Chicken Parfait Mille-Feuille
Status
New
Dietary Info
For dietary information, please refer to the allergens tablet.
About the dish
Our rich chicken liver parfait, piped into thyme puff pastry slices with caramelised red onion chutney, served alongside dressed julienne pears and a port reduction.
MEP
Knife and Fork
Ingredients
1 piece Baked puff pastry DK
70g Chicken Parfait Mousse DK
20g Red Onion Jam DK
3ml Port Reduction DK
5g Red Endive chiffonade
10g Fresh Pear julienne
2g Watercress
3ml Côte Dressing DK
Video
Recommendations
DRINKS
A glass of port would pair perfectly with this dish, mirroring the flavour of the port reduction, while the sweet red fruits contrast with the rich parfait. Sweet white wines like Muscat (de Saint-Jean de Minervois) are also very traditional, and fruity dry wines like Merlot and Bordeaux can work well too. For a non-alcoholic option, try our Kir Rosé or berry and mint soda to replicate the fruity notes of a glass of port.
The mille-feuille was created in 1651 by French chef François Pierre de la Varenne. The dessert’s name translates to ‘one thousand layers,’ referring to the many layers of puff pastry when baked.
