Chicken breast supreme poached in saffron vegetable broth, spring vegetables.

by Julien Poisot, one Michelin star chef at château de Mercuès, Cahors


Ingredients, serves 2 people:

  • 2 small carrots, with top
  • 2 colored radishes
  • 1 bunch of wild or green asparagus
  • 1 large spring onion (or 2 small)
  • 1 small Chioggia beet
  • 1 small red beet
  • 1 steem of rainbow chard
  • 2 cups vegetable broth (~0.5l)
  • 2 pinches Quercy saffron (0.25g)
  • 2 boneless, skinless chicken breasts (supremes)
  • ¼ stick of butter (~25g)

It all started when…

  1. Peel all the vegetables and shape them.
  2. Cook the vegetables in boiling salted water until just slightly crisp, chill them in iced water, drain and set aside.
  3. Boil the vegetable broth, then add the saffron to infuse during 10 minutes.
  4. Season the chicken breasts with salt and pepper and place them in the saffron broth, bring to a simmer and cover, cook for 8 minutes. After 6-7 minutes, add the vegetables to the broth to bring them back to temperature.
  5. Remove the vegetables and the chicken breasts, set aside.
  6. Turn off the heat and directly stir the butter in the saffron broth until it melts.
  7. Cut the poultry breast in half lengthwise.
  8. Arrange everything harmoniously on a soup bowl and add the broth.
atelier lbl-ok.PNG


L'Atelier 2014 doesn't have any wood ageing, this show a wine with a lot of freshness, fruits and easy to pair with white meat as Julien Poisot's poultry breast suprem. 

The spices notes of this 100% malbec paired perfectly with the saffron spice of the recipe. 

The subtle balance of the wine create by its different terroir origins, reflects  harmoniously the balance of  our saffron dish.


Coming soon...The step by step video recipe with Chef Julien Poisot

Crocus wines would like to warmly thanks :