Jacques Lassaigne | La Colline inspire Brut Nature

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Chanterelles, Asparagus, Kishka, Tarragon, Chasseur Sauce

Clean and trim the asparagus, cutting it into 2-inch pieces. Clean the chanterelle mushrooms thoroughly.

Prepare the Vegetables

In a skillet, cook the kishka over medium heat until browned and heated through, about 10 minutes. Remove and set aside.

Cook the Kishka

In the same skillet, melt the butter over medium heat. Add the chopped shallots and minced garlic, cooking until softened, about 3-4 minutes.

Make the Chasseur Sauce

Pour in the white wine and let it reduce by half, then add the mushroom broth and simmer for 5 minutes.

Add the Liquids

Stir in the heavy cream, salt, and black pepper. Let the sauce simmer until thickened, about 5 minutes.

Finish the Sauce

Add the prepared chanterelle mushrooms and asparagus to the sauce, cooking until the asparagus is tender, about 5 minutes.

Combine Ingredients

Serve the rotisserie chicken on a plate, topped with the chanterelle and asparagus mixture, drizzled with chasseur sauce. Garnish with fresh tarragon.

Serve