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Foie Gras Ravioli with Cappuccino of Green Lentils

Foie gras ravioli

When Chef Philippe Aubron of Au Trotthus in Riquewihr, Alsace shared this signature recipe with us we were thrilled and a little daunted at the prospect of attempting to cook it. The very sound of this dish is so French, so haute cuisine, so luxurious, epicurean even – but – if you are thinking the same, think again! This magnificent dish is do-able and can be adapted.  Use the freshest ingredients available – prepare everything in advance, have a saucepan of boiling water ready, crisp your bacon and crush your parsley in preparation and have all the ingredients to hand. The use of Japanese dumpling dough for the ravioli is important as it helps to balance the delicate taste of foie gras (you could use Chinese dumpling dough also). We give you this recipe as it is was given to us – enjoy!

Ingredients

For six people

150g Foie gras (cooked)
60g butter
1 Carrot
1 Onion
1 Stick celery
50g Smoked bacon chopped finely
250g green lentils du Puy
1 litre chicken stock
Salt and pepper,
Olive oil
1 Bouquet garni
100g Whipping cream
24 Sheets gyoza dough gyoza (Japanese dumpling dough)
80g Crispy smoked bacon (fried to crisp and crumbled)
20g crushed flat parsley

Cappuccino of green lentils

Method

Sweat the vegetables cut into small pieces in the butter.

Add the bacon and lentils, pour the chicken stock over the top, season with salt, add the bouquet garni and simmer gently.

When cooked through, remove the bacon and bouquet garnis.

Sieve or blend to create a soup-like texture.

Bring the cream to the boil, add to the mix and then set aside.

Foie gras ravioli

Method

Season the foie gras and cut into 24 cubes.

Take the gyoza dough, place on it a cube of foie gras and close to make a half moon shape.

When the ravioli parcels are complete, place them in boiling salted water for two minutes.

Remove and drizzle with the olive oil.

Finishing and presentation

Stir the cappuccino of green lentils and then pour over the ravioli foie gras.

Sprinkle the crushed flat parsley and crispy smoked bacon over the top and drizzle with olive oil.

Philippe Aubron, Chef, Au Trotthus, Riquewihr, Alsace, France

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