A FRENCH LEGEND WITH A TOUCH OF HONG KONG
Chef Olivier's "Volaille en Vessie" requires time, care, and only the finest ingredients.
We start with a locally sourced Qingyuan chicken, tucking black truffle beneath the skin and stuffing the bird with foie gras. For 48 hours, it steeps in Chef Olivier's signature "Jaja", an infusion of yellow wine, Port, plum eau-de-vie, and truffle jus. It is then sealed in a pork bladder and gently poached. As steam gathers, the vessel swells into a golden balloon and keeps every drop of juice inside.
These juices are then reduced into a rich, savoury sauce that brings together the tender chicken and foie gras – a true taste of classic French cuisine.
STORY BEHIND THE DISH
Cooking chicken in a pork bladder is a long-standing Lyonnaise tradition. At La Pyramide in Vienne, Chef Fernand Point, mentor of Paul Bocuse, made it one of the great dishes of French cuisine: a Bresse chicken poached until the bladder swelled into a golden balloon.
In 2001, Chef Olivier joined La Pyramide, where he was entrusted with this dish. Today at Clarence, inspired by Chef Point's recipe, he has created his own interpretation.
Olivier主廚的「慢煮古法松露鵝肝釀雞」工序繁複，選料極其講究。 清遠雞皮下鋪着片片松露，雞腹釀入鵝肝，隨後浸泡在主廚特製「Jaja」醃漬約48小時。烹煮方式則依循傳統，封入豬小肚（豬膀胱）文火慢煮，將醃料中的黃酒、砵酒、梅子白蘭地及松露汁等風味完整地保留下來。期間蒸氣逐漸充盈，作為容器的小肚會鼓成氣球狀，色澤金黃。 熬煮過後的精華則化為醬汁，配上鵝肝，味道濃郁鮮美，雞肉口感柔嫩，完美呈現法國料理的精髓所在。 料理背後的歷史 以豬小肚包裹雞隻烹煮，是里昂由來已久的技法。而在法國維埃納的 La Pyramide 餐廳，Paul Bocuse 的恩師 Fernand Point 主廚成功將其發揚光大，使之成為法國經典。 2001年，Olivier 主廚加入 La Pyramide，並獲委以重任，負責烹調這道名菜。如今在 Clarence，他以 Point 主廚的食譜為靈感，演繹出屬於自己的版本。
OUTSIDE CATERING
We extend our culinary expertise beyond our doors by offering exceptional outside catering services. Whether it's a corporate event, wedding reception or social gathering, we bring our passion for exquisite flavours and delightful presentations to your location.
