Foie gras with cherry by Pierre Chomet

Preparation time

Picto horloge50 min Picto four10 min

Ingredient

Recipe Steps:

Foie Gras:

Portion the foie gras into 70g pieces.

Cherry and Lemon Gel:

  1. Boil the liquids separately.
  2. Mix in 1.5% Agar Agar.
  3. Set in the fridge, then blend separately in a Vitamix.

Cherry Vierge:

  1. Make the vierge by pickling half of the pitted cherries.
  2. For the pickles: Mix all ingredients and quickly cook the cherries.
  3. Dice fresh cherries and pickled cherries.
  4. Add chopped hazelnuts.
  5. Dice the sorrel.
  6. Combine all ingredients in a bowl.
  7. Make a vinaigrette with neutral oil and hazelnut oil.
  8. Add sherry vinegar, season with salt and pepper, and adjust as necessary.

Bread Tuile:

  1. Slice the bread to 0.7 mm using a slicer.
  2. Bake on a tray for 6 minutes at 160°C.

Foie Gras:

  1. Season with salt and pepper.
  2. Sear in a non-stick pan without added fat, turning until nicely browned on both sides.

Condiment:

  1. Melt the chocolate.
  2. Incorporate all other ingredients.

Plating:

  1. Place the foie gras in the center of the plate and drizzle with cherry/lemon gel and a pinch of fleur de sel.
  2. Arrange the cherry vierge alongside the bread tuile.
  3. Finish with a sprinkle of Espelette pepper and edible flowers of your choice (such as marigolds).
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