The method involves calibrating two covering vegetable sheets i.e. salad sheets (F1, F2), and gluing a longitudinal edge of each calibrated sheet by using starch glue such as hydroxypropyl distarch phosphate glue. Each sheet is rolled around a cylindrical garnish (G) i.e. cheese garnish, by applying the each glued edge against an opposite edge of the each sheet. A rolled food product is conditioned in a packing. An independent claim is also included for an installation for preparation of a culinary product.
