with chef de cuisine Jean-Francois Nulli from JW Marriott Hanoi Hotel

Foie Gras Ravioli

The truffles are imported from France when harvested at their ripest. They are incredibly aromatic, with an intensely concentrated earthy flavour that will surely take you on an unforgettable journey. This August, enjoy our pairing of foie gras ravioli and summer truffles, one of the most divine dishes you will ever taste at French Grill restaurant.

Ingredients: serves 1

• 5g fresh summer truffle                                                                      
• Won-ton skin to taste               
• 60-80g French foie gras                                                                     
• 100g Parmesan cheese                                                             
• 100ml cream                                                                            
• 100ml milk                                                                                        
• 1kg beefbone                                                                                    
• 2l red wine                                                                               
• 1l fresh chicken broth                                                               
• Onion, carrot, garlic, celery to taste
• Olive oil, pepper salt, pastry brush, tomato sauce, porcini mushrooms powder to taste

Method:

- To make Cabernet sauce:

• Grill the beef bone at 180°C for an hour.  
• Stir the grilled bone with onion, carrot, garlic, celery and olive oil.
• Add red wine, 1 tsp tomato sauce and cook for 2 hours over high heat.
• Strain sauce and continue simmering until reduced down to a nicely thickened sauce.

- To make slow-cooked onion:

• Stir 1kg onion in olive oil.
• Add thyme, garlic and cook over low heat for 1-2 hours.
• Blend all ingredients, add some salt and pepper (if needed)

- To make Parmesan sauce:

• Add 100g parmesan cheese with 100 ml cream and 100 ml milk and cook over low heat for 10-20 minutes until the cheese melts and thickens.

- To make the ravioli:

• Use won-ton skins to make ravioli.
• Place a 10g piece of foie gras in the center of each won-ton skin.
• Lay the skins on a flat surface and use flour and water to seal.
• Cook the wrapped ravioli in chicken broth, maximum of 3 minutes

Garnish:

• In a plate, put ravioli in slow-cooked onion sauce.
• Add Cabernet and Parmesan sauce over each serving.
• Add porcini mushrooms powder and an equal amount of shaved truffle.
• Serve immediately.