Cepes "Rossini"
Chef David Bazirgan of Baraka – San Francisco, CA
Adapted by StarChefs.com

Yield: 4 Servings


    Red Wine Sauce:
  • 2 shallots, thinly sliced
  • 3 sprigs fresh thyme
  • 1 Tablespoon butter
  • 1 cup red wine
  • ½ cup veal glace
  • 2 Tablespoons foie gras butter (A mixture of equal parts foie gras and butter that is pureed, passed through a tamis and chilled)
  • Salt and pepper, to taste

    Cepes and Foie Gras:
  • 4 generous ¼-inch slices of cepes
  • 2 Tablespoons butter
  • 4 (2-ounce) foie gras steaks
  • Salt and pepper, to taste

  • 4 brioche croutons, toasted with butter
  • 8 slices of Perigord black truffle
  • Fleur de sel
  • 4 sprigs chervil

For Red Wine Sauce:
Sweat the shallots and thyme in the butter for 5 minutes, add the red wine and reduce by half. Then add the veal glace. Whisk in the foie gras butter and season with salt and pepper. Strain the sauce, set aside and keep warm.

For Cepes and Foie Gras:
Saute sliced cepes in butter until golden and soft. Season with salt and pepper and set aside. Heat another sauté pan over medium-high heat. Season the foie gras on both sides with salt and pepper and sear in the pan on both sides until just cooked through.

To Assemble:
Place a brioche crouton on the center of each plate. Set a slice of sautéed cepe on the crouton, followed by the seared foie gras, then 2 slices of Perigord truffle. Spoon red wine sauce over the foie gras and around the plate. Sprinkle with fleur de sel and garnish with chervil.

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   Published: May 2006