I was looking for the New year's eve menu at Le relais louis xiii, and I came across that, Chapon de Bresse. Has anyone tried, is it better that normal chapon, or poulet de bresse? Looking it up on the net I saw that it can cost 30euro per kilo, and up to 80euro per kilo, making a 4kg chapon to cost 336euros.
This menu at Le Relais Louis XIII is priced at 913 euros. I found pretty interesting the wine pairing. Christal champagne. chateau margaux etc.