Presentation: Deliver cooked in sous vide (vacuum) pouch, pasteurised & 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: 240 grams
Serving: 1 person
Ingredients: French Pigeon
Store: Frozen at -12℃ to -18℃
Shelf live: 1 year frozen (from production)
Reheating process - recommend to defrost item (1 day) prior to reheat
- Heat up a frying pan with knob of butter, and place pigeon breast skin down to sear both side for 2 to 3 minutes, add garnish if wish.
- Use butter keep tossing over the pigeon breast and wing.
- Then set aside to rest for few minutes before plating.
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