Gastronomixs

Foie gras, pickled pear, pain d'épice

André Chiang, was born in Taiwan. At just fifteen years of age he moved to the south of France to train under famous French chefs Jacques and Laurent Pourcel at Le Jardin des Sens in Montpellier. Here his culinary journey began. Nine years later he became head chef of the three Michelin-starred restaurant. André also worked under some of France’s most respected chefs such as Pascal Barbot, Pierre Gagnaire, Joël Robuchon, and Michel Troisgros. At the age of 30 he decided to travel back to Asia and rediscover his Asian roots, bringing his talent and French techniques with Mediterranean influences to Singapore. He quickly became one of the most influential chefs in Asia.

Restaurant André opened in 2010 where André uses fresh artisan produce selected by the artisans themselves daily, to create spontaneous dishes that reflect his roots in Southern French cuisine. ‘Unique’, ‘pure’, ‘texture’, ‘memory’, ‘salt’, ’south’, ‘artisan’, and ‘terroir’ are the eight most important words in his restaurant. They stand for everything that is developed at Restaurant André. With this restaurant, André gave form to his own brand based on self-knowledge and stimulated his own creativity.

The restaurant is currently number 32 on the World’s 50 best restaurant and number 3 in Asia’s 50 best restaurants.  

 Creation by André Chiang, Restaurant André, Singapore. 

Foie gras, pickled pear, pain d'épice

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Ingredients

 

 

caster (superfine) sugar

20

ml

balsamic glaze

 

 

Japanese chives

200

g

honey

90

ml

whole (full-fat) milk

120

g

eggs

80

g

light brown sugar

120

g

dark rye flour

60

g

plain (all-purpose) flour

35

g

ground almonds

10

g

baking powder

2

g

sea salt

2

g

ground cinnamon

2

g

grated nutmeg

2

g

ground cloves

2

g

grated orange zest

2

g

grated lemon zest

10

ml

dark rum

100

g

pears

50

ml

sushi vinegar

200

g

foie gras, at room temperature

250

ml

cream, at room temperature

1

 

egg

4

g

salt

 

 

white pepper

100

ml

pickled pear juice

4

g

agar agar

200

g

pear purée

1

 

vanilla bean, seeds scraped

Preparation method: pickled pear juice
  • Pickle the pears in sushi vinegar overnight for at least 12 hours.
  • Drain the pears and reserve the liquid.
 Preparation method: pain d’épice
  • Heat the honey and milk to blood temperature in separate pans.
  • Put the eggs and sugar into a stand mixer and mix with the paddle.
  • With the motor running, pour in the honey, and then the milk.
  • Mix all the dry ingredients together, then add them to the wet ingredients in three even additions.
  • Mix to a smooth batter.
  • Spread on a Silpat to 1cm/1/2 inch thickness and bake in a 160ºC/315ºF oven for twelve minutes.
  • Leave to cool then break into pieces and dehydrate overnight at 55ºC/130ºF.
  • Transfer to a Thermomix and blend to a fine powder.
  • Store in an airtight container until required.
Preparation method: pickled pear dice
  • Combine the pear juice and agar agar in a pan and bring to a boil.
  • Stir in the pear purée and vanilla seeds then pour into a small tray to a 7.5mm/3/8 inch thickness and leave to set.
  • Cut into dice. 
Preparation method: foie gras custard
  • Combine all the ingredients in a Thermomix and blend for one minute on full speed at 40ºC/105ºF, or until emulsified and not grainy.
  • Measure out 100g of the mixture into a bowl and wrap with cling film (plastic wrap).
  • Place in a bain marie and cook in the oven at 87ºC/188ºF for 45 minutes until set.
  • Remove the cling film (plastic wrap) and hold in the oven at 58ºC/136ºF to dry the surface before serving.
Finishing and preparation
  • Spoon the custard into serving bowls and spread to cover the bottom.
  • Sprinkle half the surface with sugar and use a blow torch to caramelise.
  • Arrange three cubes of diced pear along the centre, topping each with a drop of balsamic glaze.
  • Garnish the plate with the pain d’épice powder and serve.

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