Print Recipe TRUFFLED POULARDE -CHESTNUT-STUFFED CABBAGE, SALSIFY
THROUGHOUT THE YEAR, our menu offers chicken, guinea hen, squab, pheasant, or other fowl recipes, ranging from a simply roasted bird stuffed with loads of garlic to spicy and refreshing summer preparations. During black truffle season, celebratory winter dishes like this roasted poularde really stand out. A poularde is a fat, meaty young hen with very tender meat. Since they aren’t widely available in the United States, a large chicken is a perfect substitution. Truffle is the highlight of the dish, and to give it even more strength, we have paired chestnut and cabbage, earthy elements that bring sweetness, rusticity, and refinement at the same time. The nutty flavor of the crispy skin mixes with the breast coated with truffle, elevating the simple roast to an haute dish.