How Bake The Wellington or Coulibiac
It's an easy process to bake the Wellington or Coulibiac, but you need a traditional oven with baking or fan functionWe encourage you to watch the below video of Chef Julien BompardRemove the Wellington or Coulibiac from its packaging.Place it on a baking trayThaw at room temperature for 30–45 minutes (avoid over-thawing)Bake in a preheated fan oven at 220°C for 40 minutesReduce the temperature to 180°C and continue baking for 10–15 minutesAdd 5 extra minutes for a medium to medium-well finish.Remove from the oven and let it rest for 10 minutes before carvingAlternatively, you may keep it warm in the oven...
How To Make A Perfect Gratinated Onion Soup
Take a look at our video to see how easy it is to reheat your Onion Soup—and if you like, how to give it a golden, bubbly gratin in the oven or even in an air fryer! https://youtu.be/Fw1QAnfapoE"A gratinated onion soup is a classic French dish with roots dating back to the 18th century. Traditionally, caramelized onions are simmered in a rich broth and served with a slice of bread, then topped with cheese and exposed to high heat, creating a golden, bubbling crust. This gratinée finishboth decorative and flavorful—has long been a hallmark of French culinary craftsmanship."Easy Steps[gallery link="file"...
Dame Edith Lai-Bompard
Edith Lai is a well-known figure in Singapore’s gourmet scene, co-founding Gourmet Shop by Le Saint Julien alongside her husband, Chef Julien Bompard. She’s also behind Cuisine Service Pte Ltd, a central kitchen supplying top-quality gourmet products to hotels and restaurants. Edith is also a certified cheese master and a true Champagne enthusiast — in 2011, she was honored as Dame Chevalier by Ordre des Coteaux de Champagne. She’s known for her engaging cheese and wine masterclasses, and her signature dishes, like Beef Tartar "Gueridon Style" and Crêpe Suzette, are always crowd-pleasers at private events.With a background in Hotel Management...