Roasted free-range chicken


1 Label Rouge free-range chicken
1 broccoli
1 cauliflower
1 lemon
10 g butter
40 g olive oil
Espelette pepper
Fleur de sel, salt, pepper


Mix and heat the honey with the cracked black pepper, cumin seeds, curry powder and fleur de sel in a pan. Deglaze with the orange juice and grated rind of one lemon.

Brush the bird with the sauce and bake for 45 minutes at 180°. Lift the two capon fillets and the legs and place them on an ovenproof tray. Baste them with the cooking juices and cook for a further 15 minutes. Leave to rest.

Peel the celeriac, cut it into 4 pieces, then chop it finely with a mandolin to obtain regular strips. Cook for 20 seconds in boiling salted water and cool to ice. Drain and make a rosette with the celery strips.


Place the rosette of celery in the middle of a plate. Place the supremes and fillets next to it and drizzle with the cooking juices.