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:
Ingredients
- 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
Preparation
- Vacuum cook the butternut diced with 10% of its weight of hazelnut oil and 1% of salt.
- Add everything to the cold vinegar, mix well and 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
Picture & content: Gault & Millau