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Ponthier - Pumpkin royale, mushrooms, chestnuts and foie gras

Pumpkin royale, mushrooms, chestnuts and foie gras

Yoann Wojnarowicz
Executive Chef
CHESTNUT CAPPUCINO
PONTHIER vacuum-packed chestnuts
Poultry stock
Single cream (30% fat)
Sugar
300g
20cl
20cl
10g
Cook the chestnuts in the poultry stock with 10g of sugar. Mix and cream, then season. Mix again, strain. Pour into the siphon.
PUMPKIN ROYALE
PONTHIER pumpkin puree
Whole eggs
Egg yolks
Single cream (30% fat)
Onion
Garlic clove
Nutmeg to taste
500g
3
2
15cl
180g
1
SQ
Cook down the PONTHIER pumpkin puree until you have about 400g. In a saucepan, sweat the garlic and onion, then add the pumpkin puree. Cook for 10 minutes on medium heat in order to cook down the pumpkin puree again. Let cool. Add the whole eggs, egg yolks, salt, pepper, grated nutmeg and single cream. Beat together and pour into soup dish. Cook in dry oven at 100 °C. Cooking time varies according to quantity; the royale is cooked when its centre doesn’t move. After it cooks, let it rest in the refrigerator.
CURED HAM CHIPS
Cut a fatty cured ham into small slices and saute them in a frying pan.
Assembly
Saute 2 pieces of button mushrooms, 2 chestnuts and 5 cubes of foie gras per person. Present the mushroom, chestnut and foie gras mixture in the centre of the cooled royale. Place the cured ham chips around the foie gras, chestnut, mushroom mixture.