Culinary Arts
1 min read

Culinary Arts: Pan-fried foie gras & butternut recipe

Cédric Bourassin
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From stared restaurant tables to embassies, the new chef of the Berceau des SensCédric 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 foie gras escalopes
  • Mitteault
  • 1kg of butternut
  • Hazelnut oil
  • 30g of raisins from Iran
  • 200g whole hazelnuts agrimontana
  • 100g of Mizuma shoots
  • 500g of quince vinegar
  • 30g of sperce powder

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  1. Vacuum cook the butternut diced with 10% of its weight of hazelnut oil and 1% of salt
  2. Bond the cold vinegar with the sperce powder and put it in a pipette
  3. Cut the butternut in "spaghetti" shapes (when serving: season and add the hazelnut oil)
  4. Cooking the foie gras: color both sides of the foie gras and cook on a rack for 12 minutes at 115 °C

Discover the recipe! (in French) 

Picture & content: Gault & Millau

Written by

Lecturer in Practical Arts & Head Chef in the Berceau Des Sens (BDS) - EHL Lausanne

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