Bresse Chicken Breast with Egg and Seared Langoustine

Flavors of Lyon Total time: 30 to 60 minutes Preparation time: 20 minutes Rising time for the dough: About 1 hour Cooking time: 20 minutes Difficulty: Average

Brioche

1. In a bowl, combine the flour, sugar and salt; add the butter and eggs.
2. Dissolve the yeast in the milk and incorporate into the flour mixture. Let rise in a warm place for about 1 hour.
3. Form the dough into a loaf, place in a rectangular loaf pan and bake at 180° C (350° F) for 20 minutes.
4. Cut 4 sticks, 4 cm x 15 cm (1 1/2" x 6").

Langoustine jus

1. Color the langoustine heads in a large braising pot; add the g.a., garlic and thyme.
2. Crush the heads with a rolling pin; add the butter and allow to caramelize.
3. Flambé with cognac; deglaze with white wine, then add the tomatoes and tomato concentrate. Heat to a simmer.
4. Just before serving, strain and reduce. Correct the seasoning.

Garnish

1. Wash and sauté the mushrooms.
2. Blanch the asparagus. Cut off the heads and finely dice the stems. Set aside one-quarter of the mushrooms and dice the rest.
3. Combine the asparagus stems and diced mushrooms, the chopped confit shallots and confit garlic and the finely diced dried tomato.
4. Season everything. Arrange on the brioche sticks that have been lightly toasted.

Presentation

1. Cook the eggs in simmering water for 5 minutes. Refresh in cold water and peel.
2. Reheat just before serving. Place one egg per plate at the end of a brioche stick.
3. Peel the seasoned langoustines and sear them quickly. Place 3 langoustines on the brioche stick; in the center place an asparagus tip and/or a mushroom.
4. Slice the chicken breast and place it on the plate (see photo). Garnish with a drizzle of jus.