Cuisine by Chef Julien
- Charcuterie Platter
- Combo Food Box
- Cook Book
- Garnish - Side Dish
- Main Course
- Sauce for Main Course
- Special of the Month
Duck leg confit is a traditional dish of the south west of France. Best to eat with roast potato ...
Pork ribs slow cooked till juicy & tender and served with homemade Cajun spicy BBQ sauce with...
Boneless chicken thigh, packed sous-vide, fully cooked at low temperature, and seasoning. Ideal f...
Boneless chicken cut in cubes and cooked with light cream sauce and mushrooms, Ideal to serve wit...
Beef shank boneless cut in cubes and cooked with brown sauce, potato and vegetables. Ideal to ser...
Pork belly braised in brown sauce, tender and juicy. Ideal to serve with mashed potato or sauerkr...
Boneless quail stuffed with chicken mousse and mushroom. Succulent and tasty roast for special da...
Salmon fillet cover with creamed spinach and wrapped with pastry dough. Easy to bake and ready to...