Pom Pom mushrooms, foie gras with verbena and iodized broth

Based near the Spanish border in Céret, chef Kevin De Porre declares himself 100% locavore and looks for alternatives to exotic products (like Kofé instead of coffee). He shares with us a recipe based on an unusual mushroom: Pom Pom.

This recipe from Kevin De Porre, chef at Fario restaurant in Céret, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 4
Preparationtime: 30 min
Cooking time: 2 h 30
Rest: 24 h
Infusion: 4 h

Ingredients for Kevin De Porre 's mushrooms, foie gras with verbena and broth

For the verbena vinaigrette

60 cl verbena oil
20 cl merlot vinegar (or red wine vinegar)
1 pinch Espelette pepper
1 tsp salt (to taste )

For thefoie gras

2 fresh foie gras escalopes
20 cl verbenavinaigrette
1 tsp salt (to taste )

For the stock

1 kg button mushrooms
20 g butter
1 tsp . sardine garum
1 tsp. salt (to taste )

For thePom Pom mushrooms

300 g Pom Pommushrooms
2 cloves garlic
1 sprig thyme
1 tsp. salt (to taste)
1 tsp. grapeseed oil

For the finishing touches

20 raw button mushroom shavings
20 buttered bread croutons (0.5x0.5 cm)
20 heads yarrow leaves
1 tsp reduced poultry juice

Steps for Kevin De Porre 's mushrooms, foie gras with verbena and broth

Verbena vinaigrette: Mix all ingredients the day before.
Foie gras: The day before, place the two foie gras escalopes in an airtight plastic bag with the verbena vinaigrette. Remove all air. Leave to rest for at least 24 h.
Remove the escalopes and cut into brunoise ( small cubes).
Bouillon: Thinly slice the mushrooms and sauté in the butter until both sides are browned . Add 3 l of water and simmer for 2 h, then leave to infuse for 4 h. Strain the stock and reduce to the desired concentration. Adjust seasoning with sardine garum.
Pom Pommushrooms : Cook Pom Pom mushrooms sous vide at 80°C for 30 min. if you don't have a vacuum sealer , you can wrap them in an airtight freezer bag , then gently immerse the open bag in a large volume of water (the water pressure will naturally expel the air) before closing it.
Dry, then brown in a beurre noisette and cut into large cubes.
Presentation: Place the Pom Pom mushrooms on the plate. Brush with reduced poultry jus. Add the foie gras. Add volume by arranging the raw mushroom shavings. Drizzle with verbena vinaigrette. Garnish with yarrow and croutons. Put the broth in a sauceboat and pour it onto the plate just before serving.

Has this recipe inspired you to discover Kevin De Porre's cuisine ? Read the Gault&Millau review of Fario.

This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.

These recipes might interest you

Easy

Mille-crêpes with matcha tea and yuzu cream by Hélène Darroze

Perfect for Chandeleur or any other occasion, discover Hélène Darroze's innovative recipe for mille-crêpes with matcha tea and yuzu cream, featured on the dessert menu of her restaurant Jòia.

Read

Intermediate

Roasted scallops with juniper butter, fermented cabbage and mushrooms

At the Hôtel du Golf in the Vercors region, chef Ludovic Nardozza heads the Asterales restaurant, renewing his menu daily in line with the seasons and the harvest. This recipe for scallops with mushrooms is taken from Sang Neuf de la gastronomie française 2025.

Read

Intermediate

Back of pearly cod & celery in all its states, fermented milk & lovage chive oil

Winner of the Dotation Gault&Millau, chef Alexandre Papin is offering a 5-course blind menu in his restaurant, originally a barn, in La Bernadière, in which this recipe has already appeared.

Read

Easy

Tagliolini with mussels

In Paris's 9th arrondissement, Adami chef Alfredo Sartore serves dishes that reflect his experience, a mix of French and Italian cuisine, as in this pasta recipe.

Read

Intermediate

Wild mushroom and hazelnut tartlets, creamy fermented cep juice

This tartlet recipe from 109, Le Sang Neuf de la gastronomie française is representative of the local, alpine cuisine offered by chef Pieter Riedijk at his Achillée mountain restaurant in Bozel near Courchevel.

Read