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Cooking Recipe Video : Warm foie gras mille-feuille with celery and apples

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Restaurant: Les Templiers

Chef: Francoise Depee

Michelin Guide Ranking

1

Viewers Video Rating

Average Rating: 4/ 5 - 14 votes - 730 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
40
Cooking recipe Search Tags:
 Warm foie gras mille-feuille with celery and apples Warm foie foie gras
Recommended wine with the dish:
Listrac
Difficulty level:
Cooking recipe viewed:
730
Cooking Recipe Preparation time
  • Preparation time & cooking: 40 minutes
Cooking Recipe Ingredients
  • 1 celeriac
  • 3 apples (Granny Smith)
  • 1 bunch of chives
  • 1 small tomato
  • 0.85 cups old wine vinegar
  • 3 tbsp. honey
  • 1.27 cups walnut oil
  • 0.88 lbs. foie gras (duck liver, raw)
  • Butter
  • Salt, pepper
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Cut the goose liver into 8 scallops of 1.76 oz. each. Store it cold.
  2. Trim and cut the tomatoes into dice for the garnishing.
  3. Mince the chive.
  4. Peel the celeriac and the apples.
  5. Cut the celery into very thin, round slices (0.1 in thickness). Cut 8 with a diameter of 4.7 inches plus 3 with a 4.7 inch diameter, for the garnishing. Do the same with the apples, but with 12 slices with a diameter of 3.15 inches and 8 with a diameter of 1.2 inches.
  6. Cut the rest of the celery in form of angels' hair: thin, long lamellas. That's all for the garnishing.
  7. Boil butter, walnut oil, celery and apple slices in an anti-adhesive pan until they obtain a light colour.
  8. Add honey and let it cook until the vegetables are glazed. Salt and pepper lightly. Withdraw it from the pan.
  9. Deice the pan with vinegar. Adjust the seasoning and put it in the strainer.
  10. Sear each side of the foie gras scallops in a very hot, anti-adhesive pan (without adding more grease) and brown each side for 2 minutes.
  11. Put the mille-feuille with 1 round apple slice, 1 celery slice, and 1 foie gras scallop in the middle of the serving dish. Continue with the layers and end with an apple and celery slice.
  12. Place the small round celery and apple slices around it.
  13. Surround the ensemble with the warm vinaigrette and place the tomato dice, cut celery (les cheveux d'anges) and the chive around it.
Restaurant
Name:
Les Templiers
Phone:
+33 2 38 31 80 01
Website:
www.lestempliers.com
Address:
Les Bezards
City:
Boismorand
Country:
Fr
Overview:
"A half-timbering facade, a park with centenary-old oak trees, salons opening to the trees and flowers…this is "Les Templiers" (the Templars). At one hour from Orly, at the gates of the Loire and Sologne Valleys, this ancient command belongs to the famous chain "Relais et Châteaux". Thus, "Les Templiers" is much more than just a place. It is the mirror of art de vivre and the symbol of refinement and style on the countryside."
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