Alsatian goose foie gras in snow, Beerawecka cream and Alsatian tomme cheese

This recipe for Foie gras d'oie d'Alsace en neige, crème de Beerawecka and tomme d'Alsace byOlivier Nasti, chef at La Table d'Olivier Nasti au Chambard in Kaysersberg, is from Gault&Millau magazine n°12. Discover the ingredients and step-by-step preparation instructions.

• Serves 6
• Preparation time: 1 hour
• Cooking time: 3 hours 45 minutes
• Marinade: 24 hours
• Resting time: 2 hours

Ingredients for Foie gras d'oie d'Alsace en neige, Beerawecka cream and tomme d'Alsace by Olivier Nasti

This recipe features foie gras, poulette sauce, caramelized chouchous and tomme. Here are the ingredients.

For the foie gras

• 1 kg deveined goose foie gras
• 12 g salt
• 1 dash port

For the chicken sauce

• 1 Label Rouge chicken
• 1 veal trotter
• 3 onions
• 4 carrots
• 2 leeks
• herbs (thyme, bay leaf, coriander, peppercorns, cloves, juniper berries, garlic)
• liquid crème fraîche
• QS flour
• QS butter

For the foie gras mixture

• 250 g chicken sauce
• 150 g foie gras terrine
• 50 g Beerawecka

For the balsamic jelly

• 100 g balsamic vinegar
• 10 g Kappa carrageenan

For the caramelized chouchou

• 125 g sugar
• 200 g hazelnuts
• 50 g pistachios
• fleur de sel

The finishing touch

• 100 g whipping cream
• 50 g Alsace tomme
• 500 g frozen whole foie gras
• pepper and fleur de sel

Preparation for Olivier Nasti's Foie gras d'oie d'Alsace en neige, crème de Beerawecka and tomme d'Alsace

Here are the steps to follow for the chef's foie gras recipe. A 24-hour initial marinade is required. This recipe is sure to surprise and delight your guests!

1. The foie gras. Season the foie gras with salt and port. Leave to marinate for 24 hours. Mould in a terrine and bake in a bain-marie at 85°C for 45 minutes.

2. Chicken sauce. Cut the chicken into eight pieces and crush the carcasses. Combine all the ingredients in a rondeau, except the cream, flour and butter. Moisten to the brim with water. Bring to the boil, then simmer for 3 hours, skimming. Gently decant. Strain through a sieve. Make a roux with the flour and butter, then lightly bind with the stock. Add the cream and check the seasoning.

3. The foie gras mixture. Weigh out 250 g of sauce poulette and heat it with the Beerawecka at 60°C on the Thermomix. Add the foie gras and blend. Strain through a cheesecloth. Chill for 2 hours before use.
4. Balsamic jelly. Place the vinegar and Kappa Carrageenan in a saucepan, heat gently, then boil for 1 minute and discard.
5. Caramelized chouchou. Roast the hazelnuts and pistachios in the oven at 150°C. Pour two tablespoons of water into a saucepan with the sugar. Bring the mixture to 121°C. Remove from the heat and add the hazelnuts and pistachios. Massage the sugar. Allow to caramelize, then remove to an oiled marble and sprinkle with fleur de sel. Set aside.
6. Finishing and decorating. Mix 150 g of foie gras mixture with whipped cream over ice. Arrange five drops of balsamic jelly and chouchou pieces on the foie gras mixture. Grate the frozen foie gras. Season with fleur de sel and ground pepper. Grate the tomme and add the balsamic jelly.

Has this recipe inspired you to discover the chef's cuisine? Read the Gault&Millau review of La Table d'Olivier Nasti (5 toques).