Masterpiece of

tres doux

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

Supreme de Volaille de Bresse

By Chef Marc Haeberlin

  1. Detach the chicken breast, remove the skin. With a small knife, split the supreme and
    insert the Foie Gras slices. Close it up, season it with Salt and Pepper. Flour them then
    dip them in the beaten egg and the fresh Mie de Pain.
  2. Wash and peel the vegetables. Prepare the chicken carcass stock. In a saucepot, brown
    the bones together with the carrot, onion, tomatoes (all thinly-sliced) and the bouquet
    garni. Wet with the Sylvaner and water to the tip of the carcass. Let it simmer for an
  3. Pass the stock through a chinoise, and pour into a frying pan. Add the glass of Porto
    and the crème and let it reduce to half. Then add the cold diced butter while stirring.
    Then season it as you like.
  4. Cook the supreme in a pan with the ghee. Brown the two sides. The flesh needs to stay
    very soft. Put the supreme in a plate, then pour the sauce around it. Serve with a ‘Gratin de nouilles aux truffes’.
  • 4 servings
  • 1 hr 10


2 Bresse Chicken
4 Slices of Foie Gras (30g each)
50g of Ghee
25g of Flour
1 Egg
Fresh Mie de Pain (inside of bread loaf)
Salt, Pepper

For the sauce:

The Ground Chicken Carcasses
1 Onion
1 Carrot
2 Tomatoes
1 Bouquet garni
25cl of Sylvaner
1 Glass of Porto
1 cup of thick Crème fraîche
100g of Butter