One of the kind lamb sauce created with its own lamb juice and enhanced with fine herbs
Packaging: Cooked in sous vide (vacuum) pouch, pasteurised & frozen
Reheating (best to thaw prior reheating)
*Time and temperature may vary according equipment
Bain Marie / Water bather: with pouch, 85°C in simmering water, 15 minutes
Stove: Without pouch, medium heat, 5 minutes (Best result)
Microwave: Without pouch, 800W, 3 minutes, bring out to stir then heat up another 1 minute
Ingredients: Lamb Jus and Provencal herbs *Brown stock, *tomato sauce, onion, soy sauce, butter, , green pepper cornflour, carrot, onion, celery, seasonings, sugar caramel. *Brown sauce: Maltodextrin, starch, salt, rice, flour, seasoning, caramel, sugar, yeast extract, onion powder, aroma, coloring food (apple, hibiscus), thickening agent xanthan, spices, citric acid
Servings: 2-4 persons
Weight: 150 ml
Store: Frozen at -12°C to -18℃, best to thaw 24 hours prior reheating
Shelf life: 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