Menu Régional: Rhône-Alpes

For our last day at Ferrandi before the Christmas holidays, it was fitting to have our regional meal so that we could sit down altogether, drink and eat and basically just relax before our REAL resting period over Christmas. 
Can’t believe 4 months have gone by already, it went by extremely fast! When we come back in January, we just have about 3 weeks left of school (including our final test), so January will fly by just as fast. 


In the meantime, here are the dishes for our before-last regional menu inspired by Rhône-Alpes, in the southeast corner of France. 


Amuse Bouche: Cervelle de Canut by Natalia (Fromage Blanc Cheese and herbs spread on toasted baguette)

Entrée: Cervelat Pistache, Sauce Vigneronne by Yiyu and Sinan (Cooked Pistacchio Sausage in Brioche bread, Vigneronne sauce)

Poisson: Quenelles de Brochet aux Ecrevisses by Maniko, Matan and Joppe (Poached Pike Perch Quenelle with Crayfish bisque)


Viande: Poularde de Bresse Demi-Deuil by Carolina, Rosella, Roberto and Dionysis (Poached Bresse Chicken, Topinambour purée and vegetable garniture)

This breed of chicken originates from the Bresse area of the Rhône-Alpes region.They are highly valued for their gamey flavor and tender flesh. The Poulet de Bresse is even protected under the AOC (Appellation d’origine contrôlée) – the first livestock to be granted such protection due to its unique characteristics of flavour and quality protection – Just like wine. 

The poularde demi-deuil refers to a French dish, translated as ‘chicken in half mourning’ — as it consists of a chicken with so many black truffles inserted under the skin that it appears to be in mourning.

The black truffle used

Slicing it thinly with care…
Ready to be put under the skin of the Bresse Chicken
Final presentation


Dessert: Gaufres à la Bière et Crème Chantilly, Crème Glacée aux Marrons, Nougatine et Espuma de Chocolat by Isabel and Me
(Beer waffles with Chantilly cream, Chestnut ice-cream, Nougatine with Chocolat Espuma)


It was a great end to the semester and now it’s time to sit back and relax during the holidays. As for the blog, not to worry, it will still be up and running during the break. However, the blog will be Asia-based, notably from Hong Kong as of this weekend. So, definitely stick around for some different kinds of culinary delights that will be uploaded here daily!


I know it’s a bit early but a Merry X’Mas to you all and a Happy New year!


One Spoonful At A Time is Asia-bound! Yay!

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