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Foie gras cromesquis, vanilla and celery root purée, granny smith matchsticks


A simple and classic foie gras pairing.


Recipe for 12 Tapas

Foie gras cromesquis

80 Gr
Foie gras scallop
1 Unit(s)
1 Unit(s)
100 Gr
Japanese breadcrumbs (panko)
40 Gr
Wheat flour
3 Gr
Espelette pepper

Celeriac vanilla mousse

1 Unit(s)
1 Liter(s)
500 Ml
1 Clove(s)
Madagascar vanilla
120 Gr
1 Unit(s)

Green apples

1 Unit(s)
Green apple
1 Unit(s)
500 Ml
Apple juice
45 Gr
20 Gr
  • Salt and pepper
  • Vegetable oil

Preparation time: 30.00 min

Preheat your Fried at 375.00 °F

  • Cromesquis

    Let the foie gras heat to room temperature, season with salt, pepper, nutmeg and Espelette pepper.  Form balls roughly 15-20g in weight, then bread them a l'anglaise, twice.  Set aside in the fridge or freezer.  Once very cold, cook in the fryer for 50 seconds.

  • Celeriac vanilla mousse

    Peel and cut the celeriac into cubes, scrape the vanilla beans from the husk and combine the ingredients in a pot and cover with milk and water.  Season with salt (8g / L) and cook until tender.  Once cooked, strain and remove the vanilla beans.  Keep the cooking liquid!

    Transfer the celeriac to a blender or food processor, add the lemon juice and zest, the butter and then blend until you reach the desired consistency.  Taste and adjust seasoning.

  • Green apples

    In a small bowl, juice a lime.  Peel your apples and cut them into matchsticks and combine with the lime juice.  In a sauce pot, combine the lime zest, green apple juice and sugar and let reduce until it becomes like a syrup.  Incorporate the butter wit ha whisk or hand mixer.

  • Plating

    In a small ramequin or deep plate, place a little celeriac mousse.  On top, place a hot cromesquis and then garnish with the green apple matchsticks and juice.

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