On our menu, zoom in on the Farmed poultry.

On our menu, zoom in on the farmed poultry. For our chef Lori Moreau, cooking must be sincere and responsable. This is why, to design her dishes and create her menus, she favours short circuits and fresh, local and seasonal produce. So for her dish “Supreme of chicken slowly cooked, butternut squash roasted with chestnuts, cream sauce with yellow wine”, it’s natural that she turned to what the Côte d’Azur does best. And in this area, it all begins at Pierlas, at 1,200 meters above sea level, above Nice. In the Les Volailles Terre de Toine farm more precisely. It is here, on the land of their ancestor Antoine, that Eric and Martha set up their poultry farm. On their four grassy and wooded fields of 2,500m² each, the quality farmed poulty of the blue-footed breed are raised 100% in the open air, without antibiotic treatment and fed with non-GMO grains. It was enough to satisfy chef Lori who, amazed by the beauty of the place and seduced by the commitment and passion of Eric and Martha imagined a goumet recipe around this breed. A recipe that pays homage to the exceptional quality of Eric and Martha’s meat.
She decides to cook the poultry over low heat, to respect its cherished story, preserve all its tenderness and enhance its natural flavour. A supreme cream sauce with yellow wine to cover it, with an intense taste. As an accompaniment, a fondant butternut squash, roasted chestnuts, the scent of which alone is enough to transport us to the woods and the pleasures of autumn. Crunchy here, juicy there and now a symphony of flavours. Between two murmurs, the guests are won over and Lori’s ambition is accomplished. The slowly cooked free-range poultry, roasted butternut squash with chestnuts, supreme sauce with yellow wine, is not only a delight for the taste buds, it is a bridge between land and table, as a celebration of the terroir and human excellence