Ginett's Roasted Bresse Chicken is sous vide to lock in all its glorious juices and heavenly fat before it is roasted on high heat so that the chicken skin undergoes the Maillard reaction and turns a lovely dark brown. The skin is fatty, gelatinous and so succulent that it explodes with juices as you chow down into it, and the meat is incredibly dense and moist with a delicate sweetness. It is served with soft-boiled ratte potatoes in a pool of a musky and savory black truffle butter and topped with black truffle shavings.

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