Restaurant Matière’s poultry

It’s so good to be at Matière! Whatever the season, the team at this rue Micheli-Duscret restaurant continues to innovate with a constantly renewed menu. Wonderfully presented by Lionel Schneider, maître de salle, the poultry from the Ferme du Nant d’Avril first seduces us with its title. The fillet, snacked on the skin side, is prepared with artichokes by chef Freddy Garanjoud. The vegetable is first cooked in a broth, accompanied by an artichoke and black olive-based condiment for the first version, then in pickles for a fresh twist. All enhanced by a delicious poultry jus. A dish worthy ambassador of autumn.