Here are a few more shots from stuff that I cooked during the past months in Luxembourg.
To begin with, a play on Barbot’s association of foie and mushrooms. This is foie gras, simply marinated with 40-year old cognac, 1982 port and later poached sous vide with piment d’espelette. The whole thing is served with a salad of button mushrooms, a piment d’espelette compote and a reduced duck jus flavoured with the same piment and port.
This are a few different root vegetables, mostly raw.
The next is the thigh of a Bresse pintade, poached and then cut into small pieces. This is associated with apple, foie gras and a consomme made out of the pintade’s carcasses.
Finally a little winter treat: Poached egg, foie, pumpkin, Brussels sprouts and white pepper.