Published: September 2006

Chef Pascal Barbot of L'Astrance – Paris, France
Adapted by StarChefs

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

Chef Pascal Barbot of L'Astrance – Paris, France
Adapted by

Yield: 4 Servings

Pascal Barbot's Foie Gras and Mushroom Galette dusted with mushroom powder on StarChefs.comIngredients:

    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

  • Mushroom powder
  • 2 Tablespoons prepared lemon marmalade

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.