A beef based mushroom sauce made with morel, ceps, pleurotte and European mushrooms, hand curated by Chef Julien. Ideal to serve with any of the beef and chicken dishes, or pastas.
Packaging: Cooked in sous vide (vacuum) pouch, pasteurised & frozen
Reheating (best to thaw prior reheating)
*Time and temperature may vary according equipment
Bain Marie: with pouch, 85∘C in simmering water, 15 minutes
Stove: Without pouch, medium heat, 5 minutes
Microwave: Without pouch, 700W, 3 minutes
Ingredients: *brown sauce, beef stock *tomato sauce, sugar, onion, mixed herbs, butter, flour, sugar, xanthan, vinegar, *tartufata paste, assorted forest mushroom, seasonings. *Vegetarian brown sauce: Maltodextrin, starch, salt, rice, flour, seasoning, caramel, sugar, yeast extract, onion powder, arome, colouring food (apple, hibiscus), thickening agent xanthan, spices, citric acid. *Truffle paste: champignon mushroom, water, sunflower oil, bread crumbs(wheat flour type “O”, water, yeast, salt), salt, summer truffle(tuber aestivum vitt) 0.5%, flavourings, parsley, pepper, garlic
Store: Frozen at -12 to -18℃, best to thaw 24 hours prior reheating
Servings: 2-4 persons
Weight: 150 ml
Shelf life: 1 year from production day
Manufactured on equipment that also processes:Milk, eggs, fish, crustaceans, tree nuts, sulfur dioxide, peanuts, wheat, soybean, mollusks, celery, mustard, sesame, lupin.
*Photos are for illustration only. Garnishes, decoration, tableware are not included
Gourmet shop online provides French traditional cuisine (fine dining, brasserie, bistro and cafe style) prepared by Chef Julien from Le Saint Julien Restaurant Singapore.
Collection of Ready To Eat & Ready Meal and his latest brand for home cooking DE CHEF JULIEN to enjoy at home, office, BBQ and yachting.
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.
You can follow him on youtube or instagram: @Chefjulienbompard