No festive main course without turkey. To make cooking more easier, we prepared the turkey in our signature version of "roulade', rolled Turkey with medley of mushroom. Cooked in sous-vide method and and blast freeze for longer shelf life.
Ingredients: Turkey and mushroom only (per photo, no apricots are part of the stuffing), thyme and seasonings.
Weight: 90 gram per piece x 2 pieces in packaging / 1.2 kg whole piece. (please select your preferred option) - all main courses do not come with any garnishes.
Servings: 2 persons (90 gram x 2 pieces) in individual packaging or whole roulade of 1.2 kg can serve up to 10 persons.
Store: Frozen at -12 to -18℃, best to thaw 24 hours prior reheating
Shelf life: 1 year from production day
Reheating (best to thaw prior reheating)
*Time and temperature may vary according equipment
Bain Marie / Water bath: with pouch, 85°C in simmering water, 20 minutes (for individual portions or whole piece).
Oven Bake: For whole piece, after defrosted, use 180°C oven bake temperature to slowly reheat for 20 to 30 mins.
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
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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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