Boneless quail stuffed with chicken mousse and mushroom. Succulent and tasty roast for special day main course.Ideal to serve with caramelized onion, mashed potato or roast potato and medley of vegetables.
Reheating - (Best to thaw/defrost prior Reheating)
*Time and temperature may vary according equipment
Bain Marie: with pouch - (defrosted), 85∘C in simmering water, 15 minutes
Traditional Oven: Without pouch - (defrosted), 180∘C, 15 minutes
Microwave: Without pouch, 700W, 3 minutes
Video: see below
Ingredients: Quail, chicken, salt, garlic, oregano, black pepper, breadcrumbs, cream, butter, milk, egg, spinach, mushrooms, onions, thyme, sugar, spices, seasonings, sugar caramel
Weight: 250 grams per piece
Servings: 1 person (or 2)
Wine Pairing: Rhone Valley wine with syrah and grenache grapes varieties
Storage: Frozen -12 to -18℃, best to thaw 24 hours prior reheating
Shelf live: 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