Emmanuel Stroobant - Saint-Pierre
Restaurant of a Grand Chef Relais & Châteaux in town (Singapore)
On completion of his apprenticeship with Hostellerie St Roch Relais & Chateaux, Emmanuel fine-tuned his classical approach to French food at some of the best restaurants in his native Belgium...
Smoked foie gras with caramelised mango, pain d’epice and white chocolate emulsion
Serves 15
Ingredients
Foie gras: 3 lobes
Mycrio: 25g
Pistaccio paste: 5 g
Mango: 1 no
Pain d’epice: 50 g
White chocolate : 100 g
Cream: 200g
Pine nuts: 20 g
Basil oil: 3 tblspoon
Method
Remove the main veins from foie gras and slice in 4
Toss the foie gras in mycrio and pan fry in hot pan until it turns brown on each side. Remove from pan and set to cool.
Place the seared foie gras in a cold smoker and smoke for 30 minutes.
Place the foie gras in a “le creuset” mould and press. Alternatively, place the whole terrine in vacuum machine and vacuum at 300 MB. The air will come out and the foie gras terrine will set perfectly.
Bake the terrine for 15 minutes at 135C. Set to cool with a 2 kg press for 24H.
Peel the mango and 1”x1” (3cmx3cm).
Thinly slice the “pain d’epice” and cut into little square of 1”x2” ( 3cmx6cm).
Bake the sliced pain d’epice at 175C for 12 minutes between 2 sylpat.
Combine cream, white chocolate and remaining mycrio and bring to 65C.
Strain and pour in a siphon bottle with 2 gas cartridges (espuma).
Finishing
With a blow torch, caramelise the mangoes.
Cut the foie gras terrine to 50g slice.
Place the caramelised mangoes on the plate, top with a dollop of chocolate espuma and a slice of pain d’epice.
Fill a glass with smoke and place upside down over the foie gras.
To finish, drizzle some basil oil and sprinkle pine nuts into the oil.
Serve immediately, remove glass in front of guest.
Saint Pierre
Restaurant of a Grand Chef Relais & Châteaux in town
Emmanuel Stroobant has not stopped making headlines since he landed on Singapore’s shores a decade ago. Early training in renowned establishments instilled in this Belgian Grand Chef, with a rock star look, a meticulous approach that is reflected in the way he composes his dishes. His European-inspired cuisine with Japanese flourishes and his daring and delicious creations have been lauded by guests and restaurant critics alike. Over the years, Saint Pierre has proved itself to be a gem of culinary arts. ...Read more
Singapore, Singapore
