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Half-cooked foie gras in terrine by Chef Gregory Faye

Half-cooked foie gras in terrine, apple chutney brioche toast by Chef Gregory Faye

Let’s continue this Christmas menu by chef Grégory Faye with half-cooked foie gras in terrine, apple chutney with brioche toast with Bolla Le Origini Amarone della Valpolicella. Foie gras is, in our opinion, an essential during the holiday season. It is a luxury that is perhaps offered less often, but note that the foie gras is even better when it is shared!

Ingredients for Half-cooked foie gras in terrine, apple chutney brioche toast

 

Half-cooked foie gras in terrine, apple chutney brioche toast by Chef Gregory Faye

Half-cooked foie gras in terrine, apple chutney brioche toast by Chef Gregory Faye
Crédit: Luc Bourgeois

  • 1 terrine of Foie Gras Rougié (a foie gras for the Quebec province, a local product)
  • 12 Cortland apples from Quebec
  • 5 Golden apples from Quebec
  • 1 Brioche Bread from the Automne Boulangerie, in Rosemont district in Montreal
  • 30 g of Maple syrup (we suggest Nos Cabanes Maple Syrup, a high end product)
  • 50 g of Olive oil, we suggest the one of Favuzzi
  • Apple vinegar: 70 to 150 g according to taste
  • Micro shiso: 1 tray

Preparation:

The chutney:

  • Peel and cut the apples in large dice. In a nonstick skillet, heat the olive oil, sauté the apples and let stew for 5 minutes.
  • Deglaze with apple vinegar and maple syrup
  • Set aside.
  • Pass the pink berries through the sieve, keep only the pink flakes
  • Warm your brioche bread in the oven at 200º Celcius

The final assembly :

  • Cut the block of Rougié foie gras with a knife quenched in very hot water.
  • Put the foie gras on the plate, put the chutney in a cookie cutter or spoon
  • Add fresh apple slice and pink bay flakes
  • Toast many slices of the warm brioche bread
  • Serve with some micro shiso leaves and flowers for decoration

Enjoy with the great Bolla Le Origini Amarone della Valpolicella, a red wine from Italy.

Click here to discover the full Christmas Menu of the Chef Gregory Faye