Summer cooking – I

Here are a few dishes I cooked last week during a dinner I gave for a few friends. Some are more successful than others as all of them are spontaneous creations.

To start, I had made a bavarois of peas, which was served with raw foie gras, « Purple Haze » carrots, dried breadcrumbs and golden beetroot.

 

foie, petit pois, carrotes,...

foie, petit pois, carrotes,...

A piece of roasted foie gras from the Landes was paired with a cream made out of sweet onions and spring onions cooked with a little cinnamon and piment d’Espelette.

 

foie roti

foie roti

Also served was foie gras poached in red wine and a flat peach marmalade. This way of cooking brings the foie a whole new lighter feeling, which is particularly enjoyable in these summer days.

 

foie poche

foie poche

A seafood salad with Borlotti beans was based on the version Franck Cerutti serves at the Louis XV, with some alterations.

 

salade de coquillages et crustaces

salade de coquillages et crustaces

To finish the day, I had  made a dessert featuring peach marmalade, peach gelee, poached peaches, amaretto granite and almond foam.

 

dessert

dessert

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