Chou Farci
$108.00
500G
An original heirloom recipe from Chef Julien Royer’s mother, Claudine herself. The chou is meticulously layered, leaf by leaf, with a stuffing of pork, plums and foie gras—a recipe that Chef Julien has developed to perfection. Hearty and homely, a great sharing dish to bring to the table or to gift a loved one.
Quantity:
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Savoy cabbage, smoked pork belly, minced pork, onion, carrot, garlic, dried plums, foie gras, parsley, chicken mousse, milk, cream, eggs, pork jus, croutons
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Best paired with a Yves Cuilleron Saint-Joseph from Northern Rhone.
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We strive to personalise and tailor every order to your needs and preferences. To order this product, email info@claudinerestaurant.com or via Whatsapp at +65 8031 9935.
