+ Click images to enlarge
Verjus-Marinated Foie Gras with Champignons de Paris Galette

Verjus-Marinated Foie Gras with Champignons de Paris Galette
Chef Pascal Barbot of Astrance – Paris, France
Adapted by
Yield: 4 Servings


Verjus-Marinated Foie Gras:
1 lobe foie gras
1 liter verjus
20 grams melted butter, warm
4 teaspoons maple syrup (preferably Grade B)
3 sheets pâte à brick
Fleur de sel
Freshly ground black pepper

Champignons de Paris Galette:
12 large, white stuffing mushrooms
Juice of 1 lemon
Zest of 1 medium orange
Hazelnut oil
Fleur de sel
Freshly ground black pepper

To Assemble and Serve:
2 tablespoons prepared lemon marmalade
Mushroom powder

For the Verjus-Marinated Foie Gras:
Marinate the lobe of foie gras in the verjus for 3 hours in the refrigerator.

Preheat the oven to 325˚ F. Combine the warm melted butter and the maple syrup. Brush one sheet of pâte à brick with the maple butter; top with another sheet; repeat with remaining sheet. Cut a 12-centimeter circle (about 4½ inches) from the sheets of pâte à brick and place on a parchment-lined sheet pan. Top with a second piece of parchment and a second sheet pan (to prevent rising). Bake for approximately 10 minutes until crisp. Set aside.

Drain the foie gras. Slice and season with fleur de sel and pepper.

Champignons de Paris Galette:
Wipe the mushrooms clean and rub them with the juiced lemon. Using a mandoline, 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 and Serve:
Place one layer of the seasoned mushrooms on the disc of pâte à brick and top with a slice of foie gras. Repeat using the remaining seasoned mushrooms and foie gras. Top the final slice of foie gras with the reserved, unseasoned mushrooms. Sprinkle the unseasoned mushrooms with mushroom powder. Slice into four slices and serve the galette with lemon marmalade