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Here is a different, unusual and original way to serve one of our local delicacies.

Carpaccio of Foie Gras with Wasabi Squash and Black Truffle shavings.
For 6 people:
1 Fois Gras (around 400g)
150g Coarse salt
1 Black truffle (Melanosporum)
20g Flax seeds
20g Pine nuts
5g Sesame seeds
6 Pâtissons (small squash)
200g Whole milk
100g Liquid cream
1 Sprig of Thyme
1 Sprig of Rosemary
20g Wasabi paste

Foie Gras Preparation:

Carefully separate the two lobes and remove the main veins. Cover with the salt and chill for 30 minutes. Then rinse the foie gras to remove the salt and dry in a towel. Place in the freezer for one hour.

For the Squash:

Wash and peel the squash, retaining the skin.  (The rest of the vegetable can be used as a puree or stir fry with garlic butter.)
Place the skins in a sauté pan, add the milk and cream, the Thyme and Rosemary.  Lightly sprinkle with salt and pepper and cook for around 1 hour until most of the milk has evaporated.  Mix together until you have a creamy consistency.  Add the wasabi paste and adjust the seasoning.   Cover and keep cool.

Finishing and presentation:

Mix the flax seeds, sesame seeds and pine nuts, and toast in an oven at 180°C for 10 minutes.
Place a “comma” of squash onto each plate.  Take the Foie Gras out of the freezer and cut each lobe into thin slices, placing them directly onto the plates.  Add a drizzle of walnut oil and sprinkle with the seeds.  Season with a pepper mill and a pinch of salt.  Decorate with the sliced truffles and some seasonal edible flowers.


Evgenia and Claude-Emmanuel Robin

Now boasting a coveted Michelin Star, l’Allée des Vignes at Cajarc, Lot is run by Evgenia and Claude-Emmanuel Robin. Offering fine dining with a modern twist, the restaurant’s cuisine is seasonal and follows a local gastronomic theme, always ensuring quality from the local producers. Flavours, colours, scents and textures are explored, highlighting Claude-Emmanuel’s culinary creativity born from his experiences in both France and overseas.

First published in the March/April 2019 issue of The Local Buzz

Images: Elodie Deliège