Foie gras au torchon, fruit de saison, brioche recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Le Serpent›Foie Gras Au Torchon, Fruit De Saison, Brioche Recipe

Foie Gras Au Torchon, Fruit De Saison, Brioche Recipe

Inspired by Le Serpent
Time2h
Serves4

Indulge in our luxurious Foie Gras au Torchon, expertly prepared to highlight its rich, buttery texture. Paired with vibrant seasonal fruits that add a refreshing sweetness, and served alongside warm, buttery brioche, this elegant dish is a harmonious blend of flavors and textures that promises to elevate your dining experience.

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Ingredients

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Foie Gras

Fruit Compote

Brioche

Method

Preparation of Foie Gras

1

Season and Marinate

In a bowl, gently mix the foie gras with salt, white pepper, cognac, and nutmeg. Cover and let it marinate in the refrigerator for at least 2 hours.

2

Wrap in Cheesecloth

After marination, place the foie gras on a piece of cheesecloth. Fold the cloth over the foie gras and roll it tightly, tying the ends securely to form a log.

3

Poach the Foie Gras

In a pot, bring water to a simmer. Place the wrapped foie gras in the water and poach for about 30 minutes. Remove and let it cool in the fridge overnight.

Fruit Compote Preparation

4

Cook the Fruits

In a saucepan, combine the seasonal fruits, sugar, and lemon juice. Cook over medium heat until the fruits are soft and the mixture thickens, about 15-20 minutes.

5

Cool the Compote

Remove from heat and let the fruit compote cool to room temperature.

Brioche Preparation

6

Prepare Brioche

In a skillet, melt the butter over medium heat. Toast the brioche slices on both sides until golden brown.

Assembly

7

Serve

Slice the chilled foie gras and serve it on the toasted brioche slices, topped with the seasonal fruit compote.

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