Masterpiece of

tres doux

There are many variations of passages of Lorem
Ipsum available, but the majority.

Poached Landaise Chicken

By Chef Galvin Brothers

  1. Cook all of the vegetables individually. For the chicken we sous-vide the breast along with a small knob of butter and a sprig of rosemary. We then poach the bag for 13 mins at 85 degrees C. Allow to rest for 5 min.

Prep for Rosemary Butter Sauce:

Reduce stock & wine together down to 200ml. Add cream & boil for 1 min. Remove from heat & add rosemary, leave to infuse for 5 mins Boil again, then whisk in butter slowly Season with salt & a little lemon juice. Pass through muslin cloth.

  • 4 servings
  • 1 hr 00


Vegetables (four portions)
8 baby leeks
8 baby carrots
8 button onions
32 broad beans
40 g fresh peas
20 fresh cocoa beans
4 trompette mushrooms
Chervil sprigs
Sel de Guerande
4 Landaise chicken breasts
Rosemary sauce – see recipe

For the sauce:

650 ml chicken stock
200 ml white wine
150 ml double cream
250 g butter cold & diced
1 stick of rosemary
Salt & small squeeze of lemon to season
  1. Carve the breast 4 times at a 45 degree angle, arrange the vegetables around, spoon the sauce over the chicken, place the trompette on top of the chicken breast along with the chervil & a small pinch of salt de Guerande to finish.