Cream of chestnut soup, seared foie gras - Catering - Elle & Vire Professionnel

Ingredients

• 500 g peeled chestnuts
• 10 g oil
• 50 g shallots, sliced thinly
• 50 g smoked bacon
• 10 g Elle & Vire gourmet butter 82% FAT
• 10 g sugar
• 400 g milk
• 400 g Excellence cooking cream 35% FAT
• salt, pepper
• 1 labe foie gras
• fleur de sel
• 1/4 bunch chervil
• 5 g sugar
• 25 g Elle & Vire gourmet butter 82% FAT
• 100 g peeled chestnuts
• 50 g radishes
• 50 cubes toasted sesame bread
• 50 g lardons
• ground black pepper