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


Recipe for 6 people


  • 2 coffres de volaille
  • 300g carottes
  • 200g carottes toupies
  • 2L fond volaille
  • 50g beurre
  • Huile neutre

Champagne sauce

  • 2 carcasses
  • 1L crème épaisse
  • 500L bouillon volaille
  • 400g de champagne
  • 200g de beurre
  • 2L d’eau


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.