Jul 13 2026
Restaurants›Restaurant La Chronique›Croûte Savoyarde Recipe

Croûte Savoyarde Recipe

Inspired by Restaurant La Chronique
Time30m
Serves4

Champignons des bois / Foie gras de canard

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Ingredients

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Mushrooms

Foie Gras

Bread Base

Garnish

Method

Prepare the Mushrooms

  1. 1

    Sauté the mushrooms

    In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the wild mushrooms, salt, and black pepper. Cook for about 5-7 minutes until the mushrooms are tender and browned. Stir in chopped parsley and remove from heat.

Prepare the Foie Gras

  1. 2

    Sauté the foie gras

    In a separate pan, gently sauté the sliced duck foie gras over medium heat for 2-3 minutes on each side until golden brown. Carefully add cognac and flame to burn off the alcohol. Season with salt and pepper to taste. Remove from heat.

Assemble the Croûte

  1. 3

    Toast the bread

    Preheat your oven to 200°C (400°F). Spread softened butter on one side of each bread slice. Place the slices on a baking sheet, buttered side up, and toast in the oven for about 5-7 minutes until golden.

  2. 4

    Layer the ingredients

    On each toasted slice, layer sautéed mushrooms followed by a slice of foie gras. Optionally, add a sprinkle of microgreens or arugula for garnish.

Serve

  1. 5

    Final Touch

    Serve immediately while warm. Enjoy your Croûte Savoyarde!

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