Chef recommends

Chicken supréme with mushroom-vegetable burger and pepper yogurt

We bone our skin-on chicken breast and roast it on a steel pan without the use of fat. We vacuum-seal this roast meat in a special bag, poach it in water at a constant temperature of 50 °C and leave it for three and a half hours. We then remove the meat from the water and cool it immediately. Shortly before serving, we roast it again at a low temperature. Using this method, the meat remains incredibly juicy and retains a delicate flavour. And as a little surprise, I’d take a mushroom burger and paprika yoghurt.