Home
The Creations

Meat and poultry

Red Beetroot 100%

Ponthier - Warm foie gras cutlet and beetroots

Warm foie gras cutlet and beetroots

Yoann Wojnarowicz
Executive Chef
BEETROOT PUREE
PONTHIER beetroot puree
Butter
Salt
Freshly ground white pepper
500g
30g
SQ
SQ
Cook the PONTHIER beetroot puree on medium heat for about 15 minutes (the puree should become more intense in colour and less watery). Season with salt and white pepper, add a bit of butter, then mix if the consistency isn’t uniform.
BABY BEETROOTS
Baby golden beetroots
Baby Chioggia beetroots
Poultry stock
Olive oil
6
6
25cl
5cl
Peel the baby golden beetroots and the baby Chioggia beetroots, blanch them for 2 minutes, then glaze them in the poultry stock and olive oil.
FRIED FOIE GRAS
Slice cutlets of foie gras and saute them dry in a hot frying pan, seasoning both sides with salt and pepper.
Assembly
Present 2 baby golden beetroots and 2 baby Chioggia beetroots and the cooked beetroot puree. Place the fried foie gras cutlet on the beetroot puree. Optional: add a gastrique-based sauce enhanced with a PONTHIER orange puree and duck drippings.