Alexandre Gautier grilled chicken recipe

Yannick Hornis sit down to eat! In La Madelaine-sous-Montreuil, in a green paradise, there is a prodigy chef: Alexandre Gauthier. Evil and imaginative, he offers glamorous, wild and often daring cuisine that draws on products from his environment: sea, country, forest and swamp.

reading time:
2 minutes

La Grenouillère, which has been awarded two Michelin stars since 2017, has risen from 91st to 61st place in the “50 Best Restaurants in the World” ranking, which recognizes the world’s best restaurants every year. Alexandre Gauthier rocks tradition with wit and we love it!

Prepare : 15 minutes – cooking : 25 minutes – cost: ** – Difficulty: *.

Ingredients for 4 people

1 chicken farm

Vegetable oil


1 bowl of tapioca starch

Guérande fleur de sel.


Grease the chicken with oil, fleur de sel and a little butter and then cook to roast In the oven at 180 ° C for 25 minutes.

Gently remove the skin from the roast chicken and cook it counting A few minutes in the poultry fat cook.

For reservations chicken for the rest of the meal.

Cooking fat recovery and to mix together Gradually add the tapioca starch (it will absorb the fat without releasing it) to form a ball of soft dough and roll it up like a long cigarette.

take parts, appearance To small balls in the palm of your hand, add small pieces of grilled and chopped skin and finish making chicken balls.


Place them on a thin white plate and taste for an intense taste experience.

Finish the meal with cold chicken and garden salad.

> Find recipe ideas on our site.

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Le Mag Yannick Hornez Le Mag Cuisine Le Mag Dish Gastronomy La Madelaine-sous-Montreuil (62170, Pas-de-Calais) Alexandre Gauthier

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