Meat - Braised Capon with Chablis flavoured with Truffles (Chablis Grand Cru Les Clos)


  • 1 capon of around 2 kg
  • 1 bottle of Chablis
  • 1 leak, 100 g of onions
  • 200 g of carrots
  • 1 bouquet garni 25cl of cream 1
  • Burgundy truffle 50 g of butter
  • Oil, salt, pepper

Setting out

Recipe for 8 persons by Jean-Pierre Vaury, le Moulin, La Coudre.

- Cut the capon in pieces. Lightly brown the pieces in a casserole. Moisten with the Chablis and stock, add the garnish of flavours (leak, onions, carrots and bouquet garni), and leave to cook for 30 minutes.
2 - After cooking, remove the pieces of capon and reduce the cooking juices, bind them and add the cream. Check the seasoning.
3 - Just before serving, sprinkle the capon with truffle Julienne.

Back to recipes