Auteur : Stéphane TOURNIÉ
In order to explain this recipe, first of all I would like to tell you about my career which has influenced this recipe.
After many experiences in the finest French starred restaurants, I pursued my professional experience in the USA and then in Singapore, at Maxim’s de Paris at the Regent Hotel (Four Seasons Hotels and Resorts).
This is in this last place where I discovered new cuisines: Chinese, Thai, Indonesian, Malaysian and Indian. This diversity within the same city-state, is due to a cultural mix that prevails. I tasted new flavors and I understood that French cuisine goes well with these ingredients which were unknown to me until then.
As soon as I came back to France, I constantly mixed to my cuisine all these different culinary delicacies, without forgetting French cuisine tradition and its products. The mix of both is not discordant. On the contrary, our savoir-faire and technics combine very well with Asian flavors.
After some consideration, researches and many tests, I came to the recipe of poached duck foie gras with oysters.
Why these 2 products?
Foie gras is a true French product coming from South-West of France, which I am particularly fond of. And the oyster represents our French coasts. Therefore, the combination of Earth and Sea is a true inspiration for me and is very representative in my cuisine. Added to this, according to me it was wised to add Asian flavors.
Lemongrass and ginger came naturally to my mind for the preparation of this dish. These two ingredients bring freshness and spicy, without a ltering foie gras and oysters’ flavors.
Enjoy this dish served with a glass of white wine of Jurançon, Domaine de Souch or also for lovers, a glass of champagne.
In the course of time, this dish became an essential of my menu and remains a typical dish in my restaurant.
People often tell me that my cuisine has Asian influences, I confirm. This statement is for me a compliment.
Ingredients for 2 people :
- 160 g First class duck froie gras
- 4 oysters, special no. 1
- 20 g ginger
- 10 g lemongrass
- 40 g liquid cream
- 60 g fond blanc (chicken stock)
- 4 mini chard leaves
- 4 borage leaves
- 2 huitrina leaves
- Chef of « Les Jardins de l’Opéra », a Michelin restaurant
- Director of the Education and Research Center of French Cuisine of the « AECVF »