Its the time of the year, have you sorted out your Christmas eve dinner?
Supperclub KL offer a 4 course contemporary French Christmas eve dinner menu by chef Romain Fabre.

For the main, i opted for roasted turkey with porcini mushrooms and baby potatoes. This is very different from your regular Christmas turkey which can be quite dry and bland sometime. Chef Romain sous vide the turkey before roasting it, its so moist and tender, i almost couldn’t believe i’m having a turkey.
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