Roast Chicken with Garlic and Foie Gras

Poulet Rôti à L’Ail et aux Foie Gras

Preparation info

  • Makes


    Main-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

The first time I ate this dish, I embarrassed myself. A lady friend and I were in France at the three-star restaurant Georges Blanc, long famous for its fine chicken dishes made with the local poulardes de Bresse. When the chicken arrived, it was a study in understatement, just a plain roast chicken on a platter, surrounded with a pale brown sauce that looked a little like milk chocolate. When the waiter asked which piece of the chicken we would each prefer, I blurted out, “I’aile!”— the br