A recipe from Jean-Francois Nulli, chef de cuisine at the JW Marriott Hanoi Hotel

Let’s sample some flavours of spring with seared rougie and a touch of sweet berries. Enjoy!

Ingredients: serves 1

100g strawberry juice

40g balsamic vinegar 

20g sugar 

2 slices (80g) foie gras 

40g morels 

10g fresh raspberry  

150g pistachio

100g cream 

100g milk 

20g onions 

Method:

To make the berry coulis:

- Warm the strawberry juice, balsamic vinegar and sugar together. When the mixture turns to a syrup, place in the fridge.

To make the pistachio cream:

- Cook the pistachios with onion and oil on a low heat for 5 minutes.

Add cream and milk before mixing until solid and smooth.

Garnish:

- The berry coulis is the base of the dish. Put 2 slices of foie gras on the coulis. Morrels and fresh raspberry go on top. Place pistachio ice-cream on the side.

You can sample the dish at JW Marriott Hanoi Hotel, 8 Đỗ Đức Dục Road, Mễ Trì Dist, South Từ Liêm, Hà Nội. Tel: (04) 38335588. Website: www.jwmarriotthanoi.com, www.facebook.com/frenchgrill, www.instagram.com/french_grill.