Recipe

Ingredients:

• 500g raw foie gras

• 1 tsp salt

• ½ tsp white pepper

• 2 tbsp Sauternes

• 2 gelatin leaves

• 100ml Sauternes (for jelly)

• Muslin or cling film

• Chives or fleur de sel

Instructions:

1. Devein and season foie gras. Splash with Sauternes.

2. Roll tightly in muslin/cling film. Chill 48h.

3. Gently poach or sous vide to 55°C core temp. Chill again.

4. Soften gelatin in cold water. Melt into warm Sauternes.

5. Pour jelly on chilled torchon. Chill until set.

6. Slice and serve with toast, salt, or fig.

Ingredients:

• 200g pasta dough

• 150g foie gras mousse

• 50g butter

• 1 tsp truffle oil

• 1 shallot, minced

• 2 tbsp white wine

• Salt

• Chives

Instructions:

1. Roll pasta thinly. Place foie gras in small mounds. Seal with top sheet.

2. Cut into ravioli, seal edges.

3. Boil 2–3 min until tender.

4. Sauté shallot in butter. Add wine, reduce. Stir in truffle oil.

5. Coat ravioli in sauce. Top with chives.

Ingredients:

• 120g foie gras

• 200ml double cream

• 1 egg yolk

• Salt

• White pepper

• Sugar (for top)

• Optional: splash Cognac

Instructions:

1. Blend foie gras, cream, yolk, salt, pepper, and Cognac.

2. Pour into ramekins. Bake in water bath at 120°C for 35 min.

3. Chill completely.

4. Sprinkle sugar. Caramelise with torch or grill.

Ingredients:

• 120g foie gras, sliced

• 150g cooked Puy lentils

• 2 shallots, minced

• 1 tbsp sherry vinegar

• 1 tbsp olive oil

• Salt

• Black pepper

• Parsley

Instructions:

1. Sauté shallots in oil until soft. Stir into warm lentils.

2. Season and splash with vinegar.

3. Sear foie gras slices for 30 sec per side.

4. Plate over lentils. Garnish with parsley and cracked pepper.

Ingredients

• 1 sheet puff pastry

• 150g foie gras mousse

• 1 ripe pear, sliced

• 1 tbsp butter

• 1 tsp honey

• Pinch cinnamon

• Sea salt

• Chives (optional)

Instructions:

1. Bake pastry until crisp and golden, then cut into small squares.

2. Sauté pear slices in butter, honey, and cinnamon.

3. Layer pastry, mousse, and pear slices in three tiers.

4. Sprinkle with chives or salt. Serve cold or slightly chilled.

Ingredients 

1. 100g buckwheat flour

2. 1 egg (for batter)

3. 250ml water

4. 200g mushrooms, sliced

5. 2 garlic cloves, minced

6. 100g Gruyère, grated

7. Butter (for cooking)

8. Salt & black pepper

Instructions

1. Prepare Batter
Mix buckwheat flour, egg, water, and salt. Rest 30 min.

2. Sauté Mushrooms
In butter, cook mushrooms and garlic until golden. Season.

3. Cook Galettes
Cook batter in buttered pan, 1–2 min per side.

4. Add Filling
Layer mushrooms and Gruyère on warm galette.

5. Fold & Melt
Fold edges. Cover briefly to melt cheese.

6. Serve Hot
Top with fresh herbs if desired.

Ingredients 

1. 100g buckwheat flour

2. 1 egg (for batter)

3. 250ml water

4. 100g crème fraîche

5. 150g smoked salmon

6. Fresh dill or chives, chopped

7. Lemon wedges

8. Butter (for cooking)

Instructions

1. Prepare Batter
Mix buckwheat flour, egg, water, and pinch of salt. Rest 30 min.

2. Cook Galettes
Heat pan with butter. Pour batter, cook each galette 1–2 min per side.

3. Spread Crème Fraîche
Off heat, spread crème fraîche over galette.

4. Add Salmon
Layer smoked salmon slices.

5. Garnish
Sprinkle fresh dill or chives. Add black pepper if desired.

6. Fold & Serve
Fold edges or serve open. Finish with a squeeze of lemon.

Ingredients 

1. 100g buckwheat flour

2. 1 egg (for batter)

3. 250ml water

4. 100g goat cheese

5. 100g fresh spinach

6. 40g walnuts, toasted & chopped

7. Butter (for cooking)

8. Salt & pepper

Instructions

1. Make Batter
Whisk buckwheat flour, egg, water, and a pinch of salt. Rest 30 min.

2. Sauté Spinach
Cook spinach in butter until wilted. Season with salt and pepper.

3. Cook Galette Base
Pour batter into hot, buttered pan. Spread thin. Cook 1–2 min per side.

4. Add Filling
Spread warm spinach, crumbled goat cheese, and walnuts on galette.

5. Fold & Warm
Fold edges in. Cover pan briefly to melt cheese.

6. Serve Hot
Top with extra walnuts or a drizzle of honey if desired.

Ingredients

1. 100g buckwheat flour

2. 1 egg (for batter)

3. 250ml water

4. Pinch of salt

5. Butter (for frying)

6. 4 eggs (1 per galette)

7. 4 slices of ham

8. 100g grated Emmental or Gruyère cheese

Instructions

1. Make Batter
Whisk buckwheat flour, 1 egg, salt, and water into a smooth batter. Let rest 30 min.

2. Cook Galette Base
Heat butter in a crêpe pan. Pour batter thinly. Cook 1–2 min per side.

3. Add Fillings
Crack 1 egg in center, add cheese and ham around it. Cover to steam lightly.

4. Fold Edges
Once egg white sets and cheese melts, fold 4 edges in to frame the yolk.

5. Serve Hot
Slide onto plate and serve immediately.

Ingredients 

1. 100g buckwheat flour

2. 1 egg (for batter)

3. 250ml water

4. 2 sausages (e.g. Toulouse), sliced or crumbled

5. 2 onions, thinly sliced

6. 1 tbsp butter

7. 1 tsp balsamic vinegar (optional)

8. Salt & pepper

Instructions

1. Make Batter
Mix buckwheat flour, egg, water, salt. Rest 30 min.

2. Caramelise Onions
Sauté onions in butter over low heat 20–25 min. Add vinegar at end if using.

3. Cook Sausage
Brown sausage in a separate pan. Set aside.

4. Cook Galettes
Fry batter in buttered pan 1–2 min per side.

5. Assemble Filling
Spread onions and sausage on galette.

6. Fold & Heat
Fold edges in. Cover briefly to warm.

7. Serve Hot
Optional: top with grated cheese or herbs.

Ingredients 

1. 2 duck breasts (magret de canard)
   

2. Salt
   

3. Black pepper
   

4. 1 large orange (zest + juice)
   

5. 1 tbsp honey
   

6. 1 tbsp white wine vinegar
   

7. 100 ml chicken stock
   

8. 1 tbsp butter
   

Instructions

1. Score and Season
Score the duck skin in a criss-cross pattern. Season both sides with salt and pepper.

2. Sear the Duck
Place duck skin-side down in a cold skillet. Cook over medium heat 6–8 min until skin is crispy. Flip and cook 3–4 min more. Rest 5 min.

3. Zest and Juice Orange
Zest the orange and squeeze out the juice. Set aside.

4. Deglaze Pan
Remove excess fat from pan. Add vinegar and scrape browned bits.

5. Build Sauce
Add orange juice, zest, honey, and stock. Simmer 5–7 min to reduce slightly.

6. Finish with Butter
Stir in butter off heat for a glossy sauce.

7. Slice Duck
Cut duck into thin slices.

8. Plate and Serve
 Spoon orange sauce over duck. Serve hot.

Result

Crisp, golden skin. Juicy, rosy center. A zesty sauce that lifts the rich duck. Simple, elegant, and deeply French.

Ingredients 

• 250g strong white bread flour

• 30g sugar

• 5g salt

• 5g instant yeast

• 150ml cold water

• 150g French butter, chilled

• 8 batons of dark chocolate

• 1 egg (for egg wash)

Steps

1. Make Dough
Mix flour, sugar, salt, yeast, and water. Knead smooth. Chill 1 hour.

2. Shape Butter Block
Form chilled French butter into a flat square. Chill.

3. Laminate
Roll dough. Enclose butter. Roll and fold 3x, chilling between each turn.

4. Shape Pastries
Roll dough. Cut into rectangles. Place chocolate baton inside and roll up.

5. Proof
Arrange on tray. Let rise 1.5–2 hours at room temp until puffy.

6. Bake
Brush with egg wash. Bake at 200°C (180°C fan) for 15–20 minutes.