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Cooking Recipe Video : Foie gras pot au feu with celery

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Restaurant: L'Ermitage

Chef: Etienne Krebs

Michelin Guide Ranking

1

Viewers Video Rating

Average Rating: 4.1/ 5 - 11 votes - 2,619 views
 

Recipe Details

Servings:
6 People
Cooking recipe time in minutes:
25
Cooking recipe Search Tags:
 Foie gras pot au feu with celery Foie gras gras pot pot au
Recommended wine with the dish:
Montrachet
Difficulty level:
Cooking recipe viewed:
2,619
Cooking Recipe Preparation time
  • Preparation time: 25 minutes
Cooking Recipe Ingredients
  • 2.1 pints fowl bouillon, spiced
  • 0.33 lbs. celeriac dice
  • 3.5 oz. round celery slices, 0.8 in x 2 in x 0.2 in
  • 3 tbsp. Madeira
  • Salt, pepper
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Prepare the foie gras and cut it into large cubes, like for a ragout.
  2. Store it in the refrigerator. Gently cook the bouillon with the Madeira and the celeriac dice. Let it simmer for about 10 minutes.
  3. Season the foie gras and throw it in the bouillon.
  4. Let it sizzle for 3-5 minutes.
  5. Place it in a soup tureen or a concave dish with the bouillon and the celery.
  6. Finally, sprinkle with the celeriac slices, which you have previously put in the frying machine, to have chips.
Restaurant
Name:
L'Ermitage
Phone:
+41(21)964 44 11
Website:
www.ermitage-montreux.com
Address:
Rue du Lac 75 - CP 345
City:
Montreux-Clarens
Country:
Sw
Overview:
"Montreux is the jewel of the Swiss Riviera. Known for its jazz festival and medieval castle in Chillon, Montreux has equally become an important gastronomic attraction thanks to the Krebs family and their famous ''L'Ermitage''. Situated at the lake-side, between water and sky, you will be delighted by an inventive and sophisticated cuisine!"
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