Truffled Bresse chicken breasts with

• 1

  Carefully ease the skin away from the chicken breast filets, without fully detaching it.

• 2

  Season the chicken breasts and place 5g of finely sliced truffle underneath the skin of each. Brush the chicken breasts with a teaspoon of truffle juice.

• 3

  Roll them up in food wrap, ensuring the packages are completely sealed. Steam the chicken breasts in a basket over boiling water, uncovered, for 15-20 minutes.

• 4

  Sweat the chopped onion in 10g butter. Add the rice and then the chicken stock. Season and cook, covered, for 15 minutes at 200°C.

• 5

  Cut the foie gras into small cubes. Heat the remaining truffle juice in a pan, add the cream, bring to the boil and finish with the remaining butter cut into small pieces. Season.

• 6

  Place the foie gras in a very hot pan with no fat. Season and fry for 40 seconds. Drain the fat and add the rice.

• 7

  Slice the chicken breasts and arrange on the plate with the rice.

• 8

  Blend the truffle/cream mixture until smooth and add to the plate. Finish with a few slivers of truffle. Enjoy!

• 
  

  It’s ready!

The melt-in-the-mouth consistency and the powerful, sophisticated aromas make this exceptional dish a real passport to a voyage of the senses. The guest of honor at this meal should be a Montrachet, the king of white wines. Power, grace and sophistication – all with seemingly endless, infinite aromas. This is no marriage. It’s a clash of the Titans!

Tasting tip