Poultry Supremes — ©Christophe FOUQUIN - Recipe books 100% Côte-d'Or

Chicken supremes & Gaston Gérard sauce :the must-try Burgundy

Chicken supremes

Here’s the dish that’s sure to delight gourmets: Suprêmes de volaille, pommes fondantes and sauce Gaston Gérard, sublimated by chef Julien Girard. A dish that combines warmth, tradition and elegance, supported by a legendary sauce… born in the Côte-d’Or and now a culinary symbol. Here, each element responds to the other: the tenderness of the poultry, the sweetness of the apples, the personality of the sauce – everything exudes local flavour. A typically Côte-d’Orienne speciality, emblematic of 100% Côte-d’Or know-how, it transforms a meal into a true moment of local gastronomy. Get ready to savour history… with every bite on the Burgundy Grands Crus Route!

Moutarderie Fallot - Route des Grands Crus de Bourgogne — ©The Storytellers - Moutarderie Fallot

Serves 4

Suprêmes

Chicken supremes 4
Butter

Melting apples

Large potatoes 4
Crushed garlic clove 1
Butter
Thyme

Gaston Gérard sauce

Poultry stock 400 ml
White wine 150 ml
Cream 150 ml
Grated Comté cheese 35 g
Mustard 60 g
Grated Parmesan 20 g
Paprika 1 g

How do you go about it?

1Supreme

Remove the sleeves from the supremes and season. Using cling film, roll the supremes into a regular sausage. Steam for 1 hour, then fry in butter and cut into sections.

2Melting apples

Peel the potatoes, cut into thick slices and die-cut to shape. Steam them for around 30 minutes, then fry them on both sides with butter, thyme and garlic.

3Gaston Gérard sauce

Mix the chicken stock with the white wine, Comté cheese, mustard and Parmesan. Bring to the boil for 10 minutes, then add the cream and paprika and cook for a further 5 minutes.

4Dressage