SOLYLES
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Behind this very innovative concept Christophe Haton, Best Worker of France 2011 and Toque d'Or 2012, and designer Germain Full. They tried to dépoussièrer the codes of rôtisserie by creating a laboratory where the chicken is king, but it's not me all: Bresse chicken, cuckoo of Rennes, géline of Touraine, etc. In addition it is down in all its seams: à, contisé where flavours slide under the skin, of, poached or manchons, and accompanied by quality roasted vegetables or fruit. Each month, an exceptional race or a passionate breeder is put to the honor to rediscover the true taste of chicken. You can enjoy it on site or take it away, and in view of the amplitude of the rôtisserie you can improvise at home at the last minute.
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