Chicken & tarragon, wine sauce, wild mushrooms, brioche

Discover an elegant recipe inspired by the great traditions of French gastronomy. The chicken is prepared with care and cooked gently to preserve tenderness and refinement.

The Vin Jaune sauce delivers depth and aromatic richness, complemented by sautéed wild mushrooms that add warm, earthy notes. Brioche completes the dish with a comforting and indulgent touch.

During this workshop, you will learn how to:

• Approach steaming as a cooking method for meat
• Prepare a roux for a Vin Jaune sauce
• Sauté wild mushrooms

This workshop highlights emblematic techniques, from approaching steam cooking for meat to building a structured sauce, offering a refined immersion into generous and classic cuisine.