grouping of orders Eparca/City of Avignon.Formalized procedure (art.l2124-1 of the Public Procurement Code, hereinafter referred to as Code) of open tender type (art. L2124-2 of the Code) in accordance with articles R2124-1 & 2 and R2161-2 to 5 of the Code.Four lots (separate contracts) in framework agreement (art.r2162-1 to 6 of the Code) single-awarded for each lot, which, in accordance with articles R2162-13 & 14 of the Code, will be executed by the issuance of purchase orders that will be notified by each buyer as and when required. Subsequent contracts may be executed (Article R2162-7 to -9 of the Code) The Framework Agreement for each lot and for each member of the group of orders is concluded with minimum and maximum amounts in euro (s) Ht per period (see details in each lot)

lamb - leg without bone, roasted shape, ready to cook; Lamb - thinly sliced shoulder w/bone defatted; Lamb - sautéed defatted shoulder w/bone

certified turkey (sautéed, minced, escalope); guinea fowl (whole, sautéed); duck (stir-fried, aiguillettes); can (thigh); certified chicken and label rouge (drumstick, thigh, tenderloin, whole)

rabbit (leg, rable and sautéed pieces)

cooked meats “Natures” or roast beef (scoter cooked s/v, bio scoter cooked s/v); stir-fried cooked braised beef, sliced cooked beef, beef tongue (sliced cooked, minced cooked); lamb roast (shoulder leg cooked s/v, sautéed braised s/v); turkey roast (cooked s/v, label or certification cooked s/v); chicken fillet boneless skinless, cooked veal roast ( stir-fried braised veal (cooked); roast pork (square filet s/v, stir-fried cooked braised pork s/v) cooked meats or stir-fried cooked beef (bourguignon type); sautéed lamb cooked navarin type and cooked veal stir-fried blanquette type