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  • Whole Chicken With Truffles and Blanched Vegetables

Whole Chicken With Truffles and Blanched Vegetables

Chef Jean Paul Lacombe stepped into large shoes when he took over his father’s restaurant after he passed away in 1972, but in the years to come he had proven himself as a superb chef, with an eye and hand for details. His restaurant, Leon de Lyon, in Lyon, France, is a jewel in the crown of the small municipality of Lyon. His entrée of the day is truffles stuffed chicken with foie gras sauce.