Original creation by
Pascal Favre d’Anne,
Star Chef,
Le Favre d’Anne, Angers, France
FOIE GRAS ROYALE,
fresh mushrooms
& St-Rémy® vinaigrette
Chef :
Brand
Quantity :
Recipe for 4 persons
Foie gras royale:
Ingredients
St-Rémy® Brandy 40%
80 g semi-cooked foie gras
30 cl fluid cream
20 cl milk
3 eggs
Step
In a saucepan, boil milk and cream. Roughly cut the foie gras
and put it in the hot liquid. In a cul-de-poule, mix 2 eggs
and a yolk. Mix the milk-cream-foie gras mixture. Pour this
preparation on the eggs slowly while mixing. Add a little bit of
Fleur de sel and some St-Rémy® Brandy. Pour into 4 individual
ovenproof pans. Bake at 80°C for 1 hour.
St-Rémy® vinaigrette:
Ingredients
20 g white balsamic vinegar20 cl St-Rémy® Brandy 40%
40 g hazelnut oil
Step
In a bowl, mix the hazelnut oil, white
balsamic vinegar, Fleur de sel and a cap of St-Rémy® Brandy.
Mushroom salad:
Ingredients
200 g mushrooms
4 slices of foie gras to be pan-fried (50 g each)
Step
Slice very finely some button mushrooms.
Set aside.
Pan fry on both sides a little slice of foie gras in a very, very
hot pan.
Presentation:
Ingredients
No ingredients.
Step
Unmould the foie gras royales in the center of the
plate. Put the pan-fried foie gras on the royale. Deglaze the pan
with the vinaigrette and add some St-Rémy® Brandy. Drizzle
generously the foie gras slice. Season the raw mushrooms with
the St-Rémy® vinaigrette. Put a little Fleur de sel on the foie
gras slice. Put the mushroom salad on top of the foie gras and
the pan-fried foie gras. Decorate with some small herbs with a
mushroom taste, called «Tahoon».
Other recipes
Discover them all
