| Published:
September 2006
Chef Pascal Barbot
L'Astrance
4 rue Beethoven
Paris 75016
(01) 40-50-84-40
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Made possible by funding from 
SERVING RAW FOIE GRAS
Chef Pascal Barbot of L'Astrance – Paris, France
Adapted by StarChefs.com
Foie gras, the engorged liver of a goose or
duck, is traditionally seared or formed into a torchon and poached,
or whisked into a light mousse and pate. But served raw, foie
gras has a rich and buttery mouthfeel that melts gently on the
palate. French Chef Pascal Barbot is best known for respectfully
enhancing the natural state of his locally sourced produce with
dishes that focus on only a few flavors and minimal transformation
of the product. At L'Astrance in Paris, Barbot serves
a Foie Gras and Mushroom Galette, a dish that is both traditional
and progressive, preserving the texture and flavor of the raw
foie gras and mushrooms. To serve foie gras raw, Barbot recommends
marinading it first in an acidic verjus and then slicing it carefully.
Step 1: Clean the whole lobe of foie gras as
inobtrusively as possible
Step 2: Marinade the lobe in verjus for 3 hours,
refridgerated
Step 3: Slice the foie gras with a warm knife
FOIE GRAS AND MUSHROOM GALETTE
Chef Pascal Barbot of L'Astrance
– Paris, France
Adapted by StarChefs.com
Yield: 4 Servings
 Ingredients:
Foie Gras:
- 1 lobe foie gras
- 1 liter verjus
- 20 grams melted butter, warm
- 4 teaspoons maple syrup
- 3 sheets pate a brick
- Fleur de sel
- Freshly ground black pepper
Champignons de Paris:
- 12 large white stuffing mushrooms
- Juice of 1 lemon
- Zest of 1 orange
- Hazelnut oil
- Fleur de sel
- Freshly ground black pepper
Garnish:
- Mushroom powder
- 2 Tablespoons prepared lemon marmalade
Method:
For the Foie Gras:
Marinade the foie gras in the verjus for 3 hours. Preheat the
oven to 325°F. Combine the warm butter with the maple syrup
and brush one sheet of pate a brick with the maple butter. Season
with salt and pepper. Top with another sheet; repeat with the
remaining sheet. Cut a 12-centimeter disk from the pate a brick
and place on a parchment-lined sheet pan. Top with a second piece
of parchment (to prevent rising). Bake approximately 10 minutes
until crisp. Set aside.
For the Champignons de Paris:
Wipe the mushrooms clean and rub them with the juiced lemon. Using
a mandolin, cut the mushrooms into thin slices. Reserve a quarter
of the mushroom slices. Toss the remaining mushrooms with lemon
juice, orange zest, hazelnut oil, fleur de sel, and pepper.
To Assemble:
Place one layer of the seasoned mushrooms on the disc of pate
a brick and top with a slice of foie gras. Repeat using the remaining
mushrooms and foie gras. Top the final slice of foie gras with
the reserved, unseasoned mushroom slices. Sprinkle the mushrooms
with mushroom powder. Slice into four quarters and serve galette
with lemon marmalade.
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