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@maisonchampagnesalon
Michelin-starred chef Dominique Giraudeau unveils his recipe for Bresse poultry with Champagne sauce, celery risotto and Shimeji mushroom ravioli, a perfect match for Salon 2012. Noble and tasty products, cooked with sobriety and respect for the product. 🍾✨ Serves 4 - 1 Miéral Bresse poultry - Raviole pastry cut into 4 strips 50 cm long, fairly wide - Beautiful vegetables: 1 carrot, 1 Cévennes yellow onion, 1 leek, 1/2 head of garlic, 1 stalk of celery, 1 shallot and 500g white and brown Shimeji mushrooms - Seasoning: fleur de sel, pepper, chives, hazelnut oil, salted butter and Parmesan cheese. And don't forget the star of the recipe, the champagne!.🥂 Enjoy responsibly. #salon #champagnesalon #champagne #millesime #vintage #chardonnay #salon2012
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