Poularde en Demi-Deuil

Poularde en Demi-deuil was a specialty of Mère Brazier, a legendary cook who began her working career in the early 1900s, age ten, minding chickens on a farm in Bresse. In the 1950s and 1960s, she was internationally famous for her rigorously simple cooking and menus such as salade aux artichauts aux truffes, quenelles au gratin, volaille demi-deuil, fromages, and galette Bressanne (a sweet yeast bread). She accepted Paul Bocuse as a young apprentice because he climbed the mountain pass to