Truffled Bresse chicken breasts with

Truffled Bresse chicken breasts with, basmati rice and foie gras
  • 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!


from the chef

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!

The perfect



Tasting tip

  • Serves4 people
  • Preparation time45 min


4 Bresse chicken breast filets (skin on)
30g fresh or preserved truffles
15cl truffle juice (canned)
10cl pouring cream
200g basmati rice
80g raw foie gras
1 small onions
40cl chicken stock
30g butter
Salt and pepper