Gourmet Alsace > Gastronomy and Alsatian recipes > Recipes by Alsatian Chefs
Recipe suggested by Julien Binz
Duck liver escalopes, spice bread and warm raspberries
The Chef
The career of Julien Binz, former assistant chef to Mr Haeberlin (Auberge de l’Ill in Illhaeusern, 3 Michelin stars), is interesting, to say the least. After working for Mr Gaetner, Aux Armes de France (Ammerschwihr, 1 Michelin star), he joined the staff of A. Westermann at the Buerehiesalt (Strasbourg, 3 Michelin stars) before moving on to Auberge d’Artzenheim, and receiving the following awards: "Young Talent 2006", "Coup de cœur 2005" in Gault et Millau (14/20) and 3 forks in the Michelin Guide.
Ingredients for 6 servings
6 foie gras 6 escalopes of 70 g each
6 slices spice bread
2 eggs
100 g milk
500 g raspberries
60 g butter
150 g balsamic vinegar
150 g sugar
Cut the spice bread slices into round shapes using a pastry cutter.
Dip them in the egg and milk mixture and pan fry them in butter.
Place the raspberries on the spice bread and put them in the oven for 1 minute.
Make a caramel sauce with the butter and sugar, deglaze it with the balsamic vinegar and reduce it for a few moments.
Cut the foie gras escalopes into slices, season them and toss them in a non-stick pan at a high temperature without adding any oil.
Serving
Arrange the spice bread garnished with raspberries in the middle of the plate, place the pan-cooked foie gras on top.
Add a drizzle of the caramel vinegar around it.
Informations :
Restaurant du Château d'Isenbourg "Les Tommeries"
Route de Pfaffenheim
68250 Rouffach
Tél : 03 89 78 58 50
> contact by email
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Opening :
Opened from 01/01/2012
