Whole foie gras lobe poached in Japanese stock and small vegetables from Kyoto, seasoned with yuzu-kosho :

Step 1

Preparation of the foie gras:

Step 2

As a first step, marinate the whole foie gras in the sukiyaki sauce with some spices. Heat the stock at70°Cand add it together with the marinated foie gras in a sous-vide cooking bag. Cook at65°Cuntil temperature at heart reaches54°Cand stop the cooking by placing the sous-vide bag into iced water.

Step 3

To serve, you will need to reheat the preparation in a waterbath at53°Cfor a few minutes.

Step 4

A la minute, shred the myoga in fine julienne, soak it in iced water, drain it and display on the liver with a leaf of beaten kinome.

Step 5

Preparation of the matsutake mushroms :

Step 6

Les nettoyer sans les laver (on peut légèrement les éplucher si ils sont trop sales), les tailler en deux dans le sens de la longueur et les assaisonner de sel au Ume légèrement.

Step 7

Les faire griller jusqu’à l’obtention d’un joli quadrillage sur la face intérieure du champignon, la cuisson se terminera au four dans un aluminium pour les grosses pièces. On les rajoutera au plat au dernier moment.

Step 8

Preparation of the Japanese vegetables :

Step 9

Cut all the vegetables

Step 10

Blanch them in the cooking stock that will be used for the foie gras. Keep in the fridge. It is very important to take care of the colors of the vegetables before cooking them. Before serving, reheat the vegetables in a stock separating black carrots and red carrots.

Step 11

Preparation of the sauce :

Step 12

Take back the cooking stock, degrease it perfectly, reduce if necessary and add some yuzu kosho, sancho lime juice, Japanese ginger cut in thin julienne. When serving display this sauce and garnish on the foie gras in front of the guest.