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.

「ファーマー風の鶏ブレゼ」アラン・デュカスのレシピで作ってみた料理。自分では思いつかない料理法だったので、こんなやり方もあるのかと驚いた。ジュース部分を別に作って後から鶏にまとわせる。自分の料理よりバターの量が多いがとても美味しくできた。

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