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, Pork Rillette, Country Pork Pate plus his recent creations of Chicken Liver Pate and Duck Rillette with nd Foie Gras and one and only handmade Pate en Croute (with Truffle as option).
Chef, Sir 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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