Millésime 2009 800 px

Millésime 2009 Solar & generous

Né sous l’étoile d’une nature généreuse et d’une récolte anticipée sur certaines parcelles, ce millésime 2009 reflète la singularité et l’énergie Brimoncourt : une cuvée d’une délicatesse extrême emportée par la fraîcheur du chardonnay et la gourmandise de ces douze années de vieillissement dans l’obscurité des grottes de craie…

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115,00

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Poultry with Morels

  1. Have your poultry cut into 6 pieces by your butcher. Prepare your chicken stock in double the amount of water. Clean your morels with cool water. Peel and cut the onion into small pieces.
  2. In a pan, brown the chicken pieces in 30g of butter. Add the onion and brown. Cook the chicken pieces, skin side down, for 5 minutes. Turn them over, add the white wine and chicken stock and cook for 20-25 minutes.
  3. Meanwhile, cook the morels in 10 g of butter and 10 cl of water for 10 minutes.
  4. Remove the chicken pieces and place them in a dish that you keep warm. Deglaze the pan with the crème fraîche and whisk vigorously for 10 minutes. Pass through a strainer, add the morels. Pour the sauce over the chicken pieces.

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