--- title: "Signature Meat and Poultry Fine Dining | Chef Clive Bengaluru" description: "Experience fine dining with signature meat and poultry entrées by Chef Clive in Bengaluru. From Magret of Duck to tenderloin steak, I bring French technique to your home." canonical: https://mytribe.in/oxalisfinedining/fine-dining-catering/signature-meat-and-poultry-entr-es last_updated: 2025-09-15 --- # Signature Meat and Poultry Fine Dining Entrées Tribe Verified · Private chef experience across Bengaluru homes By [Oxalis Fine Dining](https://mytribe.in/oxalisfinedining) · Catering at your venue across Bangalore (urban and rural). Outstation on request. · ₹850 per guest (estimate) Part of [Fine Dining Catering](https://mytribe.in/oxalisfinedining/fine-dining-catering). [View full gallery](https://mytribe.in/oxalisfinedining/fine-dining-catering/gallery) My kitchen is where classic French technique meets bold, modern flavors. These signature meat and poultry dishes are crafted to bring the fine-dining experience directly to your table, whether it is a milestone dinner or a private gathering at home. ## Photos and videos - ![A signature dish, the Ballotine of Chicken. This heritage chicken is deboned, stuffed with a mushroom mousseline, and served with panisse and a port wine reduction.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0b29aae3-8d25-4bb1-bc14-33611bcfc152) - ![Caille En Sarcophage, or "Quail in a Coffin." A classic French dish where a pan-roasted quail is presented in a crisp, buttery vol-au-vent with a marjoram jus.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/600a721b-9200-4db4-91b8-37c06436553c) - ![A perfectly seared fillet steak, served with a rich port sauce, mushroom ketchup, and rehydrated tomatoes for a modern take on a classic.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8f50d014-24d4-489b-a39e-0928a08741ed) - [Video: The final touch. A rich, dark jus is spooned over a perfectly cooked lamb chop, adding moisture and a deep, savory flavor.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0647c17d-a2fd-4390-8d1a-13455ae8bc9b) - ![A beautiful plate of veal with confit potato, earthy morels, and fresh watercress. This dish balances rich flavors with delicate, seasonal ingredients.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f694f069-20b3-4b9b-9dfb-99140dee12b9) - [Video: A close-up of a whole roasted duck, its skin perfectly crisp and golden. This is the foundation of my popular Magret of Duck entrée.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/db06ba41-cb50-479c-99fa-81b284c1bf0b) - ![Slices of Magret of Duck served at a "Four Hands" collaboration dinner. The duck is cooked to a perfect medium-rare to keep it tender and juicy.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5eabb919-cc5a-41c6-b674-d25147fe4549) - ![A Tenderloin Crepinette, where the meat is wrapped in caul fat to keep it moist during cooking, served with a tempura-fried shiso leaf.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9aed6218-1bbf-4765-85bd-9404dce0525d) - [Video: Slicing into a perfectly cooked Ballotine of Chicken, revealing the flavorful farce inside. This technique ensures a juicy and elegant result.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7156dba5-0eef-4613-89a8-eeae230e943b) - [Video: The art of plating Wagyu steak. This video shows the careful assembly of the dish, from saucing the plate to arranging the perfectly cooked meat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/eb665316-568a-42df-9bcd-7563503eb669) - ![A dinner for two featuring New York Strip steak with pomme puree and a classic Penne al confit d’anatra, paired with a glass of white wine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/11a13c7e-404b-41cf-9747-71e53b4afaf4) - [Video: Plating a duo of lamb, showcasing different cuts and preparations on one plate, complemented by colorful purees and a red wine sauce.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d19fe5b5-9be7-4411-a4ae-9f8f86971799) - ![A still shot of the beautifully scored and roasted duck breast, glistening and ready to be carved for service.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0155440a-d8b4-4170-a157-2c3f26b3c0b4) - ![Thick, juicy slices of fillet steak resting before being plated. Proper resting is crucial for a tender and flavorful result.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fa89e4f1-fcbd-4980-ab33-d5d018dd63e9) - ![Assembling the Magret of Duck dish, placing the sliced duck onto a bed of sunchoke puree and garnishing with care.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1201dc52-bd62-47ca-9815-a73d1bc47bc8) - [Video: A close-up video of the plated duck entrée, showing the rich Sauce Robert and wild mushroom fricassée.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/520426e3-f0e2-460b-9b11-00c86f8434d7) - ![A repeat of the stunning Magret of Duck dish, a testament to its popularity and a core offering for private dinners.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d133ece6-38f1-454c-a062-d4dc658bb3bb) - ![Slicing the duck breast. The precision in carving is just as important as the cooking process itself.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/098b93c0-ccde-4215-a8fc-feba193fc4a6) - ![A beautifully plated steak dish, showcasing perfectly cooked tenderloin with a crisp garnish and a savory jus.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3aad19f6-e61a-4dfb-9400-db10d330ced7) - ![A cross-section of the chicken ballotine, showing the vibrant green stuffing and the moist, tender meat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2711d47c-2124-49f3-b37e-16db865c89ab) - ![For a themed dinner, a roasted chicken leg quarter served with traditional mole rojo and mole negro, alongside a tamale.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e2f8bb3f-31ce-4ee2-a8a9-600b38452371) - ![Plating a steak dish for a Mexican-themed supper club, pairing the meat with authentic sauces and an avocado espuma.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/74a9685c-fad4-4da1-9960-227b57e76415) - ![A plated chicken entrée with a truffle mushroom farce, panisse, and a rich port jus, served at an intimate supper club.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c45deeca-1d2d-49d3-b480-9db50fd93c53) - ![An overhead view of four plates of the Ballotine of Chicken being prepared for a private dinner party.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e91b907f-fd7f-44bf-ad21-e128247d0ca8) - ![Another angle of the chicken ballotine being sliced, highlighting the technical skill involved in its preparation.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/afaee0a6-d52d-4fbc-ba9b-26b418b8a9b2) - ![A stunning plate of lamb, showcasing two perfectly pink medallions with an artful arrangement of greens and sauce.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f235e4c0-380c-42da-b027-0c62e434abcc) - ![A modern breakfast dish featuring smoked duck breast with figs and pickled onions, showcasing a creative use of classic ingredients.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/343496d4-f931-4a4b-8735-e16fceb2614b) - ![A slice of a savory terrine served on a bed of fresh greens with figs, a perfect starter for a multi-course meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/45b4b606-f763-4aaa-b90a-af3cd11cec1d) ## About Signature Meat and Poultry Entrées When I plate a dish like the Magret of Duck or the Tenderloin Crepinette, it is never just about cooking the meat. I rely on precise temperature control, using sous vide for preparations like my Ballotine of Chicken, to ensure every slice is uniform, tender, and retains its full profile before I pair it with a complex, house-made jus. My approach to meat and poultry is rooted in the discipline of classical French kitchens. I do not believe in rushed service; I believe in a slow, deliberate process that allows the protein to shine. When you select a poultry or meat entrée for your supper club or private dinner, you are choosing a centerpiece that has been prepared with hours of attention. Take the Ballotine of Chicken, for example. It is deboned and stuffed with a mushroom mousseline, trussed, and cooked sous vide to maintain a perfect texture from edge to edge. It is a labor-intensive technique that simply cannot be replicated in a standard catering setup. From the crisp skin of a five-spice cured Magret of Duck to the delicate assembly of the Caille En Sarcophage, my focus is on texture and balance. I pair these cuts with modern elements like squid ink aioli or seasonal vegetable purees, ensuring that the final bite is as harmonious as the first. This level of preparation requires a full kitchen takeover, as I bring my own team to finish, plate, and serve each dish at the precise moment it reaches its peak. ## About Oxalis Fine Dining I am Clive. I moved to Bengaluru to build a different kind of dining experience, one where I cook, plate, and present the stories behind every dish myself. My team and I focus on the soul of the food, bringing the restaurant to your home. 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