4 portions
This dish was born at the crossroads of precision, health and modern fine dining.
I wanted to take something as humble as chicken breast and treat it with the respect of a classic farce – silky, structured and packed with flavour from diced Ibérico ham and tender green asparagus.
Because I work in a strict, safety-driven environment, the roulade is cooked to a British-standard core temperature of 82°C, ensuring full compliance with Health & Safety while still delivering a clean, elegant texture thanks to the farce technique.
On the plate, I wanted contrast: a light potato espuma from the siphon, sweet carrots glazed in orange butter, and earthy parsley root gently caramelised in foaming butter. The final touch is a fine acai powder edge on the rim of the plate – deep purple-black, rich in antioxidants, framing the dish like a brushstroke.
It’s a plate that respects food safety, celebrates technique, and still feels playful and modern.
Chicken Farce Roulade
Chicken Farce
1. Keep the chicken and all tools as cold as possible to protect the emulsion.
2. In a food processor, blend the chicken with egg white, salt and white pepper to a smooth paste.
3. With the machine running slowly, stream in the ice-cold cream, creating a stable farce.
4. Transfer to a bowl and fold in the finely diced Ibérico ham with a spatula.
5. Spread the farce onto a sheet of cling film in a rectangle about 0.8–1 cm thick.
6. Arrange 2 blanched asparagus spears along the length where you will roll the cylinder.
B. Rolling & Vacuum Sealing
1. Use the cling film to roll the farce tightly into a cylinder, removing air pockets.
2. Twist the ends to secure and tighten the roll.
3. Place the wrapped cylinder into a vacuum bag and vacuum seal completely air-free.
C. Sous-vide / Combi-steam Cooking
• Temperature: 82°C
• Time: 60 minutes
Note – British Health & Safety Standard:
For poultry, British food safety guidelines specify a core temperature of 82°C to ensure the destruction of harmful bacteria such as Salmonella and Campylobacter.
This roulade is therefore cooked at 82°C to fully comply with Health & Safety standards.
The farce technique helps to maintain a clean, cohesive texture even at this higher temperature.
After cooking:
• Chill the roulade in ice water, then rest and store chilled until slicing.
Potato Espuma (Siphon)
Potato Espuma
1. Cook the potatoes in their skins in salted water until tender.
2. Peel while still hot and place in a mixing bowl.
3. Heat cream, milk and butter together, then add to the potatoes.
4. Blend with a hand blender until completely smooth.
5. Pass the mixture through a fine sieve or étamine – this is critical for the siphon.
6. Season with salt.
7. Transfer the hot purée into a 0.5 L siphon, charge with 2 N₂O cartridges, shaking well.
8. Hold at 55–60°C in a warm water bath until service.
Orange-Butter Glazed Carrot
Orange-Butter Glazed Carrot
1. Place the carrot halves in a pan with the orange juice, honey and a pinch of salt.
2. Cover and gently simmer until just tender.
3. Reduce the orange juice to a light syrup, then whisk in the butter to glaze the carrots.
4. Keep warm, turning occasionally to keep them glossy.
Parsley Root
Parsley Root
1. Cook the parsley root pieces in salted water until just al dente.
2. Drain well.
3. In a hot pan, foam the butter and lightly caramelise the parsley root on all sides.
4. Season with salt and hold warm.
Finish & Garnish
COOKING & SERVICE TIMELINE (SERVICE FLOW)
PLATING & FINISHING
Plating style: fine dining, asymmetric, using the acai powder as a frame.
CHEF NOTES (FOR PROFESSIONALS)
