Foie Gras in Buckwheat Salt Crust, Eryngii and Baby Artichokes with Chardonnay, Mushroom Jus and Sobacha
List of ingredients
Serves 4
Foie Gras in Buckwheat Salt Crust
70 g buckwheat flour
60 g coarse salt
2 egg whites
250 g buckwheat groats
480 g whole foie gras
Pepper, as needed
Mushroom Broth
400 g pink mushrooms
150 ml Champagne, made from 100% Chardonnay grapes
350 ml water
20 g sobacha (roasted buckwheat tea)
Buckwheat Lace Crumble
20 g buckwheat flour
10 g wheat flour
40 ml sunflower oil
150 ml water
Salt, as needed
The Eryngii
4 eryngii mushrooms
1 garlic clove
100 ml Champagne, 100% Chardonnay
100 ml mushroom broth
8 whole peppercorns
Salt, as needed
The Artichokes
4 baby artichokes (poivrade)
30 ml olive oil
40 g carrot
20 g celery
30 g onion
100 ml Champagne, 100% Chardonnay
200 ml mushroom broth
10 g buckwheat groats
Artichoke Purée
2 Macau artichokes
20 ml olive oil
100 ml mushroom broth
30 g butter
Sommelier’s tip
Chablis Premier Cru Vau Ligneau
The aromatic intensity of a Chablis Premier Cru Vau Ligneau stands up to the dish’s assertive flavors. Its stony character resonates with the smoky notes of buckwheat and sobacha, while floral and peach nuances add new dimensions. The wine’s fine texture matches the foie gras’s creaminess. Its classic crystalline acidity cuts through the interplay of textures and pairs with the crunch of the lace. The wine’s granular, sapid feel aligns with the umami density of the mushrooms, without clashing with the artichoke. Its dense, stony finish moves in the same earthy direction as this dish.
Method
Foie Gras in Buckwheat Salt Crust
Mix the buckwheat flour with the coarse salt, add the egg whites, then the buckwheat groats. Encase the foie gras, seasoned with pepper, in this buckwheat salt crust. Bake on a stone for about 20 minutes at 180°C, depending on thickness. Leave the foie gras to rest in its crust for 10 minutes.
Mushroom Broth
Place the sliced mushrooms in a saucepan, add the Champagne and water. Season with salt, bring to a boil, then bake in the oven for 12 hours at 70°C. Strain and reduce the broth by half. Add the sobacha, cover, and steep at 90°C for 7 minutes.
Buckwheat Lace Crumble
Mix the buckwheat flour with the wheat flour, add salt, oil, and thin with water. Cook lace-thin sheets in a very hot pan, blot on a paper towel, then crumble coarsely.
The Eryngii
Place the eryngii mushrooms and the crushed garlic clove on a sheet of foil, season with salt, and add the Champagne, mushroom broth, and pepper. Close the foil 'en papillote' and bake for 10 minutes at 170°C. Leave to rest in the papillote outside the oven for 10 minutes, then slice.
The Artichokes
Toast the buckwheat groats in the oven at 180°C for 7 minutes and set aside. Trim the artichokes and sear them in olive oil. Add diced carrot and celery along with chopped onion, sweat, then deglaze with Champagne. Reduce and add the mushroom broth and buckwheat groats. Cover and bake at 180°C for 20 minutes, then rest at room temperature.
Artichoke Purée
Trim the artichokes, slice, then sauté quickly in olive oil. Deglaze with a quarter of the mushroom broth, reduce while coating the artichoke pieces, then add the rest of the broth halfway up the sides. Cover with parchment paper and bake for 35 minutes at 160°C. Purée, then whisk in butter and adjust seasoning.
Plating
Open the buckwheat salt crust, remove the foie gras, and slice it. Spread some artichoke purée along the rim of a shallow plate and sprinkle with toasted buckwheat. Slice the eryngii and baby artichokes. Arrange them next to the foie gras, then pour over the sobacha mushroom broth. Finish with a scattering of buckwheat lace crumble.
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