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Root vegetable soup, chestnuts and lardons, pan-fried foie gras & truffle butter

Root vegetable soup, chestnuts and lardons, pan-fried foie gras & truffle butter

A winter entrance to die for
Ingrédients
  • For 8 people
  • Velvet elements :
  • 600g parsnips
  • 600g Jerusalem artichokes
  • 1 large potato
  • 1 leek white
  • 1 stalk of celery
  • 1.5 l chicken stock
  • 40g butter
  • 5 dl UHT cream
  • Trim elements :
  • 200g chestnuts (cooked)
  • Olive oil
  • 8 cutlets of foie gras of 40g
  • 30g de truffes
  • 40g of butter
  • 30g of truffles
  • Truffles Oil
  • Croutons
Présentation
  • 1The soup: - Start by peeling and/or washing all your vegetables. - Chop the leek and celery. - Cut the parsnips, Jerusalem artichokes and potato into regular cubes. - In a casserole dish, sweat the leek and celery in butter without colouring. - Add the parsnips, Jerusalem artichokes and potatoes. - Cook for a few moments. - Moisten with the chicken stock. - Cook gently for about 45 minutes, covered. - Add the cream, bring to the boil and blend. - Adjust the seasoning. - Keep warm.
  • 2Truffle butter: - Chop the truffle and mix it with a fork into the butter. - Add salt and pepper, place on a sheet of cling film and roll into a cylinder. - Set aside in a cool place.
  • 3The garnish: - In a frying pan, sauté the lardons in olive oil. - Lower the heat and add the chestnuts. - Cook for a few minutes until the chestnuts are warmed up. - Adjust the seasoning and set aside. - Cook the escalopes of foie gras in a frying pan without fat. - Set them aside.
  • 4Serving: - In the centre of a soup plate, place a dome of the filling. - Place a cutlet of foie gras on top. - Pour the velouté and add a slice of truffle butter. - Finish with a drizzle of truffle oil and some croutons.

Chef Benoist Gérard's Tips :

benoist gerard, chef cuisinier

If you want to make your own mini-croutons: take two slices of sandwich bread. With a rolling pin, flatten them as thinly as possible. Using a knife, cut each slice into small cubes. Put the cubes in a frying pan and pour olive oil over them. Mix thoroughly and over medium heat, start cooking the croutons, stirring constantly. This last operation is very quick. Once coloured, remove the croutons to a paper towel. You can freeze your truffle butter for other uses.

 

FOOD AND WINE PAIRINGS FROM THE WINE MERCHANT :

 

The prestige of this dish calls for a champagne of character and expression. The Cyrus vintage champagne produced by the Baron sisters is distinguished by its aromas of stewed fruit, its touch of almond and its buttery notes on the finish. A nice contrast between the freshness of the Champagne and the smoothness of the foie gras.

Cavavin CAVAVIN Villefranche-sur-Saône

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  • 507 rue Nationale
  • 69 400 Villefranche-sur-Saône
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  • Dimanche : Fermé
  • Tel : 04 69 17 36 53
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