Foie gras and cherry by Jean-Yves
Today, we are very proud to introduce someone very special. Jean Yves, an extraordinary chef, passionate and generous. For him, taste and flavors are his language and the way to express his personality. He acquired his abilities by working with the greatest chefs of the Parisian gastronomy scene.
Today Jean-Yves is looking for new adventures in order to find a place permitting him to express his creativity through his culinary creations … where his journey will bring him, we don’t know it yet, but we will keep you informed on the topic “addresses” on our website.
Today, we have the honor to reveal one of his latest creations…
- 1kg Fresh Fois gras *
- 1g Sugar
- 13g Salt
- 4g White pepper
* Buy the foie gras from non-industrial farming. Check with small artisans, there are several producers who respect the welfare of the animals. You’ll certainly pay more expensive, but it is worth!!!
- 1l Cherry pulp
- 6g Kappa (vegetable gelling agent) *
- Gentian (alcoholic beverage produced from fermented roots and rhizomes of yellow gentian)
* You can buy the Kappa in specialized stores (molecular kitchen) or in the Internet.
Crystalline with milk chocolate
- 300g Fondant
- 200g Glucose
- 200g Milk chocolate
Almond milk cream
- 250g Roasted almonds
- 1l Whole milk
- Orgeat syrup
- Candied lemon zests
- Roasted almonds
- Bevels of onion springs
Start with the Foie gras. First clean the Foie gras and remove the veins. Add the ingredients, mix and put the preparation in a suitable form. Let marinate in the fridge for 24 hours. The next day bake the terrine for 40 minutes at 70 ° C in the oven.
Continue with cherry jelly. Heat the pulp, add the kappa and gentian, and bring to boil. Add the gelatin (previously soaked in cold water) and keep warm until using.
For chocolate milk tiles, heat fondant with glucose until you obtain a light caramel. Off the heat, add the chocolate and stir briskly. Pour the hot mixture on parchment paper and let cool completely. Once crystallized, mix the caramel in a powerful blender and reduce into powder. Then sprinkle a thin layer of the caramel powder on a Silpat or a parchment paper. Let caramelize in the oven at 180°C (without ventilation) for a few minutes. At the exit of the oven, let the tile cool down completely before breaking into pieces.
Last step, the Almond cream. Infuse almonds for 15 minutes in the hot milk. Sieve and add the almond syrup. Heat again and stick with cornstarch. Let cool in the refrigerator.
Cut the fois gras into small cubes and dip them in warm cherry jelly. The jelly will coat the cubes. Place the cubes on the plates. Beat the almond cream and make small dots on the plate by using a pipette. Put the milk chocolate tiles on the top of the fois gras cubes. Finally, decorate with some candied lemon zests, sliced almonds, spring onions and some shoots.
Voilà a masterpiece created by our chef! Thanks to Jean-Yves ☺