Eparca / Ville d'Avignon group of orders. Formalized procedure (article L. 2124-1 of the public procurement code, hereinafter referred to as the code) of the open call for tenders type (article L. 2124-2 of the code) in accordance with articles R. 2124-1 & 2 and R. 2161-2 to 5 of the code. Two lots (separate contracts) in framework agreement (articles R. 2162-1 to 6 of the code) single-beneficiary for each lot, which, in accordance with articles R. 2162-13 & 14 of the code, will be executed by the issue purchase orders that will be notified by each buyer as and when their needs. The framework agreement for each batch and for each member of the grouping of orders is concluded with minimum amounts and maximum amounts in euro (s) excluding tax per period (see details in each batch).

Frozen meats including raw meats: lamb, beef, veal, poultry, pork and meats and other meats (100% meats) and cooked meats 100% meats (beef) and others. Frozen multi-portion mixed dishes (beef: lasagna, cannelloni, moussaka; duck: parmentier). Frozen single-portion composite preparations (eggplants, cabbage, zucchini, stuffed tomatoes, etc.) frozen legume, cereal and / or soy (vegan products) preparations (namely: vegetable pancake, soy dumplings, chickpea dumplings, etc.). Pancakes (cheese, mushroom, ham…), puff pastry, pies and frozen savory quiches. Frozen vegetable fritters (broccoli fritters, cauliflower, zucchini). Frozen savory sweets. Frozen potatoes and derivatives, frozen cooked starches. Frozen desserts and sweets. Frozen desserts and ice creams and sorbets (individual desserts, multi-portion…).

Raw, calibrated, boneless, boneless, natural fish fillets (cod, hake, sea bream, hoki, hake, salmon, sole, tuna, sardine, mackerel). Raw calibrated molded boneless fish fillets (yellowfin tuna steak). Plain fish with quality skin without or poor in raw calibrated bones (sea bass, red mullet, salmon). Plain quality fish fillets with no or poor raw uncalibrated bones (cod, halibut, monkfish, sea bass fillets). Portions of fillet or portion formed of fish fillet without boneless natural calibrated raw. Molluscs and crustaceans (whelks, cooked seafood cocktail, whole raw and cooked shrimp, squid, shelled mussels, scallop nuts). Meunière fish (portions of cooked white fish filet, cooked and pre-fried breaded fish, cooked or precooked fish.