SUPRÊME DE VOLAILLE CUIT À BASSE TEMPÉRATURE
Côte Jardin · Montpellier
Suprême de volaille cuit à basse température avec purée de légumes, choux, champignons, carottes et jus à l'estragon.
Nutrition
≈ 500 kcalper portion of about 400 g
- Protein37%
- Fat40%
- Carbohydrates23%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A tender chicken breast cooked slowly at a low temperature to maintain moisture, accompanied by seasonal vegetables.
- Cuisine
- French
Typical ingredients
- chicken
- vegetable puree
- cabbage
- mushrooms
- carrots
- tarragon
General information about this dish, not provided by the venue.
Did you like this dish?