The real recipe of Chicken Gaston Gerard from Queen Genevieve Burgundy

There are those who prefer to follow a recipe to the letter, and then there are the more creative among us, who prefer to invent with whatever is in the cupboards and in the refrigerator like Reine Geneviève Bourgogne. How was the recipe for Chicken Gaston Gérard invented? The birth of the recipe for Chicken Gaston Gérard dates back to a happy kitchen accident that occurred in August 1930. Reine Geneviève Bourgogne, the first wife of Gaston Gérard, who was then a deputy mayor of Dijon, was preparing her family recipe for chicken when a jar of paprika was accidentally spilled into her preparation. To remedy this incident, she added Burgundy white wine, fresh cream, and grated Comté cheese to the preparation. The accident turned into a culinary success, which we know today and which can be tasted in most traditional restaurants in the city.

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Ingredients for a Gaston Gérard-style chicken

1 whole chicken
1 teaspoon of Dijon mustard
250g of crème fraîche
100g of grated cheese (preferably Comté)
300ml of white wine
1 teaspoon of paprika
Salt and pepper

The original recipe for Gaston Gérard chicken

Preheat your oven to 180°C.
Cut the chicken into pieces and place them in an ovenproof dish.
In a bowl, mix the Dijon mustard, crème fraîche, grated cheese, wine, paprika, salt, and pepper.
Generously coat the chicken pieces with this mixture.
Bake for about 1 hour, basting the chicken regularly with the sauce.
When the chicken is golden brown and the sauce is creamy, it's ready to be enjoyed!

A Dish that Conquered the World

Chicken Gaston Gérard quickly became a culinary icon of Dijon and has conquered the whole world. Its bold blend of flavors and ease of preparation make it a must-have on Burgundian tables.