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.
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.
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.
A seafood salad with Borlotti beans was based on the version Franck Cerutti serves at the Louis XV, with some alterations.
To finish the day, I had made a dessert featuring peach marmalade, peach gelee, poached peaches, amaretto granite and almond foam.