Tuesday, December 1 2020


Foie gras and Pigeon "Millefeuille",Vegetables pickles, D1aF8 LaEFt mesclun, country side toast bread

Update: April, 19/2015 - 03:35

with chef de cuisine Olivier Genique from Sofitel Legend Metropole Ha Noi

Let's sample a new countryside dish of summer! The dish is presented to you by chef Olivier Genique of Le Beaulieu Restaurant.

Ingredients: serves 1

  • 0.250kg foie gras terrine
  • 1 pcs pigeon (0.4 kg)
  • 0.1 kg carrot
  • 0.1 kg celery
  • 20 pcs baby mushrooms
  • 0.1l white balsamic vinegar
  • 0.1l sparkling water
  • 0.05kg sugar
  • 1 tsp black pepper
  • 1 tsp coriander seed
  • 1 tsp mustard seed
  • 0.1kg Da Lat mesclun
  • 4 slices countryside bread


  • Boning pigeon breast.
  • Put in vacuum bag and cook 3o minutes 58 degrees in a steam oven. Chill the breasts.
  • ash, 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 and mustard seed together.
  • Cook slowly the vegetables inside.
  • Cut thin slices with the pigeons breasts.
  • Cut the foie gras terrine into slices 1 cm thick.
  • In a square cutter, put the foie gras and pigeon as a millefeuille (French pastry).
  • Keep in cold place.
  • Toast the bread.
  • Season the mesclun salad.
  • Cut the foie gras Millefeuille in four same pieces.
  • Set up the plate.

You can sample the dish at Sofitel Legend Metropole HaF8 NoE4i, 15 NgoE2 QuyeE0n St, HoaF8n KieE1m Dist, HaF8 NoE4i. Tel: +84 4 3826 6919.

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