Chill (6 Months Shelf Life)

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.

Chef Julien BOMPARD, knows from his GRAND career in French Fine Dining,  his previous award-winning establishment in Singapore “Le Saint Julien” and his cookbook “French Classics, Modern Kitchen”.

CHEF JULIEN BOMPARD best known as Chevalier (appointed as a knight of the order of agricultural merit by Minister Bruno Le Maire, French Minister of Food, Agriculture and Fishing); Chef Julien, former owner of Le Saint Julien, Classical French Dining was one of the best French restaurants during the decade of 2003 to 2013.

Immediately after the closure of Le Saint Julien, “Chevalier” Julien Bompard has been concentrating his central food production “Cuisine Service Pte Ltd”, a leading brand of sous-vide technology and culinary preparations which features ready to go meal (RTE) and packaged products supply to major 5-star hotels and restaurant groups.

Owned by the VanDrie group, T. Boer calves are raised in group housing by its own farmers and they are fed with calf milk supplemented with roughage,which is an important contribution to improvingthe animalwelfare.

Its vealmeat is easilydigestible, lowin cholesterol and rich in vitamins and minerals. Not on that, these meat works really well in any menu as it has a subtle flavor. Thus, it have been highly regarded used widely by chefs around the world.

Established in Brittany, the Savel group became the specialist in yellow chicken, guinea fowl and other small poultry products. Its’ poultry areborn, raised, slaughtered and processed in France. 

They areraised in accordancewith good breeding practices andfeedon corns.The texture of acorn-fed chicken are naturally sweeter andmore tender than the other chickens. The chickens are also free from GMO, hormones and antibiotics.. 

Established in Brittany, the Savel group became the specialist in yellow chicken, guinea fowl and other small poultry products. Its’ poultry areborn, raised, slaughtered and processed in France. 

They areraised in accordancewith good breeding practices andfeedon corns.The texture of acorn-fed chicken are naturally sweeter andmore tender than the other chickens. The chickens are also free from GMO, hormones and antibiotics.. 

Established in Brittany, the Savel group became the specialist in yellow chicken, guinea fowl and other small poultry products. Its’ poultry areborn, raised, slaughtered and processed in France. 

They areraised in accordancewith good breeding practices andfeedon corns.The texture of acorn-fed chicken are naturally sweeter andmore tender than the other chickens. The chickens are also free from GMO, hormones and antibiotics.. 

Established in Brittany, the Savel group became the specialist in yellow chicken, guinea fowl and other small poultry products. Its’ poultry areborn, raised, slaughtered and processed in France. 

They areraised in accordancewith good breeding practices andfeedon corns.The texture of acorn-fed chicken are naturally sweeter andmore tender than the other chickens. The chickens are also free from GMO, hormones and antibiotics.. 

Established in Brittany, the Savel group became the specialist in yellow chicken, guinea fowl and other small poultry products. Its’ poultry areborn, raised, slaughtered and processed in France. 

They areraised in accordancewith good breeding practices andfeedon corns.The texture of acorn-fed chicken are naturally sweeter andmore tender than the other chickens. The chickens are also free from GMO, hormones and antibiotics.. 

Owned by the VanDrie group, T. Boer calves are raised in group housing by its own farmers and they are fed with calf milk supplemented with roughage,which is an important contribution to improvingthe animalwelfare.

Its vealmeat is easilydigestible, lowin cholesterol and rich in vitamins and minerals. Not on that, these meat works really well in any menu as it has a subtle flavor. Thus, it have been highly regarded used widely by chefs around the world.