Flavourful chicken supreme, packed sous-vide, fully cooked at low temperature, and seasoning. Ideal for main course, BBQ, sandwich or salad. You can add on mushroom duxelle from our garnish product to serve along with this classical dish.
Wine Pairing: Cote Rotie, Etienne Guigal 2004 or Hermitage, Tardieu Laurent 1999 or 2004, both wines reaches to perfect maturity and not too overpowering.
Reheating (best to thaw prior reheating)
*Time and temperature may vary according equipment
Bain Marie: with pouch, 85°C in simmering water, 15 minutes
Traditional Oven: Without pouch, 200°C for 15 minutes
Air fryer: Without pouch,180°C for 20 minutes
Ingredients: Chicken breast, butter, thyme, olive oil, mixed herbs, salt, pepper, sugar caramel.
Weight: 200 grams
Servings: 1 person
Store: Frozen at -12 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