• Sunday, September 27, 2020

Top Michelin Recipes

Sprouting Greens, Figs with Raw Foie Gras, Garlic Cream
By , Associate Editor
September 25, 2019

Although fine French cuisine never goes out of style or season, it is more relevant now than ever, with the St. Barth’s Gourmet Festival almost upon us: the focus this year is French cuisine.

Paris has always been one of the gastronomical capitals, the city with the second most Michelin stars in the world (141 altogether, behind only Tokyo as of 2018). Located just a few steps away from the Champs-Elysees is the Four Seasons Hotel George V in Paris – one of our go-to places to post up in the City of Lights. But the Georges V also happens to house Le Cinq, the two-Michelin-star restaurant that was picked by an international panel as the World’s Best Hotel Restaurant, with unparallel recipes, service, and overall cuisine. World-famous, award-winning chef Eric Briffard is not only one of the creative minds behind the recipes at Le Cinq, but also happens to be the author of the book “Eric Briffard Le Cinq,” which was awarded four toques by the Gault & Millau guide. In other words, this book, this chef, this restaurant, and this city have more awards and Michelin stars than we can count. And we just so happen to have a recipe from said book on hand: Eric Briffard’s Sprouting Greens, with Figs, Raw Fois Graw, and Garlic Cream. 

Pousses de Salades Potageres; Figues au Foie Gras Cru Crème D’ail


2 Zucchinis
1 Small purple eggplant
3½oz Yellow frisee lettuce
1¾oz Buck’s horn plantain shoots
½ bunch Purple shiso
4 Ripe purple figs
4½oz Raw duck foie gras
3½oz Dried duck breast
Espelette chili powder
Fleur de sel

Garlic Cream:
4 cloves Spring garlic
¼ cup Whipping cream

¼ cup Olive Oil
½ Tbsp. Sherry vinegar
a few Thai garlic flowers
Salt and Freshly ground pepper


Using a small kitchen knife, cut 3/8-inch slices of eggplant, keeping the skin. Cut the slices into tiny slivers, season with a pinch of fleur de sel, and leave to disgorge for 5 minutes. Then, rinse under running water. Do the same with the zucchinis, and set aside.

Pick over and carefully wash the lettuce and salad shoots, then spin throughout to dry. Cut the figs into thin segments.

Heat up the blade of a knife under hot water, then shave off bite-size pieces of foie gras, and season them with fleur de sel and Espelette chili powder. Cut the dried duck breast into slivers.

Garlic Cream
Peel and crush the spring garlic. Place in a small saucepan with the whipping cream and a pinch of salt, put the lid on, and cook for 10 minutes. Blend and leave to cool. Transfer the garlic cream to a paper cone.

Dress the slivers of zucchini and eggplant, lettuce, and salad shoots with olive oil, vinegar, salt, and pepper.

Arrange the lettuce, salad shoots, zucchini and eggplant slivers, figs, foie gras, and dried duck slices neatly on the plates. Pipe dabs of garlic cream from the paper cone onto the plate and decorate with garlic flowers.

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