Alain Passard’s “Poulet au foin” (Chicken cooked in hay)

We are back from our vacation in l’Ariege. Every year we visit Clotilde’s aunt, Tiny, in her summer home.  We are always warmly welcomed and treated to the local products and great conversation.  It is a lovely region with magnificent landscapes. In France meals are more than a moment when you fill up on your energetic needs. They represent moments in the day in which you sit together to share and converse. To honor such occasions, we decided to try a “poulet au foin” (chicken cooked in hay). We followed Alain Passard’s chicken recipe.

Rhubarb and cherry dessert

As we have already mentioned before (pasta a la Nadia Santini) we like to watch three starred chefs share their passion and recipes with the public. We love three Michelin star chef Alain Passard. He has a natural approach to cooking. He always respects the products. Alain Passard distinguishes himself by cooking with a lot of vegetables. Often in French restaurants everything turns around meat or fish. We love watching him cook because has a very particular way of cooking. He always says that he is making a painting with the ingredients. Often the colors are in similar tones. His theory: if it grows at the same time in the garden, then you can make no mistake when you pair the ingredients together. We decided to follow his theory! There is a video in which he cooks rhubarb. We could not find all the ingredients that he uses so we tried our own variation of the dish using his cooking technique. We made this dish a couple weeks ago already. Spring was very late to arrive this year, so all the seasonal ingredients were delayed. We thought the red of the cherries matched perfectly the red in the rhubarb. The green of the cherry stem matched the green in the rhubarb. The end result is simply delicious!