Cooking Raw French foie gras with Belgium endives deglazed with cherry vinegar .
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Here everything leads to the restaurant dining room in the middle of which shining like a jewel we find the kitchen here in full daylight is the hunter of authentic flavors the simple gentleman with sure and elegant movements the flamboyant choreographer of the art of living who has never
Turned his back on sacred things here is Raji [Laughter] Suas Everyone in this group likes to meet very rare right I’m not a factory worker no this is art every single day each client eats something you have to start with each client and everything is time precisely all the meats everything else as well and you still enjoy it every day no
Problem I love it I feel good when I’m next to my Stove some people can’t understand it but too bad for Them but I’m happy that’s the main Thing hello I’d like to share a recipe I created for my 40th birthday I’ve always been a great fan of spoons a great lover ever since my childhood so this is a recipe I present in spoon well why you might ask because I think eating from a spoon gives a
Better sensation of the flavors the spices and the composition of a recipe because you eat everything all together so this is raw French F some shikor which are Belgian endives truffles from peror of course all flavored with nutmeg pepper salt and sugar and de glazed with cherry
Vinegar when the recipe is is finished we cut the fua with a mechanical meat slicer in very thin slices to do this the fua must be cool not frozen but cold enough to stay whole and not Break so I start by putting some olive oil in a frying pan I heat it up really nicely hot the endives are then cut into chunks about 3 cm in length and I cut the shuffles into Julen the frying pan is nice and hot and the end knives go into the frying pan I add some [Applause] salt you some pepper and I saute this on high heat now this has to be cooked extremely quickly because the endives give off a lot of water so we cook fast on high
Heat to get rid of the water otherwise the Endy will be swimming in their own juice I add a touch of shredded [Applause] Nutmeg hello for leisure and now in order to eliminate the slightly bitter taste and to caramelize it just a little I put in some very fine sugar I add the Truffles and as they’re not fresh truffles they’ve already been cooked I can add them nearer to the
End when truffels are in season I add the fresh truels earlier in the cooking so that can give off all of their flavor during the cooking I now de glaze with some cherry vinegar just a few drops I present it in a spoon clue so here’s the F cut into a very fine Caraco and I add a mixture of fresh ground pepper and that’s the presentation of our appetizer sauteed on Dives f with truffles flavored with four kinds of pepper h