“chicken”

Rose-shaped filled pasta stuffed with braised chicken and mushroom duxelles, served in a glossy pool of vin jaune cream sauce with morels. A tasting-menu plate that leans hard on classic Jura technique.

Bone-in chicken breast roasted over caramelised fennel, sliced over a silky carrot-miso purée, and finished with a warm brown butter and sherry vinaigrette. A restaurant-style plate that comes together in a single evening.

Tender roasted chicken breast topped with a crunchy toasted-nut crust, laid on a bed of garlicky kale, and served over a silky guajillo and mixed-nut mole. A restaurant-level plate that demystifies mole for the home cook.