Chicken from Bresse with Truffles and Foie Gras Sauce by Jean Paul Lacombe

Chicken from Bresse with Truffles and Foie Gras SauceChef Jean Paul LacombeRestaurant: Leon de LyonLyon, FranceEntrée, Great Chefs of the World #188Makes 1 chicken; serves 4 In France, chickens raised in Bresse are so renowned that they have

[@fatboyvy2582]

Still serving this at the Paul Bocuse in Lyon ❤…..timeless classic

[@mhofkp]

So old school
I'm so glad I came up through guys like this

[@mrwelshmun]

The panacotta looks piss poor by modern standards. I'm sure it was still tasty.

[@mactheknife4786]

So, it’s poulet en vessie, without the vessie. Though I suppose cooking things in a bladder would scare most Americans into a crying mess. It doesn’t take much.

[@slappy8941]

Oh my goodness, you're so worldly and edgy! You must simply be _l'homme non pariel_ among the beautiful people!

[@haydenjohnw]

Just... why lol

[@NoName-vq3zo]

Why are you worried about the reactions from Americans?! It is clear then that that you are, in fact, looking to appeal to their sensibilities, otherwise they wouldn't have even crossed your mind!