Spanish Octopus in Broth (sous-vide) - 1 piece
Spanish Octopus in Broth (sous-vide) - 1 piece
Spanish Octopus in Broth (sous-vide) - 1 piece
Spanish Octopus in Broth (sous-vide) - 1 piece
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Spanish Octopus in Broth (sous-vide) - 1 piece

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$32.00
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$32.00
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One of the rareness and fineness product from Spain. Chef Julien cooked the Spanish octopus leg to perfection with sous-vide method, till soft and tender. 

Presentation: Deliver cooked in sous vide (vacuum) pouch, pasteurized & frozen

Delivery Frozen

Wine Pairing: Light red and soft tannin red Chateau Lagrange 2003, Saint Julien or medium to full bodied Cote Rotie, Brune et Blonde 2004/7

Weight: 200 grams + broth

Serving:  1 person

Ingredients: Spanish octopus, its own juice, paprika pepper, nitrite salt, seasoning

Store: Frozen at -12 to -18℃ 

Shelf live: 1 year frozen (from production) 

Reheating process - recommend to defrost item prior to reheat

  1. Place whole pouch in simmering water for 15 minutes
  2. Pour out the item and serve on ovenproof dish and consume

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Manufactured on equipment that also processes:Milk, eggs, fish, crustaceans, tree nuts, sulfur dioxide, peanuts, wheat, soybean, mollusks, celery, mustard, sesame, lupin.
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*Photos are for illustration only. Garnishes, decoration, tableware are not included

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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