Poularde de Bresse
A mystic recipe that has to be enjoyed and savoured in one’s life, Poularde de Bresse in half-mourning is a Lyonnais speciality par excellence.
The recipe has been created by la Mère Filloux, mentor to the famous Mère Brazier the first female chef to have obtained three Michelin Stars.
Why Demi Deuil, “Half-Mourning”: Fresh Black Truffle slices are slipped under the skin of the Poularde de Bresse. The trick is to select the ‘Black Diamond’ Truffles from the lower Ardêche Region for the fragrant and firmness during the cooking process, when the Bresse Chicken is slowly poached in a Sauce Supreme for about three hours, before carving and serving at the table in two courses of Breasts and Legs.
This wondrous dish and marvellous creation is ideally enjoyed by two.
For two persons - Breast and Leg Served in Two Courses £140
The Poularde de Bresse Demi Deuil by Advance Booking Only;
as the Poulardes de Bresse are strictly limited.