Preparation

To make your Suprême de faisan "A l'Epicerie" style, start by washing and finely chopping the mushrooms. In a frying pan, cook the mushrooms with the shallots, organic Picardy cider and cream until all the liquid has evaporated. Leave to cool and set aside to stuff the pheasant supremes.
To stuff the pheasant supremes, open them in a wallet shape, fill them with the mushroom mixture, then season and roll them up. Wrap tightly in cling film.
Cook the pheasant supremes for 1 hour. Leave to cool.
In the meantime, steam the potatoes, then cut and trim to the desired size.
Fry the potatoes in butter just before serving. Add the parsley and fleur de sel to season.
For the sauce, mix the cream with the porcini cream in a saucepan. Heat gently until the sauce thickens.
Arrange the sauce, steamed parsley potatoes and halved pheasant supreme on your plate.
Add chopped parsley or chervil shoots to decorate your Suprême de faisan dish.

Enjoy your meal!