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Top Class Cooking-Bitrot Saveurs

Bistrot saveurs

Top Class cooking-Bistrot Saveurs

Bistro Saveurs is one of my favorite places to go and “treat” myself to a well prepared, deliciously beautiful plate of food…every taste is savored and enjoyed!

Since moving to Castres, I have been doing the kind of thing you normally do when living in a small town and that is looking for the best place to eat. We lived here for a month or two and needed a decent break away from the small Air BnB apartment in search for greener pastures, even if it was just for one night. Bistrot Saveurs was my saving grace that night!

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Have a look at the video below to see what Simon Scott, owner, and chef of Bistrot Saveurs is serving up for us. You can find the recipe below if you would like to try this at home. Or even better pop in have a taste or come for cooking classes. Who can say no to that!

Click HERE. 

FOIE GRAS “APERO CUBES” with yellow beetroot chutney, foie gras mousse and gingerbread crackling.

Ingredients 

Yellow beetroot chutney

  • 250g yellow beetroot (cut into small cubes)
  • 250g white balsamic vinegar
  • 250g shallots (cut into small dice )
  • 150g sugar
  • 1/2 small chili

Gingerbread crackling 

  • 240g glucose
  • 160g white fondant
  • 160g dried gingerbread
Foie gras mousse
  • 250g cooked foie gras terrine
  • 75g cream
Foie gras cubes 
  • I just cooked foie gras terrine and cut into large cubes.
Beetroot Espuma
  • 250ml beetroot juice
  • 2g agar agar

Method

Yellow beetroot chutney

  1. Bring to the boil the vinegar and sugar.
  2. Then add the rest of the ingredients and cook over a low heat. until all cooked and it looks a bit like jam.
  3. Check the seasoning and cool.

Gingerbread crackling

  1. Cook together glucose and fondant to 121°(soft ball).
  2. Add dried gingerbread to this mix away from the heat , bind together and then pour onto a nonstick mat.
  3. When this has set like toffee break into pieces and grind to a powder in a food processor.
  4. Now take a tea strainer and dust thinly in a circle shape onto a nonstick mat then place in the oven at 180° for 1 minutes until it has just melted.
  5. 5. Allow to cool then remove from the mat.
  6. 6. Store in an airtight box.

Foie gras mousse 

  1. Cut foie gras into pieces and blend with the cream in a food processor at room temperature.
  2. Check seasoning.
  3. Place in a piping bag.

Beetroot Espuma

  1. Boil beetroot juice with the agar-agar for 2-3 mins add salt and pepper.
  2. Pour cream into a siphon and add to gas charges.
  3. Store in the fridge.
To dress the plate: 
  1. In the center make a circle 2mm high with the chutney, then place neatly three cubes of foie gras on this with a little foie gras mousse between each cube.
  2. Top with the gingerbread crackling and a few micro herbs.
  3. Finally with the siphon place three beetroot clouds around the plate.
For more info about Simon and his exceptional restaurant visit his Facebook page.
I just want to say a big thank you for Simon for letting me invade his kitchen, it was a real treat!
Bon Lundi
M*

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