Indulge in the flavors of foie gras, snail cromesquis, leeks and artichoke veloute. This luxurious dish combines the rich, delicate flavors of foie gras with the earthiness of snails and the creamy elegance of artichoke velouté, creating a truly unforgettable depth of flavors. This recipe was specifically created for Debic by JRE chef Allan Castellone.
Pan-fried foie gras, snail cromesquis, leeks, artichoke veloute
Category
Meat
Persons
4
Escargot cromesquis
| 8 | Small Snails |
| 500 g | Butter |
| 1 | Bunch of Parsley |
| 4 | Garlic cloves |
| 5 | Egg yolks |
| Flour | |
| Breadcrums | |
| Salt | |
| Pepper |
Artichoke soup
| 8 | Fresh artichoke bottoms |
| Milk | |
| 500 ml | Crème Plus Mascarpone Debic |
| Olive oil |
Leek fondue
| 3 | Leeks |
| 500 ml | Crème Plus Mascarpone Debic |
| Olive oil |
Foie gras
| 4 | Escalopes of foie gras |
| Flour |
Finishing
Arrange a quenelle of leek fondue, the foie gras escalope, the cromesquis and pour the artichoke velouté.