Foie Gras Papillotte & Balsamic Reduction

Foie Gras Papillotte & Balsamic Reduction

1 bag IQF Foie Gras Pre-Sliced

18 pc Feuille de Brick Dough

Maille Balsamic Vinegar

Honey Bonne Maman

Echire Unsalted Butter Cup



5 Spices

Salt and Pepper


  • 1. Thaw the foie gras and cut each slice in 4 cubes. Season with 5 spices, salt and pepper.
  • 2. Cut each brick dough in 4 rectangles.
  • 3. Peal and dice the rhubarb and sauté with butter and honey. Reserve in the fridge.
  • 4. Peel and dice the pears, and sauté with butter. Reserve in the fridge.
  • 5. Brush the brick dough rectangles with butter and place in the center 1 foie gras cube top with pear and rhubarb.
  • 6. Roll and fold the brick with holding each side with toothpicks.
  • 7. Bake few minutes until golden brown.
  • 8. Serve with balsamic reduced to glaze consistency.
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