Ref. 355025

Cajun Chicken Breast

Description Boneless and Calibrated Chicken Breast, Baked with Cajun Spices

Presentation suggestion Served with broccoli, the chicken breast with Cajun spices will fill us with the most exquisite taste the palate

Tasting note Baked roast following the best cooking techniques in order to retain all the organoleptic properties of the product and the best taste. Seasoned with Cajun species

Formats For large kitchens and hotels

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Fine herbs pâté Ref. 310502

Duck mousse with black pepper in bar Ref. 311401

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Foie’s Cornets

Duck mousse

Ingredients

1 Cuit’s Grand Mere Gusso Duck Foie gras can
50g cream cooked to cook
Brandy
Pepper
Salt
Salted cornets

Preparation

1 Beat the foie with the beater arm at low power so that the foie is not cut by temperature increase and add the brandy.
2 Mix gently with the whipped cream to cook.
3 Season with pepper
4 Meter in pastry bag and reserve in refrigerator until we use it
5 In the refrigerator it becomes thicker, so it is best to take it out one hour before use to warm it to room temperature and to be smoother.

Presentation:
1 Fill the turbinates with the pastry bag
2 Decorate with flowers ……..
3 Arrange in a glass filled with maldon salt, chopped almonds ………..