“This stuffing! He didn't use the standard Chou Farci filling of roast pork and onions.
It's a stuffed chicken breast!
He used breast meat from locally raised chickens...
... and filled it with morel mushrooms, asparagus, and foie gras that were sautéed together in beef grease...
... along with a mixture of diced chicken breast, egg, butter and cream that was pureed into a mousse. He then steamed the entire ensemble to perfection!
The smooth, creamy mousse slides onto the tongue and melts...
... filling the mouth with the rich, savory flavor of chicken."
"But most impressive of all is the cabbage leaf that wraps all of it together.
Savoy cabbage... smelling strongly of grass when raw, it has a very delicate sweetness when cooked.
Through blanching and steaming, he cooked it to perfection, accentuating all the strengths of the filling.
The resulting delicate sweetness refines the overall taste of the dish by an order of magnitude...
almost as if by magic! ”