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.
Cervelle de Canut: dip of fromage blanche with shallots, vinegar, taragon, chive, chervil, parsley, garlic and peanut oil. Served with a baguette toast.
Soufflรฉ au Comtรฉ: The classic cheese soufflรฉ using grated comtรฉ cheese.
Cervelat Pistache Sauce Vigneronne: Pistachio pork sausage wrapped in Ericka’s delicious brioche. Sauce of veal jus with port.
Quenelles De Brochet Aux Ecrevisses: boiled pike dumplings with crayfish tails in crayfish sauce
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.
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.
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.
ืืงืฆืืฆืืช ืขื ืืฉืจืืืค ืืื ืงืฆืืฆืืช ืื ? ืืขื ื ืืคืืืืข ืคืืฉ? ืื ืืืืจ ืืืจ
ืืขืืฃ ื ืจืื ืขืืฃ ืืื ืฉืืคืืืืช ืืฉืชื ืฉื ืืืืืจ ืชืจืื ืื ืืืืืช ืคืืืช ืขืืฃ?
i’m running out to get a pigโs 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 pigโs bladder… no matter what you do they are never satisfied… next time a pigโs bladder for sure!
[…] 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 […]
[…] products. I was very excited about visiting this area, especially after learning about it in our Menu Regionalย Rhรดne-Alpes at […]