Toasted bread, candied onions, foie gras, candied lemons, fresh lemon juice, herbs by Pierre Chomet

Preparation time

Picto horloge15 min Picto four60 min

Ingredient

Recipe Steps:

  1. For the stewed onions, sauté the onions in a saucepan with neutral oil, then cook on low heat.
  2. After an hour, add sherry vinegar and adjust seasoning.
  3. For the gel, boil the lemon juice, then mix in agar-agar. Blend and strain through a sieve.

Plating:

  1. Toast the bread in a pan with a bit of neutral oil.
  2. Spread the caramelized onions on top.
  3. Add the foie gras.
  4. Top with lemon gel and a few candied lemons.

5. Finish with some micro-herbs

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