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🍽️ Your Gastronomic Experience: "Roasted Bresse Chicken, Twister Chef Style"
This dish embodies a sumptuous mountain dinner, combining the tradition of exceptional ingredients with a contemporary and luxurious presentation, typical of the agency's Private Chef services.
I. Detailed Composition of the Dish
Component Product Description Elements Visible in the Image The Poultry A whole roasted Bresse chicken or Label Rouge free-range pullet (depending on availability), with crispy, golden skin. Whole poultry, golden skin, visible cooking juices. Aromatic Garnish Freshly grated black truffle (Tuber Melanosporum), providing a powerful, earthy aroma, along with a few gold leaves for a touch of sparkle. Truffle shavings on the poultry, golden flecks (gold leaves). The Side Dish A selection of glazed, seasonal root vegetables (baby carrots, golden turnips) and wild mushrooms (porcini or chanterelles) sautéed in butter. Baby carrots, small orange vegetables, sliced mushrooms.
The Purée: A smooth purée of celeriac or Ratte potatoes, enriched with semi-salted butter, offering a velvety texture that contrasts with the crispness of the poultry and vegetables. An oval-shaped, cream-colored purée is placed in the center of the plate.
The Jus: A rich, reduced poultry jus, made from the carcasses and deglazed with Vin Jaune, serves as the aesthetic and flavorful base for the dish.
A dark brown sauce, artistically drizzled around the edge of the plate. The Serving: The plate is a modern and elegant black natural slate, highlighting the colors of the dish. Round slate plate.
II. Preparation Process (Private Chef Philosophy)
The dish is prepared with the excellence of a Michelin-starred chef, directly in your chalet:
Ingredient Selection: All products are rigorously selected from the best local producers or from Rungis, guaranteeing impeccable quality and freshness (PDO poultry, fresh truffle).
Poultry Preparation: The poultry is seasoned, stuffed with aromatic herbs, and slowly roasted at a low temperature to ensure tender meat, before being finished at a high temperature to obtain crispy skin.
Plate-Making: The poultry is carved (English or French style) and plated to order by the Chef. The presentation is an ephemeral work of art, where each element is precisely placed for visual and gustatory balance (modern style on a slate).
III. Potential Allergens
The main allergens in this dish are:
Milk/Lactose (in the butter used for the purée, vegetables, and roasting).
Celery (if the purée is made with celeriac).
Sulfites (if the jus is deglazed with wine).
Note: As a Private Chef service, your agency is committed to adapting each dish to your dietary requirements and allergies. The Chef will discuss your needs with you before your stay to fully personalize the menu.
IV. How to Enjoy the Experience
This dish is designed as the highlight of your gourmet mountain dinner:
Location: Your private chalet in Val d'Isère, Val Thorens, Méribel, or Courchevel.
Service: The Chef (Cyrille Witz or one of his chefs) and his Maître d'Hôtel provide discreet and professional service, from menu planning to final kitchen cleanup.
Pairing: It is recommended to accompany this dish with a structured and elegant red wine from the Northern Rhône Valley (Saint-Joseph, Crozes-Hermitage) or a great Burgundy, selected by the agency's sommelier.
V. Adaptation to the Services of the Twister Chef Agency / Cyrille Witz
The Twister Chef Private Chef agency (represented by Cyrille Witz in the image) follows in the tradition of luxury services, adapting the expertise of Michelin-starred chefs to the comfort of your home:
Philosophy: To offer exceptional cuisine (top-quality ingredients, Michelin-starred techniques) without the constraints of a restaurant (privacy, flexible scheduling, personalization).
Area Served: The agency focuses on the most prestigious resorts in the French Alps: Val d'Isère, Val Thorens, Courchevel, and Méribel, thus covering the entire 3 Valleys ski area.