Origin : when you are born in Rhône Alpes like Georges Blanc, you can't but know the great chicken and crayfishes. But ally them together is more original... and it is really a rare know-how... Only the best chiefs can realise it.

Tasting tip : warm up again the chicken with a soup of crayfishes in a kitchen-range boiler and adorn it with a broth sauce of shell-fish. Serve with rice.

Recommanded by the chief Georges Blanc in Vonnas

Composition : chicken meat 70%, crème fraiche 8%, shell-fish sauce, crayfish bisque 8%, white wine, flour, onions, modified corn starch, tomato concentrate, dressing.

Chief : Georges Blanc

Origin : Vonnas, Ain (France)

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