Vin

Bresse chicken or 1 Bresse pullet • dried morel mushrooms (about 45 grams) • heavy cream (about 150 grams) • shallots • lemon • Vin Jaune wine

butter (40 grams) • olive oil • Bresse chicken cutlets • Salt, pepper, 1 teaspoon paprika • shredded Comté cheese (300 grams) • Vin Jaune wine from Jura • heavy cream (400 ml) • Dijon mustard

coq pieces (about 2 kg) • carrots, sliced (about 200 grams) • onions, sliced (about 200 grams) • shallots, sliced (about 40 grams) • garlic cloves • Bay leaf and thyme • Whole black peppercorns • dry red wine (about 1.5 liters) • Cognac • chicken stock or brown chicken stock (about 1 liter) • bacon or pancetta, diced (about 250 grams) • white mushrooms, sliced (about 250 grams) •

chicken leg quarters • red wine (2 liters) • garlic cloves • bay leaves • fresh thyme • Salt • Black pepper • chicken carcasses • large red onions • carrots • celery stalks • garlic bulb •

rooster, cut into pieces (about 3 lbs, or 1.4 kg) • full-bodied red wine (such as Burgundy) (750 ml) • large onions • shallots • peeled garlic cloves and 6 unpeeled garlic cloves • Flour (optional) • carrots, roughly chopped (about 10.5 oz or 300 g) • white mushrooms (about 10.5 oz or 300 g) • bacon or pancetta, diced (about 200 g) • cognac for flambéing the meat • bouquet garni (herb bundles) • veal stock (about 13.5 oz or 400 ml) •

cut-up rooster (or chicken) • onion • bouquet garni (herb bundles) • Côtes du Rhône wine • chicken broth (2.25 liters) • flour • mushrooms (400 grams) • bacon or pancetta (300 grams) • Butter