500 g peeled chestnuts 10 g oil 50 g shallots, sliced thinly 50 g smoked bacon 10 g Elle & Vire gourmet butter 82% FAT 10 g sugar 400 g milk 400 g Excellence cooking cream 35% FAT salt, pepper
GARNISH
1 labe foie gras fleur de sel 1/4 bunch chervil 5 g sugar 25 g Elle & Vire gourmet butter 82% FAT 100 g peeled chestnuts 50 g radishes 50 cubes toasted sesame bread 50 g lardons ground black pepper
Lightly brown the chestnuts in the oil. Add the butter and sugar and continue browning. Add the bacon and shallots and sweat. Moisten with the milk and Perfection Cream. Season. Cook for 20 min. Blend in a blender.
2
GARNISH
Cut the foie gras into cubes and sauté them. Brown the chestnuts in the butter and sugar. Sauté the bacon cubes.
3
ASSEMBLY
Just before serving, assemble the garnish ingredients and garnish the chestnut soup in front of the client.
Recipes
