Wednesday, October 26 2016


Egg Cocotte

Update: April, 13/2015 - 03:15

with Chef Raphael Szurek from JW Marriott hotel Ha Noi

Let's brighten your Sunday with a signature dish from the hotel's top chef!

Ingredients: serves 4

For the egg:

  • 4 pcs egg

For the foie gras cream:

  • 100g foie gras terrine
  • 250g cream
  • Salt and pepper to taste

For the truffle mashed potatoes:

  • 500g potato
  • 200g butter
  • 200g cream
  • 10ml truffle oil
  • 20g truffle, chopped
  • Salt and pepper to taste

For garnish:

  • 3 pcs asparagus
  • 2 slices foie gras terrine
  • 3 pcs baby carrot
  • 3 pcs baby radish


  • Blend the cream and foie gras, bring to boil, season and cool down.
  • Bake the potatoes with their skin in the oven on a bed of salt until soft.
  • Open in half and remove the pulp.
  • In a pot, boil cream, add potato pulp and stir.
  • Slowly add butter and keep stirring until become a smooth paste. Then add truffle and truffle oil and season with salt and pepper.

- In a deep dish, place one spoon of potato in the middle, then foie gras cream around and finish with the egg on the top. Cover with aluminium foil and bake in the oven in a bain-marie for 11 mins at 180oC.

Garnish with shaved baby vegetables and cubes of foie gras terrine.

You can sample the dish at JW Marriott Ha Noi, 8 Do Duc Duc Rd, Me Tri Dist, South Tu Liem, Ha Noi. Tel: +84 4 3833 5588 ext 172.

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