Recipes
1 piece foie gras
salt and pepper as needed
TREHA®︎ as needed
cake flour as needed
Trim foie gras, then marinade with salt, pepper and TREHA®︎. Keep it for 6 hours in a refrigerator.
Coat foie gras with flour, then grill with V.C.C.* V.C.C. help to remove excess oil from foie gras.
*Variocooking Center (a large pot-shaped cooking device) / Fujimak Corporation
Taste improvement
herbal liqueur*¹ as needed
syrup as needed
½ piece Ningyoyaki*²
TREHA®︎ as needed
*¹ ‘SUZE’ made in France
*² Traditional baked confectionery in Japan. Batter close to pancake is baked in a doll-shaped mold. It is usually filled by bean paste; however, Ningyoyaki without filling is used for this recipe.
Mix herbal liqueur and TREHA®︎ as 2:1.
Slice Ningyoyaki into half thickness. Imbiber enough amount of syrup from 1.
Dust Ningyoyaki with TREHA®︎.
Moisture retention
500 g rhubarb
50 g TREHA®︎
300 g granulated sugar
100 g grenadine syrup
100 g rose champagne
50 g lemon juice
400 g natural mineral water
½ piece cinnamon stick
1 pinch dried lemon verbena
Peel a strip of stringy fibers off the surface of the rhubarb. Remove hard parts, and cut into 1 cm cubes.
Toss 1 including fibers and removed parts through TREHA®︎, leave it until moisture comes out.
Mix all ingredients in a pan, heat it to boil. Keep boiling for 5 minutes.
Strain 3 through a sieve, then reheat it keeping 75 - 80℃/24 - 26℉.
Cool it quickly by a bowl with icy water. Store compote with the syrup filled.
Retention of natural colors
Keeps shape and texture
Low sweetness
10 g mint leaves
10 g lemon verbena leaves
250 g syrup from rhubarb compote
100 g water
10 g TREHA®︎
lecithin as needed
Cut lemon verbena leaves into similar size of mint leaves.
Mix syrup from rhubarb comport, TREHA®︎ and water in a pot, then heat it to a boil. Add mint and lemon verbena leaves, boil another 5 minutes. Strain it through a sieve.
Add lecithin to 2, whip it by a hand blender.
Improve foam stability
rhubarb as needed
salt as needed
honey as needed
Crush the rhubarb and heat in microwave (600W) for 3 minutes.
Add salt and honey to taste.
400 g canard consommé
20 g Madeira wine
20 g mirin (sweet sake)
agar as needed
salt as needed
Boil down canard consommé to half amount.
Add Madeira wine and mirin to 1, boil it again to evaporate alcohol.
Add 1% weight of agar against 2, heat to dissolve. Strain the mixture through a sieve.
Pour 3 into dome shaped silicone mold. Cool to set.
coffee beans* as needed
1 piece framboise
ginger as needed
spearmint leaves as needed
gold leaves as needed
freeze-dried framboise as needed
spice for pain d'épices as needed
*Roasted by Café Bach
Place Ningyoyaki on a serving dish. Put grilled foie gras on the Ningyoyaki, then rhubarb confiture. Sprinkle coffee beans grounded by a pepper mill. Garnish with 4 pieces of rhubarb compote, 2 pieces of framboise cut by half, shredded ginger and spearmint leaves.
Place canard consommé jelly and foamed rhubarb syrup. Sprinkle gold leaves.
Serve with freeze-dried framboise and spice for pain d'épices on the edge of the plate.
