Thursday, November 15 2018


Baby leek, mustard dressing

Update: November, 10/2013 - 15:19

with la Chef de cuisine of Le Beaulieu brasserie Olivier Genique

This week, savour the new falvour from new chef of Sofitel Legend Metropole Ha Noi. Let's the dish melt on your tongue and feel the taste!

Ingredients: serves 2

For farce fine:

  • 330g pork shoulder
  • 50g shallots
  • 10g garlic
  • 3g salt
  • 30g starch
  • 80g red wine

For fig compote:

  • 100g dry figs
  • 100g red wine
  • 2g cinnamon powder

For pate:

  • 500g farine
  • 12g salt
  • 125g butter
  • 2 eggs
  • 50g water
Port wine jelly:
  • 100g port wine
  • 400g beef clear stock
  • 6 leaves gelatin
  • 3g salt
  • 3 g pepper

For garniture:

  • 200g feuilletage
  • 2 eggs
  • 670g duck breast
  • 50 g shallots
  • 10g garlic
  • 10g salt
  • 250g red wine


  • To make the farce fine:
  • Mince the meat with shallot and garlic, add salt, red wine and starch.
  • To make the garniture:
  • Cut the duck breast in stripes, marinate it with all the ingredients one night in the fridge.

To make pate:

  • Mix all the ingredients and keep in fridge at least 2 hours before use.
  • To make the fig compote:
  • Cut the dry figs in small dices, cook with the red wine and season with the cinnamon powder.
  • To make the port wine jelly:
  • Boil all ingredients together and reserve.

To finish:

  • Roll out the dough, put it in a mold, and do different levels with farce fine, garniture and fig compote.
  • Close the mold with puff dough, make three holes inside and fill it with cooking paper.
  • Cook in oven 45 min at 160oC and 45 minute at 180oC.
  • Put the jelly into the holes before the pate is cold.

You can sample the dish at Sofitel Legend Metropole Ha Noi, 15 Ngo Quyen Street, Hoan Kiem District, Ha Noi. Tel: (+84)4/38266919.

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