No Epicure, restaurante três estrelas Michelin em Paris, o luxo é servido à mesa em forma de tradição. O icônico Poularde de Bresse en vessie é preparado com frango da região de Bresse, recheado com foie gras, trufas e especiarias raras. O prato é selado dentro de uma bexiga de porco e cozido lentamente em caldo aromático uma técnica que transforma simplicidade em arte. Com preço entre €270 e €360 por pessoa, a experiência é um espetáculo da alta gastronomia francesa. Cada detalhe reflete técnic
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No Epicure, restaurante três estrelas Michelin em Paris, o luxo é servid…
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À Paris, l’art culinaire atteint son apogée. Au restaurant Épicure, triplement étoilé au Guide Michelin, même un simple poulet devient une œuvre d’art. Préparée avec une précision millimétrée, la volaille de Bresse y est cuite en vessie — une technique rare qui sublime chaque arôme. Ici, la gastronomie n’est plus un repas… c’est une expérience. 🇫🇷✨ 👉 Penses-tu que la cuisine puisse être une forme d’art ? JE T’AIDE À MIEUX TE CONNAÎTRE ET À AVANCER VERS TES OBJECTIFS ! LIEN EN BIO #cultimondia
À Paris, l’art culinaire atteint son apogée. Au restaurant Épicure, tri…
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11K views · 228 reactions | 15 years strong! ✨Epicure Restaurant at Le Bristol Paris holds onto its 3 Michelin stars for another year ⭐️⭐️⭐️‍ @ericfrechon | Hotel Le Bristol Paris | Facebook
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1.9K views · 38 reactions | At Epicure restaurant, every dish is a celebration of elegance, flavor, and tradition. From classic favorites to modern creations — experience the true taste of France in every bite. #rixospremseagate #rixoshotels #rixosmoments #sharmelsheikh | Rixos Premium Seagate | Facebook
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Wealth Office on Instagram: "At Épicure in Paris, one of the world’s most exclusive restaurants, a single chicken dish commands over $150 — and it’s unlike anything else on the planet. The meal, called Poularde de Bresse en Vessie, is made with Bresse chicken, truffles, and foie gras, then sealed and cooked inside a pig’s bladder. The bladder inflates like a balloon as it cooks, trapping every ounce of flavor and aroma inside. When served, it’s dramatically cut open tableside, releasing a burst
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@onecomedy.in on Instagram: "At the renowned Epicure restaurant in Paris, chef Éric Fréchon created a unique experience with his iconic dish “Poularde de Bresse en vessie.” This dish, which uses the prestigious Bresse chicken – famous for its tender meat and delicate flavor – is cooked in an innovative way. The preparation involves cooking the chicken inside a pig’s bladder, which preserves the juices and intensifies the flavors. This method allows the aromas to infuse evenly into the meat, resu
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