Over the seasons, chef Nicolas Fort draws inspiration from the seasons to develop his menus, to be tasted in this renovated former cellar of the General Lamarque stables in the heart of Saint-Sever. For the holidays, the restaurant “The Art of Mets” offers to feast with menus that will delight gourmets, and for the more courageous, Nicolas Fort gives us his recipe for foie gras pie.
Recipe – Foie gras pie
Ingredients :
- 1 butter puff pastry
- 1 terrine of foie gras
- apples
- salt pepper
- citrus jam
Preperation :
- cut the puff pastry to the diameter of the dish
- garnish the bottom of the pastry with an applesauce (homemade)
- add the citrus jam (from yuzu for example)
- place the foie gras terrine
- salt and pepper
- close with a second puff pastry by moistening the outlines of the first dough so that the edges stick together
- apply gilding
- make a fireplace in the middle
- 10 / 15mn in the oven at 180 °
Christmas menu € 35: lunch on December 25
Christmas appetizer
Landes duck foie gras pie with apples enhanced with Horsarrieu Yuzu Where Salmon gravlax with beetroot, honey mustard condiment
Roast Landes chicken with morels, Christmas vegetables and Albufera sauce Where Cod ballotine with belly, crushed pumpkin and trumpet sauce
Vacherin with kiwis from Gue a Aurice Where Gourmet chocolate and peanut tart from Soustons
New Year’s Eve menu € 59: dinner on December 31
New Year’s Eve appetizer
Landes duck foie gras pie with apples enhanced with Horsarrieu Yuzu Where Salmon gravlax with beetroot, honey mustard condiment
Roast Landes chicken with morels, Christmas vegetables and Albufera sauce Where Cod ballotine with belly, crushed pumpkin and trumpet sauce
Black truffle truffle brie
Gourmet chocolate and peanut tart from Soustons
New Year’s menu € 35: lunch on January 01
New Year’s appetizer
Landes duck foie gras pie with apples enhanced with Horsarrieu Yuzu Where Salmon gravlax with beetroot, honey mustard condiment
Roast Landes chicken with morels, Christmas vegetables and Albufera sauce Where Cod ballotine with belly, crushed pumpkin and trumpet sauce
Vacherin with kiwis from Gue a Aurice Where Gourmet chocolate and peanut tart from Soustons