23 May 2017

Volaille Fermière - Alain Ducasse

This is a recipe I took from Alain Ducasse's book "L'espirit Bistrot".  It showed a way of cooking chicken for very different approach and it was eye opening for me.  The sauce and the chicken is cooked separately and mixed in the end.  It's always something to learn from valuable books.


No comments:

Post a Comment