Poularde de Bresse (Bresse Farm Hen) - The braised chicken was still inside the pig's bladders, swollen like big balloons brought into the dining room. Fascinating, isn't it?
Amuse-bouche: Onion puree served with herring fish emulsion and beetroot jelly - Decent, the 'heavy' flavor was a typical of winter food
Turbot Sauvage (Wild Turbot)
Dore meuniere, tempura et compotee d’oignons au jus de houblon (Well-seasoned turbot was fried until golden served with onion tempura compote and straw hop juice) – My dad likes the fish flesh with tasty sauce and puree. But later in the evening, this Turbot was eclipsed by Passard's grill version
Our waiter plated and sauced the legendary chicken dish in front of us. They did it fast as they need to bring the leg part and cooked it further
1st serving: Cuite en vessie au vin jaune, royale d’abats, asperges vertes, truffe noire et ecrevisses ( [chicken was] Poached in a bladder with yellow wine sauce, royal offal, sautéed green asparagus, black truffles and water crayfishes) - This is the reason I came here. A very fine piece of nicely salted breast meat (though not as tender as I had expected) put on top of offal/duck liver in the bed of rich albufera cream. The prawn and pungent smell of the truffle enhanced this rustic dish. It may not be my best chicken dish, nevertheless really wonderful!
2nd serving: The leg part was cooked in truffle stock with leeks and potatoes. The bouillon was complex, inspired by Chinese cuisine and tasted a bit like 'medicine', but somehow it's not cloying. Some diners may not like this part ...
Coconut sorbet with pineapple jelly - A refreshing palate cleanser. Later, we also had caramel salt macaroons
Moi avec Eric Frechon, the head chef of the famous Le Bristol. He's very talented particularly in executing rustic dishes with classical flavor