Strictly Fine Dining
Tuesday, 25 November 2008
Black leg chicken
This is a breast of black leg chicken from Challans in France, roasted on the crown. Sitting on truffled potato puree. The potato ring is filled with peas, carrots, confit leg and tarragon. Garnished with truffle julienne and a light chicken jus.
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This is a breast of black leg chicken from Challans in France, roasted on the crown. Sitting on truffled potato puree. The potato ring is filled with peas, carrots, confit leg and tarragon. Garnished with truffle julienne and a light chicken jus.
No comments:
Post a Comment