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Foie gras escalope prepared in a pan with green apple chutney

Foie gras escalope prepared in a pan with green apple chutney
Foie gras escalope prepared in a pan with green apple chutney
Prev 1 of 15Next
★★★   140 votes

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.


20 min

20 min

Recommended Wine

Cote Rotie


  • For the chutney:

  • 7 tablespoons sugar

  • 3 1/4 tablespoons wine vinegar

  • 3 1/4 tablespoons red wine

  • 3 apples (Granny Smith, peeled and cut into cubes)

  • 3.5 oz. Corinth grapes

  • 2 teaspoons four seasons mix (a blend of ginger, nutmeg, cloves, and white pepper)

  • 2 teaspoons cinnamon powder

  • For the Verjus sauce:

  • 7 tablespoons sugar

  • 1/2 cups verjus (clear semi-ripe grape juice)

  • 1 cup veal gravy

  • salt, pepper

  • 4 foie gras escalopes (3.5 oz. each)

  • sea salt

Preparation Instructions


Start with the apple chutney. Put sugar in the saucepan, put in the vinegar gently, pour red wine. When the sugar has melted, put in the diced apples, currants, nutmeg, and cinnamon.


Let it reduce until all the liquid has evaporated and the apples have slightly caramelized. In a saucepan melt some caster (super-fine) sugar, add the verjus du perigord, and add meat juice. Reduce to get a thick sauce.


Slice off a nice piece of foie gras escalope. Season foie gras with salt and pepper. Cook in hot frying pan with some oil.


Sear both sides until brown. Using a round mold, place chutney at the bottom as the base. Place the seared foie gras escalope on top of the chutney.


Dress the dish with the verjus sauce. Season with a pinch of salt and decorate with a sprig of chervil.

Restaurant Name

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Reviews (2)
I followed the recipe and it turned vinegary. This recipe is okay except for the vinegar after-bite, which is intense. I’ll go short on the vinegar next time.
, March 9, 2012
Cecile Fonda
Very nice trivia about foie gras – I never knew that it really helps us mostly in our cardiovascular system. Nowadays, hypertension and myocardial infarction are very rampant here in USA. I will always use this kind of meat. I will also recommend this kind of recipe to my co-workers and friends. Good job!
, March 4, 2012