Whole truffled goose foie gras from the Southwest, shallot grape chutney, rosé Champagne gel & veget
This foie gras recipe, meticulously crafted with truffle shavings and cooked at low temperature for perfect texture, is enhanced by the accompaniment of shallot and grape chutney, a sparkling rosé...
Ingredients
- 7 lobe whole goose foie gras 750/950 gr
- 30 gr Melanosporum truffle bits
- 3 gr Freshly ground pepper per kilo
- 10 gr Fine salt per kilo
- 4 gr Granulated sugar per kilo
- 250 gr shallots
- 100 gr peeled tomatoes
- 50 gr grapes
- 120 gr brown sugar
- 12 cl water
- 4 cl cider vinegar
- Fleur de sel TT
- Freshly ground pepper TT
- 140 cl rosé champagne
- Gold flakes
- 10 cl water
- 100 gr granulated sugar
- 2 gr agar-agar
- 8 slices of country bread
- 30 gr tuber melanosporum truffle
- 200 gr mesclun
- 3 tablespoons olive oil
- 1 tablespoon cider vinegar
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