The poultry of the farm of Ourcq and its carrots toupies of the market gardener Benoît Deloffre
Lucas Vannier’s recipe – Chef of the restaurant Château de Courcelles
Ingredients
Recipe for 6 people
Dish
Champagne sauce
Instructions
Preparation of the sauce
Mettre le tout à cuire dans un fait-tout (sauf le beurre, 200g de champagne et 500g de crème) pendant 4h.
Passer et faire réduire en casserole pour obtenir400g de sauce.
Ajouter les 500g de crème restante, 200g de champagne, puis réduire à nouveau de moitié, et monter au
beurre (200g).
Carrot puree
Peel the carrots and cook them in salted water (keep one carrot for the julienne). When the cooking is finished, blend and finished, blend and whip with a little butter. Adjust the seasoning.
Frozen carrots
Brown the carrots in oil, then add a little butter and chicken stock.
Put a piece of baking paper on top and cook until the chicken stock is completely reduced.
Fried carrot tops
Dip the carrot tops in a deep fryer to make chips, then blot them on a paper towel.
Carrot Julienne
Cut the remaining carrot into julienne strips. Just before serving, add salt, pepper and hazelnut oil.
Volaille de l’Ourcq
Bake the chicken breasts on the carcass for 1 hour at 70°C in a poultry stock.
Then, drain them and brown them on the skin side in a very hot frying pan with a little neutral oil.
