Drain and sprinkle with purée of shallots

Duck foie gras with white mushrooms, black truffle, jelly of porto

For 5 persons

Fatty liver

500 g of foie gras (2 rough lobes), 10 g of cognac (1 cl), 10 g of sherry (1 cl), 2 g of pepper, 7 g salt

Dénerver fatty liver after having separated the two lobes. Season with salt and pepper, then add the cognac and sherry.

Marinate for 12 hours. Roll the foie gras boudin-shaped in a very tight film. Immerse it in water for 25 minutes at 57 C or bake the steam.

Leave in the refrigerator for 12 hours.

Trim mushrooms of Paris

100 g of foie gras cooked, salt, pepper, juice of 2 lemons, 5 g of butter, 100 g of white mushrooms, 315 g slivered almonds

Cut bars of foie gras cooked, season with salt and pepper. Do melt butter, add lemon juice and brush the brush bars. Grind white mushrooms finely, add the toastées almonds and pepper.

Trim with black truffle

100 g of foie gras cooked, 50 g of black truffle

Cutting the bars of foie gras and season with salt and pepper. Breading ground black truffle.

Porto jelly filling

1/4 litre of Red porto, 1 sheet of gelatin, thin slices of Apple Granny Smith

Make soak gelatine in warm water and drain. Heat the porto and incorporate gelatin. Icing foie gras

Champagne agreement: gross Deutz 1989

Turbot from Brittany to white, enhanced of peppers, Apple to Apple with shallots

For 5 persons

Turbot

1 halibut 4 kg, 50 g of butter, 50 white background g (broth of the pot to the heat of poultry, buy everything in Delicatessens), salt, pepper mignonette

Lift nets and do portions of 180 g. boost your butter in a skillet and add the skin side turbot, and return. Deglaze with the white background and to make butter. Before serving, season with salt and pepper peppercorns. The turbot may be served with a sauce to pepper.

Pepper sauce

1/2 litre of porto, 1/2 litre of red wine, shallot 50 g, 10 g of pepper peppercorns, 0.5 liter of juice marinade, 75 g of butter

Mix the porto, red wine, shallot and black pepper marinade juice. Make boil, pumped up first place and reduce. Mount butter.

Trim apples to Apple

1 kg of potatoes, 125 g shallots, 30 g butter, 1/4 litre of cream, 10 cl cognac, 1/4 litre of juice of lobster, 10 g of garlic, thyme mix

Peel and slice shallots, then make them sweat. Caramelize, then Deglaze once cooked with cognac. Reduce and mix by adding 100 g of potatoes cooked in water.

In addition, Peel and cut 500 g of potatoes in sticks of 7.8 cm long and 2 cm in diameter. Do sweat garlic and thyme, and add the potatoes. Deglaze with lobster stock and cream. Bake for about 20 minutes. Drain and sprinkle with purée of shallots. Separately, cutting the rest of the straw Apple potatoes, then rinse and fry them. Serve two potatoes with cream of cooking lobster stock.

Champagne agreement: Jacquesson Dizy "Corne bautray" 2000

Dessert merengue pineapple passion

For 5 persons

Biscuit

2 g coriander, 30 g of milk, 40 g of flour, 25 g butter, 20 g of sugar, 1 small egg, coconut 20 g, 2 g baking powder

Put butter in ointment and then add the sugar. Stir in the egg.

Heat half of milk with cilantro. Infuse for 10 minutes, strain and cool with the rest of the milk. Incorporate this mass in the butter and mix the flour and baking powder and coconut. Cook in oven twice for 8 minutes at 180 C.

Roasted pineapple

1 pineapple, 70 g of sugar, 1 vanilla pod, 10 g ginger, 15 g of banana purée, 2 cl rum, 110 g water, 3 grains of pepper of Jamaica

Do melt sugar caramel, Deglaze with water and rum and add all the rest. Determination of pineapple 1 cm thick washers. The slowly staggering in the syrup for about 30 minutes.

Jelly of spices

200 g of cooking of pineapple juice, gelatin 4 gr

Take the cooking of pineapple juice, bring to a boil, add the gelatin leaves soaked in water and essorées. Cool plate on a thickness of 1 cm.

Mounting of the dessert

Cut the biscuit in a circle, place a slice of pineapple, add a washer of frozen spices, garnish with meringue and caramelize. Serve with exotic sorbet and tiles to white chocolate.

Champagne agreement: Lanson 1959 or Philipponnat "Sublime" dry.