Stéphane Prévalet comments on the competition exhibition (poulardes and capons), then leads a cooking class dedicated to the famous poultry in his restaurant. On-site tasting. Take advantage of this exceptional opportunity. Reservations required.
Bresse poultry is an exceptional dish. Follow Stéphane Prévalet's advice on how to prepare and enjoy it to the full. The restaurateur loves to enchant his table with the queen of poultry. After a welcome coffee and a little history, take a stroll down the competition aisles with him, and enjoy the comments of a connoisseur. Then, just a stone's throw away, join him in his kitchen workshop. A tireless teacher, he'll teach you the right way to prepare and prepare poultry: part simply roasted, part with cream. An unforgettable morning that ends with a tasting of the collective preparation on site: a subtle awakening of the taste buds as much as a unique moment of conviviality.
