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.
Our Chou Farci has been crowned the winner at the 2024 Championnat du Monde du Chou Farci (Stuffed Cabbage World Championship).
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.
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.
Our Chou Farci has been crowned the winner at the 2024 Championnat du Monde du Chou Farci (Stuffed Cabbage World Championship).
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.
Savoy cabbage, smoked pork belly, minced pork, onion, carrot, garlic, dried plums, foie gras, parsley, chicken mousse, milk, cream, eggs, pork jus, croutons
Best paired with a Yves Cuilleron Saint-Joseph from Northern Rhone.
