Chef Jean André Lallican hails from Brittany and draws his inspiration from regional cuisine, as well as from the excellent wines of the Rhone Region to make exceptional dishes for the Bistrot du Sommelier in Paris, a restaurant owned by one of the world’s foremost sommelier, Philippe Faure-Brac. This recipe for pan-fried foie gras escalope accompanied by apple chutney and Verjus du Perigord sauce is best paired with a glass of red wine from Cote Rotie, one of the oldest vineyards in France and considered to be the best in the Rhone region. Cote rotie wines tend to be harsh and dark when young but becomes softer and develops a marvelous bouquet with age. For this particular recipe, sommelier Faure-Brac suggests a Cote Rotie 1997.
The foie gras in this recipe is prepared as simple as possible to keep its natural flavors and luxurious texture intact. It is sliced into escalopes, which means a thin slice of meat that is similar to large scallops or medallions, and seasoned with freshly ground pepper and then seared on a hot frying pan with some oil. It is cooked on both sides until it takes on a gorgeous golden brown color, giving it a bit of crisp on the outside while preserving its distinctive velvety smooth melt-in-your-mouth texture inside. The chutney garnish and verjus sauce will give it height and tang while the red wine will add richness and complexity serving as a missing ingredient that completes the lovely dish.
Verjus de Perigord is made from the fresh juice of wine grapes and makes the perfect sauce for this dish. Chutney is similar in consistency to jam or jelly and can be chunky or smooth. It is used as a side dish to meat or fish or as a sweet and sour condiment to sandwiches and cheeses. Apple and currants are combined in this recipe to make delicious chutney that will accompany the foie gras.