Culinary Arts

Culinary Arts: Pan-fried foie gras & butternut recipe

Cédric Bourassin
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From starred restaurant tables to embassies, the 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 Mittelaut foie gras escalopes
  • 1kg of butternut squash
  • Hazelnut oil
  • 30g Iranian raisins
  • 200g whole Agrimontana hazelnuts
  • 100g Mizuma shoots
  • 500g quince vinegar

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  1. Vacuum cook the butternut diced with 10% of its weight of hazelnut oil and 1% of salt.
  2. Add everything to the cold vinegar, mix well and put in a pipette.
  3. Cut the butternut in "spaghetti" shapes (when serving: season and add the hazelnut oil).
  4. Color both sides of the foie gras and cook on a rack for 12 minutes at 115 °C

Picture & content: Gault & Millau

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

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