Foie gras mi-cuit with ponzu breadcrumbs and an olive-caper condiment

With this dish, Keigo Kimura is demonstrating his talent with a blend of new flavors from far and wide, dosed with a skilled hand to give a contemporary flavor to the foie gras and underscore its nobility. A Chablis Premier Cru is the perfect pairing for this delicate dish.

List of ingredients

Serves four

250 g foie gras terrine

10 g shallots
25 g capers
25 g olive oil
50 g black olives

Ponzu breadcrumbs
40 g soy sauce
10 g kombu
20 g cider vinegar
10 g lemon juice
50 g bread, crusts removed

Bread crisp
50 g bread

Difficulty :
  • 3 sur 4
  • 3 sur 4

Sommelier’s tip

 Chablis Premier Cru

This dish offers a skilled combination of flavors and textures between the tender foie gras, the acidity of the olives and capers, and the crispy bread.  The minerality and aromatic subtlety of a Chablis Premier Cru perfectly highlights the balance of this dish.


Olive-caper condiment : Chop the ingredients and mix together.


Ponzu breadcrumbs : Soak the slices of bread in the liquid ingredients. Leave to dry and then process.


Bread crisp : Slice the bread thinly. Wrap around a 1cm-diameter stainless-steel tube. Bake at 170°C for four minutes and then remove from the tube. Set aside.


Finishing : Cut the foie gras into four rectangular portions and coat with the ponzu breadcrumbs. Garnish with the condiment and place the bread crisp on top.

Foie gras mi-cuit with ponzu breadcrumbs and an olive-caper condiment, Chablis

The author of this recipe

Keigo Kimura, chef at l’Aspérule in Dijon (43 rue Jean Jacques Rousseau)


This recipe appeared in Bourgogne Aujourd’hui n°144 (December 2018 – January 2019)

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