Slow cooked beef cheek for 36 hours in sous-vide method. One of the classic and comfort dishes by Chef Julien Bompard. 

Items:
2 pieces of slow cooked beef cheek - 500 gram
Garnished with caramelized onion 
400 gram buttered mash potato
150 ml Black pepper sauce

Ingredients: Beef Cheek, mushroom stew, butter mash potato and black pepper sauce. All cooking ingredients contains oil, salt, pepper, seasonings, butter, garlic, onion, flour, wheat and sugar

Servings: ideal for 2 persons

For Chilled delivery: Keep the tray chilled at all time at 0 to 3°C
To reheat: place in preheated oven at 180°C/356°F for 20 minutes to 30 minutes, without plastic cover, and suggest to cover with aluminium foil

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Manufactured on equipment that also processes:Milk, eggs, fish, crustaceans, tree nuts, sulfur dioxide, peanuts, wheat, soybean, mollusks, celery, mustard, sesame, lupin.
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