It's been a busy week in Ferrandi's kitchen. We cooked dinner for restaurant on Thursday night and Friday morning we cooked local dishes from the Rhone-Alpes region (or Lyonnaise Cuisine). It's no kidding when they say that our Cuisine Program is intensive.
I got to work with a breed of chicken that probably the whole France is proud of - its "Poularde de Bress". With its red crown, white feathers and blue feet, this chicken makes up the tree colours of the French flag and is the national mascot :)
Apart from its blue feet and white feathers, why is it considered a culinary treat? These birds are fed with cereal from Bresse area and given milk at the end of their life resulting in juicy and tender meat. The skin is tasty as well. A premium chicken at a premium price.
The below dish is called Poularde de Bresse Demi Deuil (=half mourning), poached in chicken stock and served with a Vin Jaune sauce. Vin Jaune (literally yellow/golden wine) is a special white wine from Jura region. Click here for more info about Vin Jaune. In the original recipe from Paul Bocuse, truffle is stuffed under the chicken skin and the chicken is poached in a porc bladder ("en vessie" - a cooking method to keep the meat moist). Watch Paul Bocuse's dish in video here.
 |
| Poularde de Bresse Demi Deuil |
 |
| Red crown, white feather and blue feet |
 |
| Produce with high quality assurance labelling |
No comments:
Post a Comment