Bresse chicken is well known for its tender and delicate taste. Intended for festive meals, chicken with morels is cooked in the traditional way with yellow wine. This wine is a curiosity of the Jura vineyards. Its typical fragrance has a powerful flavor with a hint of hazelnut. As for morels, they are delicious little mushrooms to cook in sauce. They are mostly found in the east, from March to May. Franche-Comté is one of the main producers. This is why the morel is used in many traditional dishes. It accompanies the coq au vin jaune or the puff pastry of morels. It is a preparation based on cream and toasted bread.
This traditional dish is prepared with vegetables and charcuterie. Everything is mixed in a pot and simmered for about an hour. The charcuterie most often used is bacon and sausages from Montbéliard and Morteau. These sausages are Franche-Comté specialties. They are smoked in the traditional way in the village of Morteau in Haut-Doubs. The Montbéliard sausage, on the other hand, is smaller and less smoky than the Morteau sausage, but just as tasty. White cabbage, carrots, turnips and onions complete the hotpot by combining with the particular taste of smoked charcuterie.
This typical dish is prepared with wild herbs also called dandelions! To make a real cramaillots salad, you must also add charcuterie. Most often, it is bacon or smoked bacon. Dandelions should be picked young to prevent them from being too bitter. Add one hard-boiled egg per person to the salad. Season with a vinaigrette made from wine vinegar, olive oil, a little garlic and a shallot.
