charolais fore rib 3-4 kg 3-4 pieces Raw - Fresh 3
Organic Charolais sirloin strip 4 kg 2 pieces Raw - Fresh 3
Organic Charolais tenderloin 2 kg 5 pieces Raw - Fresh 3
Organic Charolais thick skirt 3,5 kg 3 pieces Raw - Fresh 3
Organic Charolais silverside 2 kg 5 pieces Raw - Fresh 3

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FA D I P R E S T I G E O RGANI C
NOS LIVRAISONS
ORGANIC ARGENTINE BEEF

39. 39
A R G E N T I N E
Our beef come from the Pampa area, considered as the best agri-cultural
area in Argentina. It is known for its humid climate.
Beef are fed with grass all year long. In the summer, this grass is
rich in protein, in the winter their food is completed with some fresh
oat.
Grass-fed beef contain more omega 3 acids (essential for the hu-man
body) than grain-fed beef.
Talk about taste !

40. 40
Organic Argentinian Noix d’entrecôte Organic Argentinian beef fillet
I TEM DE SCRI PTI ON WEIGHT PACKAG ING PER TRAY S PREPARATION
METHOD
EXPIRY
MONTHS
Picania (Organic Argentinian Rump steak
aglet) 1,2 kg 8 pieces Raw - Fresh 1 M
Colita (Organic Argentinian Aiguillette
Baronne) * 0,9 kg 12 pieces Raw - Fresh 1 M
Soft organic Argentinian tranche* 4 kg 4 pieces Raw - Fresh 1 M
Organic Argentinian noix d’entrecôte 2,5 kg 4 pieces Raw - Fresh 1 M
Organic Argentinian beef fillet 1,1 kg 10 pieces Raw - Fresh 1 M
Organic Argentinian sirloin steak 3,6 kg 5 pieces Raw - Fresh 1 M

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FA D I P R E S T I G E O RGANI C
ORGANIC LAMB

43. THE LOWLAND LAMB
In Ireland, breeding has always been at the core of the cultural, social and economic life of moun-tain
and valley people. The secret of Irish meat lies in the traditional know-how of Irish farmers,
which is transmitted from father to son from generation to generation. Working in harmony with
nature, the Irish farmers are proud to present you their traditional meat. The Irish meat is renowned
for its high quality and deserves its reputation as the first choice for traditional meat lovers.
The Irish lamb is a seasonal product. Because of the countryside diversity, this season lasts several
months, usually from August to February. Lambs from the Lowland herds are born much earlier. The
typical Irish breeds include of course the robust Blackface, the North Country Cheviot which is the
heaviest and the biggest, and the Ancient Hebridean with the Shetland Lamb, which are smaller.
As for the whole of their herds, Irish farmers frequently make cross-breeds to improve the quality of
the meat in order to respond to the demand of the final consumer. This mixture of pure breeds with
cross-breeds produces Irish lamb carcasses of finest quality during fall and winter.
43
• Traceability: guarantee of traceability
• A guarantee of excellence: characteristics, appearance, reputation are vastly superior
compared to standard products.
• Specifications
The choice and the respect of the A.B label (organic agriculture) gives you a guarantee in terms of quality.
No use of :
• Chemical fertilizers on meadow
• Medicinal food supplements
• Bone meal
• Silage

44. 44
OrCgaarnréic d I'raisghn eLaaum bbio d Iorluabnldea risack
I TEM DE SCRI PTI ON WEIGHT PACKAGING P ER
CARBOARD BOX
PREPARATION
METHOD
EXPIRY
MONTH
Irish organic lamb double rack 0,5 kg 12 pieces Raw - Frozen 12
Irish organic lamb fillet 0,8 kg 6 pieces Raw - Frozen 12
Irish organic lamb bone in shoulder 1,8 kg 4 pieces Raw - Frozen 12
Irish organic lamb leg with bones 8 kg 1 piece Raw - Frozen 12

45. 45
Organic lamb kebab skewers Organic lamb kofta skewers
I TEM DE SCRI PTI ON WEIGHT PACKAGING P ER
CARBOARD BOX
PREPARATION
METHOD
EXPIRY
MONTH
Irish organic lamb mini kebab skewer
(leg of lamb) 20 gr 8 bags of 40 pieces Raw - Frozen 12
Irish organic lamb large kebab skewer
(leg of lamb) 80 gr 4 bags of 30 pieces Raw - Frozen 12
Irish organic lamb mini kafta skewer
(marbled and pepperedd lamb tartar) 20 gr 8 bags of 40 pieces Raw - Frozen 12
Irish organic lamb large kafta skewer
(marbled and pepperedd lamb tartar) 80 gr 6 bags of 20 pieces Raw - Frozen 12

46. 46
FA D I P R E S T I G E O RGANI C
ORGANIC SALMON

47. 47
SALMON
FEEDING
• Organic fish meal
• Organic fish oil
• Organic wheat
• Organic soya
• Organic panaferd, used as a pigment
CARE
• No medicinal product, except under exceptional circumstances,and only with
written
permission (organic certification agency)
• All fish are independently tested by the Marine Institute
FARMING
• Average density of stock 0.5% fish / 99.5% water or 2 fish per 1.000 liters of
water.
• Bred at 1.5 km from the west coast of Ireland with strong currents, which gives
around
10% fat (salmon from Norway might be at 30% and +)
PRODUCTION
• Filleting by hand
• Dry salting by hand (CNV 7/8 hours)
• Smoking with a mixture of oak and seaweed (8 hours)
• Slicing by hand (long slices)
WHY IS OUR METHOD THE BEST?
• Same team production for fifteen years
• Everything is done by hand to ensure a superior quality
• Without any freezing, in order to give a fresh like “sashimi” taste

48. 48

49. 49
Organic smoked half-salmon Organic mini-blinis
I TEM DE SCRI PTI ON WEIGHT PACKAGING P ER
CARBOARD BOX
PREPARATION
METHOD
EXPIRY
DAY S
Scottish smoked half-salmon 1 kg 1 piece Smoked – Fresh 35
Irish smoked half-salmon 1 kg 1 piece Smoked – Fresh 35
Norwegian smoked half-salmon 1 kg 1 piece Smoked – Fresh 35
Organic gluten-free mini blinis 8 gr 12 trays of 16 pieces Frozen 365

50. 50
Organic salmon burger
DÉ S IGNAT ION DE L ’ART ICLE POIDS CONDITIONNEMENT
PAR CARTON
MODE D E
PRÉPARATION
DLC
MO I S
Organic salmon burger 400 gr 4trays of 4 pieces Frozen 18
Organic burger bun 65 gr 4 trays of 10 pieces Frozen 12

51. 51
OSRUGSANHICI SBUISOHI

52. 52
Our chefs created these mouthfuls in a pure Japanese tradition.
The handling of the products is very simple and does not require any skilled
personnel, and especially not a Japanese one.
We produce this whole range of fresh products in France, available with a SLED
of 5 days.
Our sign has conquered great names in the luxury hotel business,
whether for Room Service at the bar or for cocktail buffet.
Organic salmon sushi
Per 20 pieces
COMPOSITION :
Rice and salmon
STORAGE :
Store between 0 and 6 °C
Organic cucumber maki
Per 40 pieces
COMPOSITION :
Rice, cucumber, seaweed
STORAGE :
Store between 0 and 6 ° C
43

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Healthy food
Organic Agriculture should produce genetically unmodified food, which is free
of pesticide and pharmaceutical residues. It has to produce healthy and authen-tic
food, which is free of pesticide and pharmaceutical residues. It has to produce
healthy and authentic food, with natural and nutritional preserved vistues.
A production respecting the environment and the animal world
Organic agriculture is thought in an environment in favor of biodiversity, land-use
planning, conservation of natural reserves, and intents to limit human pressure on
the elements.
Organic salmon maki
Per 40 pieces
COMPOSITION :
Rice, salmon, seaweed
STORAGE :
Store between 0 and 6 ° C
Organic california salmon cucumber
Per 40 pieces
COMPOSITION :
Rice, salmon, cucumber, seaweed, sesame
STORAGE :
Store between 0 and 6 ° C
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FA D I P R E S T I G E O RGANI C
ORGANIC CROP PRODUCTS

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O R G A N I C C R O P P R O D U C T S
Organic agriculture is one of the official identification marks of origin and quality. It is a guarantee of an environmentally and animal-friendly
production.
ENVIRONMENT
Organic fruits and vegetables are the result of entirely natural methods (use of compost or dung).
In order to protect his crops, an organic producer is required to set up natural devices against weeds, garden pests, plant diseases or other
things.
Organic production is a very environmentally friendly technique. To avoid health and/or nutritional problems, organic production should
promote preventive actions as well as upstream cultures.
Indeed, the organic practices have three main objectives, namely restoring the soil, maintaining its fertility, and protecting the crops.
HEALTH
The advantage with organic vegetables and fruits is that they are richer in antioxidants. These micronutrients help us to fight against
cellular aging. This difference compared to conventional fruits and vegetables has a simple explanation. To be able to resist aggression
such as fungus, insects or others, a vegetable or a fruit has first to strengthen its own natural defenses. This brings us to say that the levels
of antioxidants are two to three times lower in conventional fruits and vegetables than in organic ones. The point was made that organic
vegetables and fruits are richer in magnesium and iron, from a dietary perspective, they contain less water, so they are more nutritious.

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TASTE
Regarding the taste, organic vegetables and fruits sometimes have a most pronounced flavor, since they grow more slowly and have had
enough time to be concentrated in aromas, just like all organic plant cultures. This is due to the fact that they contain a high rate of dry
matter and present a better balance between different nutrients. These organic fruits and vegetables also offer good quality proteins and
further advantages. All these achievements are just reflecting our focus on organic crops.
STANDARDS
From a regulatory point of view, culture and farming methods are defined by specifications for each organic product. In many countries,
organic agriculture is legally framed and it has international regulations.
Throughout Europe, any farmer who aspires to a recognition as an organic farmer must comply with the regulations (834/2007 and
889/2008). Therefore, he will be subject to annual inspections to ensure that the regulations are correctly implemented.
In this context, organic farming is seen as a management system of agricultural production that uses only natural methods. Organic agriculture
is quite aware of the interdependence between animals and plants for more productivity.
Crop rotation and recycling of organic matter are the bases of its functioning. Organic farming requires indeed a good knowledge of agro-ecological
processes and much more workforce compared to conventional agriculture.
All products resulting from organic farming, in France, are accredited by the Ministry of Agriculture with an identifiable brand for the
consumer, with the acronym AB. Organic farming offers many advantages, regarding taste and nutrition, as well as from an environmental
perspective. Adopting organic farming is caring about the environment.

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Fadi represents 90 years of know-how and love in the service
of the Lebanese cuisine.
For three generations, our family has faithfully offered the Eastern gastronomy in Beirut, Ryad, Djed-dad
and Paris.
In summer 2008, the representative of the younger generation becomes autonomous and brings his
contribution to the Lebanese cuisine by creating Fadi Prestige Organic. Great names of the Parisian
hotel business are already conquered by our wide range of Lebanese dishes, whether cocktails or
sit-down meals.
The whole Fadi Prestige range is very easy to implement, with no need to appeal to the talent of a
Lebanese chef, or even a cook.
Top quality ingredients are used for our original dishes.
The real gourmet will recognize the delicacy of the Hummus, the well-balanced flavors of the Mag-mour,
or even the fineness of the spices in the Kebbe.

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Organic Hummus
I TEM DE SCRI PTI ON WEIGHT PACKAGING P ER
TRAY S
Organic Magmour
Organic Moutabal
PREPARATION
METHOD
EXPIRY
MONTHS
Organic gluten free hummus 3 kg 6 pot of 500 g Fresh or Frozen 1,5 or 12
Organic gluten free moutabal 3 kg 6 pot of 500 g Fresh or Frozen 1,5 or 12
Organic gluten free magmour 3 kg 6 pot of 500 g Fresh or Frozen 1,5 or 12

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Organic pita bread Organic Vegetables Falafel
I TEM DE SCRI PTI ON WEIGHT PACKAGING P ER
TRAY S
PREPARATION
METHOD
EXPIRY
MONTHS
Organic pitta bread 70 gr 12 bags of 6 pieces Frozen 12
Organic vegetables faladel 30 gr 8 trays of 50 pieces Frozen 12

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Frite Bio Organic ketchup Organic mayonnaise
I TEM DE SCRI PTI ON WEIGHT PACKAGING P ER
CARBOARD BOX
PREPARATION
METHOD EXPIRY MONTH
Organic potatoes 1 Kg 10 trays of 1 kg Frozen 30 M
Organic ketchup sauce 560 gr 12 pots of 560 gr Dry 12 M
Organic mayonnaise sauce 400 gr 6 pots of 400 gr Dry 9 M

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FA D I P R E S T I G E O RGANI C
PIZZAS

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PIZZAS
The term Pizza appeared in 997, which meant then “flat cake”.
But it takes its current meaning in Naples, in the 16th century.
This term derives from the word pita, Turkish word meaning bread.
Nowadays popular and omnipresent around the world, the pizza became a cult product while
also customized to the tastes of local cultures. It is certainly a symbol that brought people closer
in their way of living.
In Italian, the metaphor of the pizza is commonly used to say that it is not enough to know
something to be able to do it.
Indeed, pizza recipe is quite simple, but in practice, it requires a great art.
OUR PIZZA DOUGHS ARE:
• Organic
• Manufactured with spring water
• Fermented during 24 hours
• Wood-fired

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Organic Four Cheeses pizza
Organic Margherita pizza
Organic Truffed Focaccia
Organic Ceps Focaccia
Organic Summer Truffles Focaccia
I TEM DE SCRI PTI ON WEIGHT PACKAGING P ER
CARBOARD BOX
PREPARATION
METHOD
EXPIRY
MONTH
Organic margherita pizza 430 gr 14 pieces Frozen 12
Organic four cheeses
(Mozzarella, Emmental, Fontal, Parmigiano and Grana Padano) 395 gr 14 pieces Frozen 12
Organic truffled focaccia 215 gr 6 pieces Frozen 12
Organic ceps focaccia 230 gr 18 pieces Frozen 12

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FA D I P R E S T I G E O RGANI C
MENUS FOR EACH TYPE OF CATERING

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PROJET STEAKHOUSE
PROJET STEAKHOUSE

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«The good Farmer»
a contemporary catering concept where you will
taste what is best in the world!
«The good Farmer» offers dishes made of 100 % organic agriculture and organic
farming products.
You will benefit from the quality of ingredients that we select for you, combined
with tastes that you will rediscover.
Our meat is particularly distinguished by its lower fat content and its unequalled
savour. «The good Farmer» commits itself with its suppliers to contribute to sustai-nable
development.
This is why our menu is based on 5 values that we are committed to respecting
each day:
 Not to endanger our consumers health
 To respect our environment
 To contribute to a sustainable activity of our suppliers
 To insure the good treatment of animals throughout their lives
 To cook authentic dishes and preserve the flavor of food
O Organic
G Gluten free
V Vegetarian
H High protein level
L Low protein level
Starters
Plate of smoked salmon OGH
Saumon Irlandais 120 gr
Caesar salad 1924 with organic Vendée chicken O
Heart of romaine lettuce, croutons, free-range chicken fillet skewers, Parmesan,
«César» sauce.
Caesar salad 1924 with organic Vendée chicken O
Same ingredients with crispy shrimps.
Embanadas of Argentinian meat O
Small fritters stuffed with Argentinian Black Angus beef seasoned with Chimichurri
100% pure Black Angus beef carpaccio 120 gr OGH
Olive oil, lemon, Parmesan, capers, blend of herbs and spices
Organic Vendée chicken skewers with peanut, spinach shoots and honey-mustard
sauce OGH
Sweet-salty salad of young spinach shoots, organic black chicken breast grilled
and marinated in lime and peanut butter
Organic Black Angus in three tartars chopped by knife OGH
Organic Irish Black Angus beef tenderloin freshly chopped by knife, in three
seasoning variations
• Traditionnelle (câpres, oignon, sauce Worcestershire)
• Tex-Mex (poivron mariné, coriandre fraîche, citron vert, sorbet pina colada)
• Asiatique (ciboulette thaï, gingembre, sauce soja, pointe de piment)
Focaccia with Truffles OVL
Pizza dough, mozzarella with summer truffles
Focaccia with Porcini mushrooms OVL
Pizza dough, tomatoes, mozzarella, porcini mushrooms

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Dishes
Beef burger, Black Angus (from Ireland) or Charolais (from France) OH
180 gr
Cheese burger, Black Angus (from Ireland) or Charolais (from France) OH
180 gr
Free-range chicken burger (from France / Vendée) O
100% chicken breast, 120 gr
Colita Black Angus skewer (from Argentina) OH
2 skewers of 80 gr
Undercut of beef, Black Angus (from Argentina) OGH
For ladies, 190 gr – For gentlemen, 250 gr
Cushion of Rib Steak, Black Angus (from Ireland or Argentina) OGH
For ladies, 190 gr – For gentlemen, 300 gr
Tenderloin center cut, Black Angus (from Ireland) OGH
Beef fillet, 200 gr
Supreme yellow free-range chicken (from France / Vendée) OGH
Yellow chicken of 81 days, 250 gr
Bass (from France) OGH
Farmed sea bass, 200 gr
Shrimp (from Madagascar) OGH
160 gr
Platter Menu
Mature Charolais beef rib 120 days (1kg for 2) OGH
Irish Black Angus beef rib (1kg for 2) OGH
Cushion of organic rib steak Black Angus from Ireland (700g for 2) OGH
Side Dishes
Homemade mashed potatoes OGVL
French Fries OGVL
Asian vegetables cooked in a wok OGVL
Fresh spinach shoots OGVL
Bread OGVL
Desserts
Ice cream (3 scoops) OGVL
vanilla, chocolate, ...
Sorbet (3 scoops) OGVL
strawberry, lemon, ...
Apple pie OVL
Fruit salad OGVL
Prepared with seasonal fruits
Mellow chocolate OGVL
Kid’s Menu
Chicken nuggets accompanied by French Fries OGH

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L IBANESE MENU 100% ORGANI C
COLD MEZES
• Organic Hummus
(Chickpeas with sesame cream and lemon mousse)
• Organic Moutabal
(Roasted eggplant caviar with sesame cream and lemon)
• Organic Magmour
(Eggplant ratatouille with clustered tomatoes and red peppers)
HOT MEZES
• Falafel of organic vegetables
(Fried beans and chickpeas spiced with coriander and peas)
• Kebbe with organic dates
(Ellipses of cracked wheat stuffed with date)
S K E W E R S
• Mini skewers of organic kebab
(Mini organic beef skewers marinated in a Fadi Prestige style)
• Mini skewers of organic taouk
(Mini skewers of marinated free-range organic chicken filet in a Fadi Prestige style)
• Mini skewers of organic kofta
(Mini skewers of free-range Organic Chicken with herbs and spices)
• Lebanese organic bread
SANDWICHES
• Faladel sandwich with organic vegetables
• Organic kebab sandwich
• Organic taouk sandwich
• Organic kofta sandwich
DESSERTS
• Baklawas
(Lebanese pastry)
M E N U S
Fadi Prestige offers an exclusive selection of 100% products from organic agriculture.
All have been specially developed to meet your needs both at taste and qualitatively. With less fat and healthier,
These organic products will excite your taste buds.

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M E N U S
MENU ROOM SERVICE
A la carte
• Black Angus carpaccio
• Caesar salad with yellow free-range organic chicken
• Smoked Irish organic salmon and gluten-free organic mini blinis
• Black Angus organic burger
• Free-range organic chicken breast
• Black Angus organic beef fillet
• Beef entrecote organic Black Angus
Japanese Organic Sushi Assortment
• Cucumber maki, salmon maki, salmon sushi, californian salmon
Lebanese Assortments
• Hummus, moutabal, magmour, kebbe, falafel
Pizzas
• Organic Margherita pizza
• Organic Four Cheeses pizza
• Organic Summer Truffles Focaccia
• Focaccia with Procini mushrooms
Kid’s Menu
• Nugget’s 100% organic chicken from Vendée
• Organic poultry hotdog from Vendée
• Organic chicken burger from Vendée
BANQUET MENU
Organic salads
• Hummus (chickpea mousse with sesame cream)
• Moutabal (roasted eggplant caviar)
• Magmour (eggplant ratatouille)
• Tabbouleh (parsley salad, tomatoes and cracked wheat oil with
olive and lemon)
Organic fritters
• Falafel (fried chickpea with spices and coriander)
• Vegetarian kébbé (ellipses of cracked wheat)
Organic skewers
• Mini taouk skewers (supreme free-range organic chicken)
• Mini kofta chicken skewers (chicken caesar organic farmer)
• Mini kofta lamb skewers (minced organic lamb)
• Mini kebab skewers (organic lamb pieces)
• Mini beef skewers (heart sliced organic Irish Black Angus)
Japanese Organic Sushi Assortment
• Cucumber maki, salmon maki, salmon sushi, californian salmon
Pizzas
• Organic Summer Truffles Focaccia
• Focaccia with Procini mushrooms
• Mini Organic Irish Black Angus burger

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POOL MENU
A la carte
• Caesar salad with yellow free-range organic chicken
• Black Angus organic carpaccio (gluten-free)
• Organic Black Angus Burger (gluten free)
• Free-range organic chicken breast (gluten Free)
• Black Angus organic beef sirloin (gluten-free)
Pizzas
• Organic Margherita Pizza
Pizza with mozzarella
• Organic Four Cheeses Pizza
Pizza with Mozzarela, Emmental, Fontal, Parmigiano and Grana Padano
• Organic Truffles Focaccia
Focaccia with Truffle
• Focaccia with Ceps
Pizza with Ceps
Lebanese As sortments / C old M ezes
• Organic hummus (gluten Free)
Chick peas mousse with sesame cream and lemon
• Organic moutabal (gluten-free)
Roasted eggplant caviar with sesame cream and lemon
• Organic magmour (gluten-free)
Ratatouille eggplant with clustered tomatoes and red peppers
The L ibanese P latter / F ritters
• Organic falafel (Gluten Free)
Donuts chick peas with spices and coriander
• Kébbé
Ellipses of cracked wheat
• Rakakat Cheese
Crispy Cheese Puff
Skewers Assortments
• Mini organic taouk skewers (gluten-free)
Mini skewers of free-range organic marinated chicken filet in a Fadi Prestige style
• Mini organic kafta skewers (gluten-free)
Mini lamb tartar skewers with parsley pepper
• Mini organic kebab skewers (gluten-free)
Mini organic beef skewers marinated in a Fadi Prestige style
Kids M enu
• Nugget’s 100% organic chicken fromVendée
• Organic hotdog poultry from Vendée
• Organic chicken burger from Vendée
Accompaniment
• Organic Pita bread

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FA D I P R E S T I G E O RGANI C
NTOHSE YLI VTRRUASISTO UNSS

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DISTRIBUTOR
WE PROVIDE THE BIGGEST NAMES IN THE HOTEL INDUSTRY

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FA D I P R E S T I G E O RGANI C
NOOUSR L DIVERLIAVIESROIENSS

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DELIVERIES
• We have a health approval for our warehouse and our logistics
• Certification from EcoCert
• We ensure the traceability of our cold chain
• We call every customer after each delivery

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C E R T I F ICAT ION

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HALAL CERTIFICATION
As far as Halal certificates and Arabic labels are
concerned, we are ready to supply these.
Our labels are in English-Arabic and date of production
and shelf life are ink-jet printed.
Our halal products are certified by the Evry Mosque.
This certification is admitted in your country. You will
find enclosed the label.

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ECOCERT CERTIFICATION
A company caring for the environment.
Our history: Organic farming
Created in 1991, Ecocert has contributed to the development of organic agriculture in the 1990s through participation in the drafting of
regulations.
French and European Ecocert still operate today at the Ministry of Agriculture, the INAO and the European Commission to support the
development of this method of production.
Ecocert is specialized since its creation in the certification of products from organic agriculture.
As a certification body specializing in organic agriculture, the historic mission of Ecocert is to check on the ground.
compliance of farms and food industry regulations organic Agriculture before issuing certification documents.
Gaining the confidence of professionals and consumers, Ecocert has become a reference and certified in France nearly 65% of producers
and 65% of processors of organic agriculture.

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Our Expertise: The environment
Since its creation, Ecocert is an independent company that remains true to its convictions.
In continuation of its commitment to organic agriculture, Ecocert has chosen to put its expertise at the service of the environment, developing its own
specifications for the certification of products, systems and services. By defining strict requirements to meet the expectations of consumers, the Ecocert
Group encourages economic actors to adopt responsible practices.
Our organization: specialization
To provide professional services tailored to the requirements of each business, Ecocert has four companies in France:
• Ecocert SA: parent company, bringing the Group’s support functions
• Ecocert France SAS subsidiary dedicated to the certification of organic farming in France
• Ecocert SAS subsidiary dedicated to the certification of green products (cosmetics, textiles, detergents, ambient perfumes)
• Ecopass SAS subsidiary dedicated to the activity of control and certification for environmental management systems, carbon projects,
environmental labelling, environmental land management and sustainable development
Our team: A common belief
Auditors responsible for certification, business managements, department heads and administrative functions: Ecocert 250 employees in France , from
very different backgrounds , share the same vision. Beyond technical skills, it is their shared desire to work for the preservation of the environment that
is the strength and legitimacy of Ecocert.

80. O U R A C T I V I T I E S
Ecocert offers its expertise in four complementary areas of activity.
Control and certification of products, systems and services
Ecocert controls and certifies products, systems and services by public and private repositories.
Before issuing the certification document which certifies compliance with the standard, engineers and Ecocerttechnicians apply a rigorous process
of certification audit modes of production and quality, administrative and accounting systems audits, site inspections,risk analysis, sample retrieval.
Annual surveillance audits complete the process and any non -compliance leads to corrective and / or sanctions action requests.
Developing standards for demanding environmental criteria
Ecocert develops standards based on environmental and social criteria, in consultation with representatives of the sectors concerned.
The objective encourages economic actors to adopt more responsible practices and meet the aspirations of consumers. Operatorscan enhance their
approach to consumers and users in committing to repositories Ecocert : organic cosmetics ,ecological detergents, equitable and organic products,
ecological parks, etc.
Vocational training
As an accredited training organization, Ecocert shares its expertise in its areas of expertise in providing professional training: regulations, food safety,
traceability, management systems (environment, quality and safety).
Technical expertise and advice to institutions
Ecocert is recognized for its expertise on issues related to organic farming and certification.
Its experts work with French and European institutions to support the development of projects.
80

81. 66 avenue des Champs-Elysées
75008 Paris
FRANCE
Tél : (+33) 06 14 42 44 44
Fax : (+33) 01 53 76 28 15
fadi@fadiprestige.com
www.fadiprestige.com