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Poultry and feathered game
 
Poultry and feathered game
Armagnac-Drunken Capon
Michel Guérard, Les Prés d'Eugénie, France
Braised Bresse Chicken with Preserved Lemon and Crayfish
Braised Bresse Chicken with Tarragon
Sophie Bise, Auberge du Père Bise, France
Bresse Chicken Fricassee with Garlic Cloves and Foie Gras
Georges Blanc, Restaurant Georges Blanc, France
Bresse Chicken in Cocotte with Vegetables and Truffle Mousseline
Philippe Rochat, Hôtel de Ville, Switzerland
Chicken Grand-Mere Francine
Daniel Boulud, Daniel, United-States
Indian-Style Quail in a Beet, Apricot and Tomato Chutney
Daniel Boulud, Daniel, United-States
Pigeon Breasts with Ravioli
Gualtiero Marchesi, L'Albereta et Restaurant Gualtiero Marchesi, Italy
Pigeon with Apple, Passion Fruit and Red Wine Sauce
Giovanni D'Amato, Ristorante Il Rigoletto, Italy
Poached Bresse Chicken with Garden Herbs and Madras Curry Butter
Philippe Chevrier, Domaine de Châteauvieux, Switzerland
Roast Chicken in a Salt Crust with Spring Cabbage Gratin and Morel Sauce
Per Hallundbaek, Falsled Kro, Denmark
Roast Pigeon with Truffle
Jacques Lameloise, Lameloise, France
Roasted Green Cabbage Paupiettes Stuffed with Pigeon Hearts and Truffle Purée, with a Savory Brown Sauce
Kiyomi Mikuni, Restaurant Kiyomi Mikuni, Japan
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