1 chicken (1,200 kg)
30g flour
80g butter
100g small white onions
2dl of chicken stock
fresh mixed herbs
1dl fresh cream
2 tablespoons Fallot Dijon Tarragon Mustard
minced tarragon
salt, pepper.
30g flour
80g butter
100g small white onions
2dl of chicken stock
fresh mixed herbs
1dl fresh cream
2 tablespoons Fallot Dijon Tarragon Mustard
minced tarragon
salt, pepper.
Cut the chicken into pieces. Season & dust the pieces with flour. Brown them in a large casserole dish with hot butter. Add small white onions. Moisten with the chicken stock. Add mixed herbs. Bring to a boil. Cook for 35 minutes. Set aside chicken & onions in a dish. Keep them warm. Allow the sauce to reduce. Add cream & mustard. Bring to the boil. Season according to taste. Pour the sauce over chicken pieces & sprinkle with minced tarragon.
(Français) Douceur piquante
(Français) Nuage sur le lac Léman
(Français) Pause dans les sous-bois
(Français) Macaron à la moutarde
(Français) Paleron de bœuf à la moutarde aux cèpes et au thé fumé
(Français) Pâté en croûte sucrine et crème de moutarde aux feuilles de coriandre & à l’orange
Crunchy salad with langoustines
Roast epoisses in a gingerbread and orange nonette
Cod in Fallot mustard with gingerbread crumbs
Calf’s head sauce Gribiche prepared our way
Rabbit cooked several ways
Chicken Fricassee with Fallot Dijon Tarragon Mustard
Thick salmon with Fallot Dijon Basil Mustard
Snails and Squid in Dijon Mustard
Pig’s Trotters Cromesquis with Fallot mustard “à l’ancienne”
Chantilly Oysters with Burgundy Verjuice
Fresh Crayfish Delight, Virgin Citrus and Tarragon Mustard
St. Pierre Fillet, Asparagus and Walnut Mustard
Red Mullet Artichoke Basil Mustard
Rice Crackers with Basil Mustard
Roasted Pigeon, Morels in Fallot Hot Mustard Cream
Calf’s Head Seasoned with Tarragon Mustard
Beef Fillet with Carrots, Fallot Blackcurrant Mustard
Jumbo Gambas à la Plancha, Fennel with White Balsamic Vinegar
