Chicken with a crayfish bisque
A sublime marriage of ingredients from Burgundy
Origin : This recipe, invented by celebrated chef Georges Blanc, marries chicken and crayfish. The result is divine.
Serving suggestion : Reheat gently and serve with rice.
chicken 70%, crème fraiche 8%, shell-fish sauce, crayfish bisque 8%, white wine, flour, onions, modified corn starch, tomato concentrate, dressing.
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