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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