Chicken Cooked in Cream, Steamed Brioche, Green Walnuts, Vin Jaune Emulsion

This dish is inspired by the classic pairing of chicken, cream and vin jaune. The chicken is poached on the bone in salted brine and then finished in cream. It is accompanied by the textural elements of fresh green walnuts and steamed brioche. Green walnuts are a seasonal treat available in early autumn: they have a milky crispness similar to green almonds and are skinned by hand to remove the bitter outer layer. The dish is finished with a reduced intense vin jaune emulsion and gai lan flo