Ingredients
Foie gras 600g
White truffle 50g
Coriander 300g
Ginger 20g
Chicken stock 200g
Rose syrup 100g
Popcorn 50g
Fleur de sel 5g
Salt 5g
Pepper 5g
Wild fennel flower 20g
Corn starch 10g
Method
Foie gras
Devein the foie gras, marinate it with the alcohol of your choice.Cook in steam for 5 minutes, strain, add the sliced white truffle, roll and keep in thefridge.
Coriander sauce
Heat the chicken stock and blend with the coriander, ginger, add the butter and cornstarch blend again and strain.Cook the popcorn and let it cool. Once cold, make a powder of the popcorn with a smallblender.Cut the foie gras, slice some truffle in julienne, and dispose on top of the foie grasmedallion.Display on the plate and dispose the green coriander sauce and rose syrup.Season with salt and pepper. Put the fleur del sel on top of the foie gras and decoratethe plate with the wild fennel flower. Serve cold.
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