À Paris, l’art culinaire atteint son apogée. Au restaurant Épicure, triplement étoilé au Guide Michelin, même un simple poulet devient une œuvre d’art. Préparée avec une précision millimétrée, la volaille de Bresse y est cuite en vessie — une technique rare qui sublime chaque arôme. Ici, la gastronomie n’est plus un repas… c’est une expérience. 🇫🇷✨ 👉 Penses-tu que la cuisine puisse être une forme d’art ? JE T’AIDE À MIEUX TE CONNAÎTRE ET À AVANCER VERS TES OBJECTIFS ! LIEN EN BIO #cultimondia
À Paris, l’art culinaire atteint son apogée. Au restaurant Épicure, tri…
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No renomado restaurante Epicure, em Paris, o chef Éric Fréchon criou uma experiência única com seu icônico prato de “Poularde de Bresse en vessie.” Esse prato, que utiliza a prestigiada galinha de Bresse – famosa por sua carne tenra e sabor delicado –, é cozido de maneira inovadora. A preparação envolve cozinhar o frango dentro de uma bexiga de porco, o que preserva os sucos e intensifica os sabores. O método permite que os sabores se infiltrem na carne de forma uniforme, resultando em um prato
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No renomado restaurante Epicure, em Paris, o chef Éric Fréchon crio…
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11K views · 228 reactions | 15 years strong! ✨Epicure Restaurant at Le Bristol Paris holds onto its 3 Michelin stars for another year ⭐️⭐️⭐️‍ @ericfrechon | Hotel Le Bristol Paris | Facebook
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1.9K views · 38 reactions | At Epicure restaurant, every dish is a celebration of elegance, flavor, and tradition. From classic favorites to modern creations — experience the true taste of France in every bite. #rixospremseagate #rixoshotels #rixosmoments #sharmelsheikh | Rixos Premium Seagate | Facebook
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Wealth Office on Instagram: "At Épicure in Paris, one of the world’s most exclusive restaurants, a single chicken dish commands over $150 — and it’s unlike anything else on the planet. The meal, called Poularde de Bresse en Vessie, is made with Bresse chicken, truffles, and foie gras, then sealed and cooked inside a pig’s bladder. The bladder inflates like a balloon as it cooks, trapping every ounce of flavor and aroma inside. When served, it’s dramatically cut open tableside, releasing a burst
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@onecomedy.in on Instagram: "At the renowned Epicure restaurant in Paris, chef Éric Fréchon created a unique experience with his iconic dish “Poularde de Bresse en vessie.” This dish, which uses the prestigious Bresse chicken – famous for its tender meat and delicate flavor – is cooked in an innovative way. The preparation involves cooking the chicken inside a pig’s bladder, which preserves the juices and intensifies the flavors. This method allows the aromas to infuse evenly into the meat, resu
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