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DigiBites: From French Farmhouse To Table – Chef Charlie Returns With A Gift

Poulet Gaston Gerard; Lyonnaise Potatoes and Steamed California artichokes! Photo: Epicurean Exchange

Bonjour –

I have returned from our French travels with stories, and recipes from our extraordinary travels through Burgundy and Paris!

Sharing a popular recipe we created while staying in this 400-year-old farmhouse, La Ferme de la Lochere in the village of Marigny-le-Cahouöt, 3 hours southwest of Paris. The farmhouse is owned and operated by Epicurean Exchange’s friend and partner, Chef Katherine Frelon (www.katherinefrelon.com/frenchgetaway).This dish was voted by guests to be the BEST dish we enjoyed the entire week – and we ate a lot!  Pair this with a Chablis, Aligoté or other White Burgundy wine.

I have re-created the recipe in my kitchen tonight for my family, served with Lyonnaise potatoes (sliced potatoes with caramelized onions) and fresh peak-of-season California artichokes.

Our next tour of Burgundy is scheduled for September 14 – 21, 2019!  BOOKING NOW:

Au revoir, it’s off to dinner!  Bon Appetit!

– Chef Charlie/Orinda, Calif.

Poulet ‘Gaston Gerard’
(Burgundian Chicken with Cognac, Mustard, and Cream)

1 whole chicken, cut into 8 – 10 pieces
Smoked paprika
Kosher salt and freshly ground black pepper
3 tablespoons butter
2 bay leaves
4 springs fresh thyme
1 onion, cut into a 1/4-inch dice
1/4 cup cognac
Champagne vinegar
2 cups dry white Burgundy wine
2 cups heavy cream
3 tablespoons Dijon mustard

Edmond Fallot mustard we purchased in Dijon, France and used in tonight’s dish (this brand is available at all major supermarkets)

1 1/4 cup chicken stock
8 ounces gruyere cheese, grated
1/4 cup minced Italian flat-leaf parsley


• Pre-heat an oven to 400˚F.
• Place the chicken in a mixing bowl and lightly season on all sides with the smoked paprika, salt and pepper.
• In a Dutch oven, heat the butter over medium-high heat, and sauté the chicken pieces until lightly colored.
Add the bay leaves and thyme; cover, reduce heat to medium-low, and simmer for 10 minutes. Transfer the chicken pieces to a plate and set aside.
• Add the onions and sauté for 1 minute. Deglaze the pan with cognac and flambé. Once the flame has subsided, scrape the fond from the bottom of the pan with a wooden spatula. Over medium heat, add the vinegar and reduce to dry. Then add the wine and reduce by half. Add the cream, mustard, chicken stock and half of the cheese. Stir until smooth and add the chicken pieces back to the pan. Turn the chicken in the sauce; cover, and place in the oven and cook for 20 minutes.
• Remove the lid, top chicken with the remaining cheese, turn on the broiler to HIGH and brown the cheese and chicken, 5 – 6 minutes.
• Top with minced parsley. Serve immediately.

Serves 4

© 2018, Epicurean Exchange.  Inspired by Chef Katherine Frelon, Marigny le Cahouet, France

La Ferme de la Lochere in the village of Marigny-le-Cahouöt, France


  1. Great pictures and we’ll take the recipe out for a test drive these weekend. Down to the jug shop to find a suitable pairing.

  2. Trying this one out tonight. I’ll do the chopping and prep but the girlfriend will have to put it all together. I burn water if left unsupervised in the kitchen.

  3. Bless you Charles for sharing the joy of cooking. It is an every man’s, every woman’s, every family’s shared pleasure.

    • Yes. We’re enjoying these, too. Pictures of beautiful French farm houses add to the pleasure. Off to make our “Newsroom Scramble” for breakfast!

    • Are you part of our “French Connection” Anna? We’re lucky to have so many people of French origin here!
      Tout le meilleur pour vous et merci de nous rendre visite!

  4. Had this waiting for me when I got home from work. Delicious. My wife is adding it to her list of favorite dishes to make for us on special occasions.

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