150 g Mixed salad greens

60 g Olive oil

50 g Redvein dock

50 g Indian cress leaves

1 Head of frisée

200 g Romaine lettuce

100 g Parmesan cheese

5 Whole coquelets

100 ml Debic Roast & Fry

Parmesan cream

100 g Poultry stock

10 g Olive oil

100 ml Debic Culinaire Végétop

100 ml Chardonnay

250 g Parmesan, grated

50 g Tramezzini bread

1 Cloves garlic

Anchovy emulsion

50 g Olive oil

15 Anchovies (in oil)

Marinated egg yolks

10 Egg yolks

1000 g Salt

250 g Sugar

100 g Mustard

Sweet-and-sour onions

200 g Red pearl onions

250 ml Water

110 g Red wine vinegar

90 g Sugar

7 g Salt



Carefully tear and wash the different types of lettuce, pat dry and store in the refrigerator.

Make Parmesan curls using the peeler and braise the small chickens (coquelets) in Debic Roast & Fry until golden brown all over.

Continue cooking the chickens for another 15 minutes in the oven at 90°C and baste regularly with the cooking juices.

Parmesan cream

For the Parmesan crème, reduce the white wine to half and deglaze with the bouillon and Debic Végétop .

Dissolve the grated Parmesan cheese in it.

Rub through a fine sieve and store in the refrigerator.

Cut out pieces of bread using a cutter and rub with a clove of garlic and olive oil.

Toast for 10 minutes at 160°C and store in a sealed container.

Anchovy emulsion

For the anchovy emulsion, blend the anchovies and olive oil.

Sweet-and-sour onions

For the sweet-and-sour onions, clean the onions, bring the remaining ingredients to the boil and pour over the onions.

Store in a preserving jar.

Marinated egg yolks

For the marinated egg yolks, mix the salt, sugar and mustard.

Separate the yolks from the whites of the eggs and marinate the yolks in the salt mixture for 5 minutes.

Rinse under cold running water and put in the freezer.


Finish the salad with a dash of olive oil.

Place the toast in the middle of the plate.

Add the Parmesan cream on top of the toast.

Drizzle a little of the anchovy emulsion over the plate and finish with grated marinated egg yolk.

Remove the chicken fillets from the carcass, carve into slices and arrange on the salad.

Garnish with the Parmesan curls and sweet-sour onions.