• 1 kg of foie gras
  • 1 punnet of strawberries
  • 1 punnet of wild strawberries
  • Blackberry vinegar
  • Redcurrant vinegar
  • Yellow wood sorrel
  • Purple delight
  • Duck’s juice


  1. Form the foie gras (without de-veining) with a film to obtain a form suitable for roasting.
  2. In a hot frying pan, brown all the sides of the foie gras, using only the dish of the spoon to avoid damaging it.
  3. Glaze with duck juice and reduced blackberry vinegar, put in the oven for about 4 minutes at 200°C.
  4. Take out the foie gras and allow to rest – ensure the rest time is at least equal to the cooking time.
  5. After the cooking process, glaze with a mixture of duck juice and blackberry vinegar.
  6. To make the fermented strawberries, clean the strawberries with white vinegar, rinse well and place them in a vacuum cooking bag. Use 480g of strawberries and add 10g of salt.
  7. Place the vacuum sealed strawberries in a fermenting machine for 3 to 5 days at 40°C. Only keep these fermented strawberries for a maximum of 3 days after opening.
  8. Recover the strawberry juice from the vacuum bag, place in a saucepot and add the currant vinegar little by little, reducing the mixture to obtain a juice texture.
  9. Prepare a parsley powder.
  10. Make strawberry crisps by cutting thin slices of the green strawberries, sprinkling them with icing sugar and baking them for 30 minutes at 90°C.

To serve

  1. Place the foie gras off centre of the plate.
  2. Sprinkle the parsley powder on the top of the foie gras.
  3. Place the lemon tagetes, bronze fennel, nepeta flowers and yellow wood sorrel (oxalis) on the top of the foie gras.
  4. Place the fermented strawberries and strawberry crisps adjacent to the foie gras.

Recipe courtesy of Christopher Hache from his time at L’Ecrin at Hôtel de Crillon, A Rosewood Hotel.
Image © Rosewood Hotels.

Christopher Hache Chef Feature.