One of the best main courses by Chef Julien, full deboned French pigeon breast (whole piece) and sous vide pre-cooked. Fineness French produces amongst, pre-cooked with Chef Julien's seasoning, and vacuum packed. Please follow you tube reheating process and arrange your own platting to the final gourmet meal!!! Enjoy
Serving suggestion: Ideal to purchase black truffle sauce and mushroom stew side dish for whole meal satisfaction (sauce and garnish requires to purchase separately)Delivery pre-cooked in sous vide (vacuum) pouch, pasteurised & frozen
Wine Pairing: Light red and soft tannin red, medium to full bodied Cote Rotie, Brune et Blonde 2004 or Cote Rotie, Tardieu Laurent 1999, Rhone Valley, both collection of wine are reached to perfect maturity. Something more full bodied can consider Sociando Mallet 1996 or 2000, Haut Medoc
Weight: 240 grams
Serving: 1 person
Ingredients: French Pigeon Store: Frozen at -12℃ to -18℃
Shelf life: 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.
*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