Saturday, October 22 2016


Ông Táo’s Kitchen

Update: May, 15/2016 - 09:00
Viet Nam News

with chef de cuisine Olivier Genique from Sofitel Legend Metropole Hà Nội

A new flavour has come to town this week, promised to bring you an energetic and wholesome weekend!

Ingredients: serves 1

8 slices foie gras (50g each)

2 pieces golden apple

25g butter

1 piece quince

25g sugar

100g water

1 lemon juice

100g raspberry

50g white vinegar

25g water

25g sugar

200g Muscat wine

1 vanilla stick

4 leaves shiso


- Foie gras cooked in pan with a little bit cooking oil.

- Peel apples, make 4 big slice (1.5 cm), cut round with a ring, pan roasted slowly with butter until blond caramel colour.

- Mix water, sugar and lemon juice, boil.

- Peel the quince, cut in two and slowly poach in syrup until quince is soft.

- Mix vinegar, water and sugar, boil. Add the raspberry, cook for 5 min, blend and filter.

- Open vanilla stick, add seed in Muscat wine. Slow cook until became syrup.

- Wash and reserve in cold place.

You can sample the dish at Sofitel Legend Metropole Hà Nội, 15 Ngô Quyền St, Hoàn Kiếm Dist, Hà Nội. Tel: +84 4 3826 6919.







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