En vessie is a general term to refer to the French practice of cooking foods within a pig's sealed bladder. Poularde de Bresse Cuite en Vessie is, specifically a whole chicken prepared this way. It is a signature dish of Epicure, an elite restaurant in Paris that has earned a coveted 3 stars from Michelin.
@foodporn We try the famous “Poularde de Bresse Cuite en Vessie” (Bresse chicken cooked in a pig’s bladder) at Epicure in @lebristolparis. Epicure has three Michelin Stars, and is considered one of the best restaurants in the world. The chicken is first infused with truffle oil and other aromatics, and then put a pig’s bladder, which has been turned inside-out, to avoid any potential flavour pollution. Next, the tied-up bladder is placed in a chicken broth and poached for 40-60 minutes, the poaching creating a steaming effect in the bladder, causing it to inflate. This cooking process produces an incredibly moist and tender chicken. It’s also quite the show when the waiter cuts into the pig’s bladder to expose the chicken inside and then serves it up to you table side! Would you try it? 🤷🏽♂️ With @theglamshrimp #fyp #foryou #paris #france #epicure #michelinstar #foodporn
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One thing that sets the food at top restaurants apart from lesser establishments is how the food is presented.
(Or so I am told. I'm more of a Whataburger guy.)
When servers bring out the pig bladder chicken, they make a grand spectacle of cutting into the inflated bladder, which no doubt fills the air around the table with a savory bladder aroma.
-via Squirrel Matador