Foie gras marinated with verjuice grape and fine wafer of button mushrooms

Foie Gras Marinado con Agraz y  Barquillo Fino de Champiñones de París
Cuoco: Pascal Barbot
Nazionalita: Francia
Localita: 75016 París
Indirizzo: 4, Beethoven

This is Pascal Barbot’s most emblematic dish –the latest French chef in reaching stardom and the main representative of French avant-garde cuisine. The only proposal that remains on the menu since he opened his restaurant. That does not mean that this is the best one, of course, but it is undoubtedly the most commercial one; hence its timeless character. This is a natural, light and aesthetic millefeuille which preserves the purity and the presence of each component. The foie gras and the mushrooms are expressed in all their rawness and enhanced with some magical counterpoints that give the dish all its grace and splendor. A daring, simple and pure proposal.

La Ricetta



            3 sheets Brick dough
            20 g melted butter
            4 tablespoon maple syrup
            1 foie gras lobe (separate both lobes, use the biggest and set the smallest aside for another use)
            1 l verjuice grape, unrefined sea salt, fresh pepper, mushroom powder
            12 button mushrooms (big and white)
            2 tablespoon lemon jam, 1 lemon, 1 orange peel
            Hazelnut oil
Let the butter melt into a small saucepan. Add the marple syrup, mix and set aside. Spread the Brick dough sheets one by one and coat with the butter-marple syrup mixture. Superimpose the Brick dough sheets, cut a 12 centimeter circle and bake for 10 minutes at 160° C between two sheets. Set aside.
Let the foie gras marinate for 3 hours.
Strain, cut some big filets and season with sea salt and fresh pepper.
Peel the mushrooms and sprinkle with lemon to avoid oxidation. Cut nice mushroom slices, season with lemon juice, hazelnut oil, sea salt and orange peel.
Onto the circle of Brick dough sheet, put a layer of seasoned mushrooms, a layer of foie gras slices, another layer of mushrooms, another one of foie gras, and finish with a layer of mushrooms that have not been seasoned, topped with mushroom powder. Cut the wafer into 4 parts and serve with lemon jam.