- Guérande salt
- 2 shallots, peeled and thinly sliced
- 1 bunch sage
- 1 fresh duck foie gras (Landais)
- 4 thick slices of country bread
- Freshly milled pepper
- Red onion jam
- Balsamic vinaigrette
- Prepare the red onion jam.
- Prepare the balsamic vinaigrette.
- Cut the country bread slices in half (8 pieces) and toast them.
- Cut the fresh duck foie gras into 8 thick slices (2 cm).
- Sear the foie gras slices in a very hot non-stick pan, 1 minute per side. Do not blot; place directly on the bread.
- Season with freshly milled pepper and Guérande salt.
- Mix sliced shallots and finely chopped sage into the vinaigrette. Drizzle around the röstis.
- Garnish with two quenelles of red onion jam per rösti.
- Top with a few sage leaves.
Sage, also known as the "sacred herb."
A signature creation by Chef Hubert, drawing on classic French techniques for an elegant holiday starter.
Happy Holidays!
