Nous respectons votre vie privée.
Nous utilisons des cookies pour améliorer votre expérience de navigation, diffuser des publicités ou des contenus personnalisés et analyser notre trafic. En naviguant notre site, vous consentez à notre utilisation des cookies. Politique de confidentialité


Cauliflower soup, tarragon, pan-fried foie gras vinaigrette and raisin, almond foam

Risotto, Pasta and Rice

Creamy and comfort cauliflower recipe, yet fresh and light with the raisins and the almonds.


When you cut foie gras, it is always best to keep it very cold and to cut it using a blade dipped in hot water.


Recipe for 4 personnes


1 Unit(s)
250 Ml
500 Ml
100 Ml


60 Gr
Foie gras
25 Gr
Red grapes
2 Sprig(s)
25 Ml
Maille xérès vinegar

Foamed milk

300 Ml
50 Gr
Sliced almonds
  • Salt and pepper

Preparation time: 60 min

Preheat your four at 375 °F

  • Mise-en-place

    Cut the cauliflower into small chunks.

    Idem goes for the foie gras but a bit smaller, 1cmX1cm cubes.

    On the lenght side, cut the raisins in halves.

    Take the leaves off the tarragon and chop it roughly.

  • Soup

    In a big stewpot, plunge the cauliflower into the water and water mix. Bring everything to a boil then lower the heat back to medium-low and let it simmer.

    You can make sure that the cauliflower is properly cooked with a tip of a pairing knife.

    Sieve it all then in a blender, pulse everything. You can gage the texture up to your likings by adding a 

  • Vinaigrette

    In a high heated pan, colour the foie gras cubes. Take all the fat out and then deglaze with the vinegar. Add in the raisins.

    Lastly, throw the tarragon in.

  • Foamed milk

    Gently colour the almonds in the oven for 3mins. Heat up the milk and then put the almonds in, while making sure not to bring to a boil. Lower the heat to a minimum and let it all infuse 30mins. Sieve everything and keep it somewhat warm. Then with a handmixer, mix it all to get a nice and fluffy foam.

  • Montage

    In medium heated bol, pour the soup in, lay down some fois gras cubes all around and a couple tarragon leaves here and there. Finishing touch is the foamed milk. Be generous!

When you cut foie gras, it is always best to keep it very cold and to cut it using a blade dipped in hot water.

Share this unique and tasty

Private and Corporate Events