Sean Hardy
THE BELVEDERE | Los Angeles
A native of Boston, MA, Sean Hardy has been cooking for much of
his life. After graduating with honors from the Culinary Institute
of America, he moved to California to start his career at the Four
Seasons Hotel. He arrived at The Peninsula Beverly Hills in 1994,
leaving five years later to pursue opportunities as executive sous
chef at the Four Seasons Hotel in Palm Beach and executive chef
of The Lodge at Koele in Lanai City, Hawaii. He also served as a
lead chef instructor of the New England Culinary Institute. Hardy
returned to his old stomping grounds at The Peninsula in 2002. There
he supervises a staff of over 50 cooks and stewards, overseeing
all service for food and beverage outlets within the hotel, including
its fine dining restaurant, The Belvedere, as well as The
Living Room, The Roof Garden, and The Club Bar.
Hardy’s outside-the-box approach to cooking results in a refined
but still whimsical menu at The Belvedere and has elevated
this hotel restaurant to new heights.
Hudson Valley Foie Gras "Lollipops"
Chef Sean Hardy of The Belvedere at The Peninsula Beverly
Hills - Los Angeles, CA
Adapted by StarChefs.com
Yield: 12 Servings
Ingredients:
Tangerine Marmalade:
- 2 cups tangerine segments
- 1 Tablespoon tangerine zest
- ¼ cup fresh orange juice
- Sugar to taste, depending on the acidity of the tangerines
Foie Gras “Lollipop”:
- 8 ounces Hudson Valley Foie Gras
- 2 ounces heavy cream
- 1 ounce port wine
- Salt and pepper
- Tangerine Marmalade
- Crushed pistachios
Additional Garnish:
- 50-Year Aged Balsamic Vinegar
- Reduced pomegranate juice
- Pomegranate seeds
- Micro celery
Method:
For Tangerine Marmalade:
Add all ingredients to a pot and reduce over medium heat until thickened.
For Foie Gras “Lollipop”:
Dice foie gras then place in a pot with the cream. Gradually heat
up the mixture while constantly whisking. Be careful not to go above
120°F or the mousse will break. Once the foie gras is melted,
add the port wine and season with salt and pepper. Blend in a blender,
then strain through a chinois or fine mesh strainer and chill. To
make the lollipops, roll the mousse into a ball, then coat with
tangerine marmalade and roll in crushed pistachios. Push a lollipop
stick through the center to finish.
Wine Pairing:
Demi-Sec, Gruet, New Mexico, NV
FOIE GRAS PROVIDED
BY 
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