Enfants à table restaurantBrasserie Le Français, une authentique ambiance brasserie incontournable de Bourg-en-Bresse depuis 1897. Un établissement dont le plafond est inscrit à l’Inventaire des Monuments Historiques perpétuant le bon goût à la française mais façon bressane. Volaille de Bresse, grenouilles, quenelles, Comté, Bleu de Bresse… vous retrouverez dans votre assiette toutes les spécialités de notre destination.
©Dégustation de la crème du poulet de Bresse à la Brasserie Le Français à Bourg-en-Bresse. Ain.|MORGANE MONNERET

Creamy Bresse Chicken

Georges Blanc’s grandma’s style
The authentic recipe of Bresse Chicken with Cream

of Blanc’s Grandmother

Chosen carefully

The ingredients

For 6 people

  • 1 PDO Bresse chicken, 1.8 kg approximately
  • 150 g PDO Bresse butter
  • 2 to 3 tablespoons of flour
  • 2 egg yolks
  • 38 cl PDO Bresse cream
  • 1 lemon
  • Herbs and seasoning: a whole onion studded with a clove, one peeled clove of garlic, a small branch of thyme, half a bay leaf, salt and pepper.
with passion


       2 Heures       Moyen     Budget élevé           

  1. Singe the hairs off your chicken with a flame, then gut it. Cut it into pieces. First remove the thighs and divide them in two (drumsticks and thighs). Remove the wings and cut the tips of the wings. Cut the carcass lengthways to remove the breasts, and then cut them in two. You’ll therefore have eight pieces to serve. Cut the neck and set aside with the wing tips. Alternatively, you could ask your butcher to cut your Bresse chicken for you.
  2. In a large frying pan, fry 120 g of butter on a high heat. Fry the chicken pieces, season with salt and pepper. Cook them until they take on a beautiful golden-brown colour.
  3. Add the herbs, the giblets and the rest of the chicken that you set aside. Add 30 g of butter and cover in flour. Cook until golden brown and cook the flour for a moment before adding water so that the pieces are properly coated. Mix in and bring to the boil until the sauce starts to thicken. Cover and cook on a high heat, then a more moderate heat for around 30 min, depending on the size of the chicken pieces.
  4. In a mixing bowl, whisk 2 egg yolks with the pot of creme fraiche. Set aside.
  5. When cooked, remove the chicken pieces that will be served and place them in a different frying pan. Pour over the cooking juices using a strainer, then turn on the heat. Pour in the cream and eggs and mix in continuously, without bringing to the boil.
  6. Adjust the consistency of the sauce to suit your tastes, if it is too thick, add water. Season to taste and add a dash of lemon juice.
  7. Serve immediately in a large warm dish.
  8. This dish could be served with Creole-style rice or seasonal vegetables.
We’re setting the mood

in your kitchen

   Demis Roussos – Forever and ever

The team offers you to cook with music

Because we will always love the traditional Bresse cream chicken!