From starred restaurant tables to embassies, the chef of the Berceau des Sens, Cédric Bourassin, has acquired a unique expertise that he shares with students and clients in our Michelin Star gastronomic restaurant.
Today we share one of these recipes published on the Gault & Millau website:
10 units of Mittelaut foie gras escalopes
1kg of butternut squash
30g Iranian raisins
200g whole Agrimontana hazelnuts
100g Mizuma shoots
500g quince vinegar
Vacuum cook the butternut diced with 10% of its weight of hazelnut oil and 1% of salt.
Add everything to the cold vinegar, mix welland put in a pipette.
Cut the butternut in "spaghetti" shapes (when serving: season and add the hazelnut oil).
Color both sides of the foie gras and cook on a rack for 12 minutes at 115 °C