HAUT DE CUISSE DE POULARDE DESOSSEE / FARCE AUX CHAMPIGNONS DES BOIS ET MISO / SAUCE AUX DATTES, MIEL ET CITRON- 1PERS

Golden, tender poularde fillet comes already cooked and neatly portioned, filled with a savoury cabbage–chestnut farce. It is a complete main course for one, built around classic French sauce work and careful roasting. A browned jus sharpened with vinegar is a hallmark of French bistro technique: richness, then a precise, appetising cut. Portions : - 1 as a main course Serve it best : - Warm the fillet (covered) in a 160°C oven for 10–12 minutes. - Heat the sauce gently in a small saucepan, 3–5 minutes; do not boil. - Rest 2 minutes, slice, and spoon the jus underneath and over the cut side. - Pair with our Braised Endives or Celeriac/Pumpkin (optional). Pairings : - Red Burgundy (Pinot Noir): bright acidity and fine tannins suit poultry and brown jus. - White Burgundy: breadth for the chestnut, freshness for the vinegar-shallot note. - Belgian tripel: gentle spice and carbonation handle the richness. - Alcohol-free: sparkling apple juice, chilled, to echo the chestnut’s sweetness. Allergens : - Celery, sulphites (vinegar/wine). Traces possible.