Bresse chicken supreme cooked with cream and truffle - Catering - Elle & Vire Professionnel
Indulge in Bresse chicken supreme cooked with cream and truffle for an exquisite catering experience. Perfect for special occasions.
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Cooking tools:
- Vacuum sealer
- Vacuum bag
- Salamander
- Double boiler
- Oven
- Stove
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Plate
Ingredients
- 8 Bresse chicken supremes
- 20 g truffle oil
- 1 liter Excellence cooking cream 35% fat
- salt, pepper
- 250 g ceps
- 100 g chanterelle mushrooms
- 25 g oil
- 30 g Elle & Vire gourmet butter 82% fat
- 5 g flat leafed parsley
- Emmental de France Grated 28% fat
- 20 g truffle in thin slices
- 50 g rocket salad
- grilled chopped hazelnuts
- Fine "fleur de sel" sea salt and pepper
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