Charcuterie

Cold cut is one of the most important aperitif when comes to gathering. We are proud to feature our homemade charcuteries, handcrafted and recipe by Chef Julien Bompard. Signatures are: Duck Rillette and Foie Gras Terrine with Sauternes Wine, and one and only handmade Pate en Croute. 

 

 

 

 

 

 

 


 Chef / Chevalier Julien Bompard is a French native awarded chef with 35 years of experience with Michelin star chefs, luxury 5 stars hotels, private restaurants, catering and food retail experiences.

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