Joannès Nandron’s Truffled Bresse Hen in a Pouch

Poularde de Bresse truffée en vessie Joannès Nandron

Preparation info
  • Serves


    • Difficulty


    • Ready in

      6 hr

Appears in
Paul Bocuse: Simply Delicious

By Paul Bocuse

Published 2014

  • About

This is one of the signature dishes of Joannès Nandron, a starred Michelin chef in Lyon, and the first chef outside Paris to obtain the prestigious Meilleur Ouvrier de France award in 1949.


  • 1 pork bladder, plus salt and vinegar for soaking
  • 1 Bresse hen, weighing about 4 lb. (1.8 kg)
  • 8 lar


Ahead of time, leave the pork bladder to soak in cold water with salt and a little vinegar for 2 hours, then pat dry.

Remove the central bone from the hen, but leave the thigh and wing bones. Slip the truffle slices between the skin and the meat, spreading them between the breast and thighs.

Make a veal mousse: place the ground veal in a bowl placed over a larger bowl filled wit