From stared restaurant tables to embassies, the new 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 theGault & Millauwebsite:
10 foie gras escalopes of 80g each
15g grated ginger
1g vanilla powder
150g of sugar
25g grated ginger
200g strawberry vinegar
Marigold flowers and watercress
30g dehydrated strawberry
Cut the rhubarb sticks 5.5cm long (save the scraps for the chutney) weigh the sticks and marinate with the rest of the ingredients, flat in a cooking bag.
Keep in the fridge for 24 hours.
The next day, bake them in a steam oven for 1 hour at 63°C then cool in ice.
Glaze with the cooking liquid and reduce it.
Marinate the ingredients (rhubarb cut to 0.5cm thick) of the chutney in a vacuum bag in a cool place for 24H. Drain (keeping the juice well) then sweat the mixture in a large roundel, gradually adding the liquid as it dries (until the desired consistency is obtained).
Snack in a frying pan the foie gras on both sides, put them in the oven on a rack for 14' at 120°C and serve immediately.