Chicken tarragon with cream of Cantal
Mix the two bouillons together and bring to a boil.
Poach the chicken breasts in the bouillon mixture for 10 min.
Remove the chicken, add the Agar Agar and boil 1 min. Set aside to cool.
Cut the chicken breast into thin strips and place them, along with the tarragon and the pink peppercorns, in tapas bowls, filling the bowls halfway.
Top with bouillon and refrigerate 1 hour.
During this time, mix the Cantal, cream and pepper and top the tapas bowls with this mixture.
Sprinkle with pink peppercorns and serve chilled.
Perfect wine pairing
More about this grape varietyGamay Noir de France
Generous and tangy, crisp and mischievous. Gamay is the peppiest of red wines, as it combines lovely fruitiness with smooth punch and very fine tannins. A great match with Rabbit Terrine in Aspic. This delicate, flavorful dish, sparked up with chopped tarragon, calls for a fresh, light, flavorful, likeable white wine that doesn’t overpower the subtle charm of the rabbit meat. When enjoyed young, it also has a peppery tarragon aroma, and is a stunning enhancement to this classic French dish. Always perfect with Stuffed Tomatoes. This brasserie favorite is beloved thanks to its dual flavors: the tanginess of the tomatoes combined with the mellowness of the stuffing. Gamay’s liveliness balances out that of the tomato, and the wine lends the veal stuffing a smooth, silky feeling on the palate. A real treat. The result is identical with the Small Brioches with Morteau Sausage.
