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French capon with Rancio sauce and morels, stuffed with chestnuts
The Comtesse du Barry French capon is: two pieces of French capon cooked in a broth, recovered to make the sauce. A creamy and slightly creamy sauce with morels and Rancio.
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The chef has elaborated a menu for the end of the year celebrations with as main course the French capon with Rancio Comtesse du Barry sauce.
The dry rancio is a wine elaborated by our partner "Terres des Templiers" in Banyuls. It is a local wine from the Côte Vermeille, this wine had been considered as "Sentinel" by the Slow Food association (sentinels are products considered threatened or endangered), and has since been brought up to date by connoisseurs.
The chef has developed a menu for the holiday season with Comtesse du Barry French capon as the main course
Appetizer: Whole duck foie gras semi-cooked in Banyuls served with toasted country bread and fig chutney.
Main course : French capon with a gratin of potatoes with truffles, linguine with morels and chestnuts.
Dessert : To your liking.
Wines : A red Bordeaux wine such as Pessac Léognan or Saint Julien.
In a traditional preheated oven: covered, 25 minutes at 160 °C in a suitable dish.
750 g: box
Cooked capon meat 33% (capon meat, water, natural flavouring, salt, pepper, laurel powder, ground thyme), water, pork meat, liquid cream [cream (milk), stabilizers: carrageenan], broken chestnuts 4%, white wine, semi-skimmed milk, sandwich bread (wheat flour, water, rapeseed oil, sugar, salt, yeast, wheat gluten, emulsifier: mono and diglycerides of fatty acids, bean flour), poultry liver, pork fat, shallot, morel fragments 1,4 %, egg, wheat flour, butter, dry Rancio 0,6 %, modified starch, pistachio, sunflower oil, salt, garlic, pepper, parsley, ground nutmeg.
Capon, poultry, Origin : France
|Average nutritional values||Per 100 g|
|Energy (kJ / kcal)||708 / 170|
|Total fat (g)||12|
|Saturated fat (g)||5,1|