The change of menu of L’Art des Mets is coming soon. Saint-Severin chef Nicolas Fort is preparing to switch to his autumn menu. On the current menu, at the entrance, there is still this famous “Poultry ballotine with foie gras” please. A pleasant cold starter with the temperatures still a little warm in September. A substantial ballotine, generous like the chef. Listening to the program of the day Nicolas gives you his recipe and his techniques. He does not cook his ballotine in water but in the oven, securely wrapped in baking paper and then aluminum foil.
– CWM
To spice it up a little, it comes with a subtle vinaigrette made with beets and curry as well as peanut oil. Vinaigrette with a dewy tone perfect to give a little pep to the dish.
Of course the recipe is to be reproduced at home! Even with a chicken or turkey cutlet. For the stuffing, it’s up to you to let your creativity run wild. Vegetable stuffing, fresh cheese, sausage meat,…