Bresse poultry with cream
cut the poultry into four quarters, and brown it in a pan with oil and butter. When the pieces of poultry are brown, add onions and chopped mushrooms, thyme, bay leaf. Sweat the garnish, then deglaze with the Cognac and the Manicle and let it reduce a few seconds then add the cream. Let it cook about twenty minutes. Allow to rest, then pass the sauce through a strainer, rectify seasoning and thickening.

Parmentières pancakes
Put the purée in a bowl, add the flour then the eggs and mix energetically with a whisk. To cook the pancake take a frying pan with a little butter then with a spoon put the pancake mix into the frying pan. Cook about 30 seconds on each face.

Tile biscuit with comté cheese
Mix the flour with the egg, then the Manicle in a bowl, let it rest then put thin slices of comté on your tiles and cook them on a cooking paper in the oven.