Last Friday after the restaurant service we had our Menu Regional day. I was so so happy during this day, kept busy the whole time. Cooked some really weird dish I never done anything like before. It was interesting, and the lunch was fun and delicious.

Strangely we started with red, went back to white and then red again. First time that happens in France. Luckily the first one was beaujolais neveaux.


Cervelle de Canut

Soufflรฉ au Comtรฉ

Cervelat Pistache Sauce Vigneronne

Quenelles De Brochet Aux Ecrevisses

Poularde de Bresse Demi-Deuil

Bugnes Lyonnaises a la fleur d’oranger, sauce au chocolat, Glace a la praline rose.

Cervelle de Canut: dip of fromage blanche with shallots, vinegar, taragon, chive, chervil, parsley, garlic and peanut oil. Served with a baguette toast.


Was simple but I liked it. Reminded me of eating white soft cheese at home. This one is like 40% fat but still ๐Ÿ™‚

Soufflรฉ au Comtรฉ: The classic cheese soufflรฉ using grated comtรฉ cheese.

Running from the oven to the dining room trying to serve these soufflรฉs risen

Until it got to the table it was half way back down. Eaten with juice of dark veal stock, as seen in the picture way up in the post.

Cervelat Pistache Sauce Vigneronne: Pistachio pork sausage wrapped in Ericka’s delicious brioche. Sauce of veal jus with port.

A present waiting to be opened

Brioche bread if it wasn’t enough

Slicing the sausage after presented whole to the table

Self served

Reminds me of the same dish we already made in pastry class.

Quenelles De Brochet Aux Ecrevisses: boiled pike dumplings with crayfish tails in crayfish sauce

A delivery of living crayfish arrived


But angry

Just tails, ready to be cooked

Turning bright red-orange when fried

The quenelles batter

Cooked in boiling water

Plating time


Becoming pretty

Why is their tail so small?

I really liked the Quenelles also, like fish cakes

Poularde de Bresse Demi-Deuil: Bresse chicken is aย famousย AOC chicken,ย controlledย and supervised product. This one chicken can cost 30-100 euro. His special taste meat derived from the Bresse area’s terrior, meaning, the soil that comes in contact with the chicken and practically effects the quality of the meat just like wine. Does it taste any different? This is what we were meant to test (not really, for the French the answer is absolutely yes). Anyway this chicken, cooked in a bouillon of chicken stock, with black truffle butter under the skin. Then one chicken was inserted to a pig’s bladder, served with cooked vegetables and chicken with black truffle cream sauce.

This baby has a medal

These chickens are known for their blouish legs.

Burnt and pealed

Head ready to be decapitated

A lot of chicken stock which was cooked in low temp over night, degreased from a huge amount of fat (in the middle)

Herbs bucket, for the truffle butter

The black truffle

Slicing truffle finely

Kept some of them like that for the presentation

All the rest was chopped to get into the sauce and the chicken’s skin

Butter, herbs and chopped truffle

Cooked in the bouillon

All the vegetables cooked separately

Vegetables reheated in the steam oven

Chicken cooked and pulled out of his cloth

Shinny from butter

Pig’s bladder. Rinsed about 6 times over 72 hours

Chicken in the bladder with some bouillon

Heated in a pan

And the steams from the bouillon blows it up like a baloon

Based with the liquid to keep bloated

A small pause for explanation. Why did we put a chicken in a pig’s bladder? We couldn’t understand ourselves so we tried to get the idea by asking. Does it give taste/aroma? Hopefully not because this is a bladder – taste and smell of urea. Does it cook the chicken in a certain way that makes it better? No, we inserted the chicken there after it was already cooked. Is it beautiful? Yes! this is the right answer and the shocking reason for serving a chicken in a pig’s bladder. It looks nice! So the story is that Chef Sebastian wanted to try thisย ancientย way of serving a chicken. Last time it was a disaster and had a urea smell so we had to wash it several times until it had no smell what so ever. It was impressive, in the old days fine dining restaurants would have served this way to the table then carved in front of the customer. We just opened it in the kitchen before plating.

Carving the chicken

Some breast and some leg to each one


Delicious sauce

The bodies that we left in the kitchen while eating

How was it? I could not possibly taste this special bresse flavor. Maybe because the breast was overcooked (as I suspected, too much time in the bouillon!)

ย Bugnes Lyonnaises a la fleur d’oranger, sauce au chocolat, Glace a la praline rose: Lyon style doughnuts flavored with orange blossom, chocolate sauce and pink praline ice-cream.

Chopped almond pink praline

The doughnuts

Andreea plating in her own design

Plat half way

Zeynel’s first quenelle of ice-cream in the left plate

Sharping their quenelle technique

Sweet ending to an awesome day

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4 Responses to Menu Regional – Rhon Alpes

  1. Ema Irit says:

    ื”ืงืฆื™ืฆื•ืช ืขื ื”ืฉืจื™ืžืค ื”ื™ื• ืงืฆื™ืฆื•ืช ื“ื’ ? ื™ืขื ื™ ื’ืคื™ืœื˜ืข ืคื™ืฉ? ืื• ื—ื•ืžืจ ืื—ืจ
    ื”ืขื•ืฃ ื ืจืื” ืขื•ืฃ ื”ืื ืฉืœืคื•ื—ื™ืช ื”ืฉืชืŸ ืฉืœ ื”ื—ื–ื™ืจ ืชืจืžื” ืœื• ืœื”ื™ื•ืช ืคื—ื•ืช ืขื•ืฃ?

  2. Nachman says:

    i’m running out to get a pigโ€™s bladder… i just got to have it! no, but first I must get some live crayfish to tear apart while alive… i just don’t know what to do first… so maybe i’ll just bake a simple chicken with pumpkin, fennel, lentils, bulgar, mustard and apple vinegar and sweetener – ho yes Ethiopian spices too and just throw into the oven for 2 hours… we all enjoyed it, but everyone kept asking for the pigโ€™s bladder… no matter what you do they are never satisfied… next time a pigโ€™s bladder for sure!

  3. […] baguette, had wine and oysters for breakfastย and learned to open them by myself, tasted a 40 euro “Bresse” chicken,tried to eat pretty much everything in its raw form, first time I worked in a restaurant: as a cook […]

  4. […] products. I was very excited about visiting this area, especially after learning about it in our Menu Regionalย Rhรดne-Alpes at […]

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