Wednesday, December 19, 2007

Foie gras on mango French toast

Note: the French version is here on my other food blog.



A week ago I took my second cooking class at Lenôtre school in Cannes. The first class was all about macarons, those lovely cute French cookies.
Lenôtre is a top notch pastry shop in Cannes, on rue d' Antibes not far away from La Croisette. Gaston Lenôtre is a top pastry chef. He wrote THE DEFINITE pastry book.
Lenôtre's school trained the best stars in pastry like Pierre Hermé. I could write endlessly about Lenôtre, I have such admiration about the art of pastry developed by this talented chef. Oh! one more thing before diving into Christmas menu, don't forget to donate to Menu for Hope IV, I am giving away a prize (code EU28): a lunch date at ... Lenôtre, you bet!

In France, Foie gras is truly a luxurious ingredient and a synonym for celebration!! Adding it to your menu will guarantee your feast to be a true success!

Here I am sharing with you a great Holidays appetizer: foie gras on mango French toast.

Ingredients: (for a party of 6)
- one Foie Gras lobe around 550g (or 6 "steak" like pieces)
- 1dl (6 to 7 tablespoons) of Porto wine
- 1/2 dl (3 to 4 tablespoons) of Xeres vinegar
- 1 egg
- 1/2 cup of whole milk (please no skim milk here!)
- half a baguette
- 1 mango
- coarse ground pepper
- kosher salt and regular salt

Directions:
1- Remove from the foie gras lobe all the visible nerves. Cut into 6 equal "steak" like pieces. Place into the fridge.
2- Peel and cut the mango into thin slices.
3- Heat olive oil in a skillet, add the mango slices with coarse ground pepper and regular salt. Set aside.
4- Make French toasts (in France we call it pain perdu, it was a classic at my house. It's wonderful to transform old bread into a delicious dessert or snack): beat the egg with milk. Dip the slices of bread into the egg mixture (remember to flip them so both sides are coated). Place them into a skillet with warm olive oil, at medium heat.
5- Reduce the Porto wine and Xeres vinegar at medium heat.
6- Criss-cross the foie gras with fine cuts, add salt and pepper. Cook them like the French toasts in a skillet and olive oil.
7- Present like in the picture :-)

HAPPY HOLIDAYS!

Note: the French version is here.

1 comment:

Jonathan said...

A really interesting recipe using foie gras and one that I will definitely try. I love the idea of combining with mango. Thanks for that.

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