Hudson Valley Foie Gras Lollipop with Cherry Vinaigrette by 
Sean Hardy of the Belvedere at the Peninsula Beverly Hills on

Photo Credit:

Sean Hardy
The Belvedere at the Peninsula Hotel
9882 South Santa Monica Blvd.
Beverly Hills, CA 90212
(310) 551-2888

Biography & Interview »


Sean Hardy

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

Yield: 12 Servings


    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


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



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   Published: May 2006