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Foie Gras And Pigeon "Millefeuille", Vegetables Pickles, Da Lat Mesclun, and Country Side Toast Bread

Update: October, 12/2014 - 20:01

with Olivier Genique, chef de cuisine of Le Beaulieu Restaurant, Sofitel Legend Metropole Ha Noi

Ingredients: serves 1

  • 0.25 kg Foie Gras Terrine
  • 1p pigeon (0.4 kg)
  • 0.1kg carrot
  • 0.1kg celery
  • 20p baby mushrooms
  • 0.1l white balsamic vinegar
  • 0.1l sparkling water
  • 0.05kg sugar
  • 1 tsp black pepper
  • 1 tsp coriander seed
  • 0.1kg Da Lat mesclun
  • 4 slices country side bread
  • 1 tsp mustard seed

Method:

  • Boning pigeon breast.
  • Put in vacuum bag and cook 30 minutes 58 degrees in a steam oven.
  • Chill the breasts.
  • Wash, peel and slice the vegetables as sticks.
  • Wash and cut the feet of mushrooms.
  • Wash the mesclun salad.
  • Mix the sparkling water, balsamic vinegar, sugar, coriander seeds, black pepper, mustard seed.
  • Cook slowly the vegetables inside.
  • Cut thin slices with the pigeons breasts.
  • Cut the Foie gras terrine into slices 1cm thick.
  • In a square cutter, put the foie gras and pigeon as a Millefeuille.
  • Keep in cold place.
  • Toast the bread.
  • Season the mesclun salad.
  • Cut the Foie gras Millefeuille in 4 same pieces.
  • Set up the plate.

You can sample the dish at Sofitel Legend Metropole Hanoi, 15 Ngo Quyen St, Ha Noi, tel: +84 4 3826 6919 ext 8521.

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