Ref. 355026

Grillé chicken breast (90g)

Description Baked chicken breast

Presentation suggestion A sandwich with its own personality. A balanced salad with a unique twist or a signature pizza. It should always be kept in the fridge

Tasting note The personality of the chicken meat fed with the best quality cereals, enhanced by a gentle touch to the grill

Formats For large kitchens and hotels. 90gr

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Honey roasted ribs Ref. 355519

Rolled chicken breast Ref. 355011

Partridge pâté Ref. 322327

Cod with piquillo red peppers rillette Ref. 311152

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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 ………..