English
Pan-fried foie gras & apples – Riesling Grand Cru pairing
15 minutes
High
Medium
To celebrate Valentine's Day, we suggest you tou Foie Gras! This is not original since it is one of the most popular products during holiday meals. With apples? This is just as classic, but what is less so is the idea of Chef Emmanuel Stemper to add a few drops of orgeat syrup! A syrupwith almond milk and orange blossom wateras good to drink as to cook...
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Daring food and wine pairing : The Riesling Grand Cru Schlossberg
The Grand Cru Schlossberg was the first "Grand Cru" classified place in Alsace. It extends on a terraced hillside, facing south, overlooking Kientzheim and Kaysersberg. Its reputation is due to its light and draining soils, as well as to its subsoil made of granitic rocks in which the vines plunge their roots. The Rieslings produced here reflect this geology by their finesse and minerality.
Our Riesling Grand Cru Schlossberg is dressed in a brilliant robe, with a pale golden hue. The nose, with the restraint of its youth, opens with notes of fresh fruit, notably peach and mirabelle plum. One also appreciates a greedy note that reminds of marzipan. The mouth is ample and lively, built on the grainy acidity typical of the terroir. The structure is tense but the aromatic is tender. One thinks of brioche, while the fruitiness leaves on the zest of candied citrus fruits.
Enjoy your meal!
Ingredients
For the pan-fried Foie Gras
For the pan-fried apples
Preparation:
-
Preparation of raw foie gras escalopes (thawed)
Heat a frying pan, add salt (no fat), and as soon as it starts to smoke, add the foie gras escalopes. Cook on one side until golden brown. Then set aside. -
Preparation of the apples
Peel, core, and dice the apples (or cut them into cubes as small as possible). Then sauté them in a pan with butter. Add the vinegar and orgeat syrup, and season with salt and pepper. Cook until the apples are lightly caramelized. Once the apples are cooked, finish cooking the escalopes in the oven. Serve with a pinch of fleur de sel and a twist of black pepper.
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