Fried foie gras, European lobster and yuzu and ginger sauce
For 4 people
Season 4 Rougié foie gras escalopes (40 g) with Maldon salt, freshly milled pepper and a blend of Moroccan chermoula spices. Fry the foie gras. Add olive oil and fresh herbs from the garden.
Remove the shell of 2 Rougié lobsters and poach for 1 minute. Dab dry and fry in olive oil.
Pick 20g fresh ginger and cut into very small dice. Blanch three times and start each time with cold water. After that caramelise the ginger in 250ml yuzu juice, 125 g caster sugar and a tablespoon of acacia honey.
1 yellow courgette // 1 green courgette // runner bean // olive oil // pepper, salt // chermoula // coriander
Rinse and cut the vegetables in diamond shapes. Blanch 3 minutes in boiling salted water. Drain and put into ice water for 1 minute. Dab them dry and fry in olive oil. Season with salt, pepper and chermoula. Garnish with coriander.
Dressing the plate
Dress the plate. Add the caramel of yuzu and ginger to some of the cooking juices of the seasoned vegetables. Finish with fresh herbs from the garden.
For this popular combination of meat and fish from the chef, Nadia suggests Le Clos Bellane by Les Échalas. This wine, based on ripe Roussane grapes is characterised by a subtle woody flavour, is refined and elegant and has a long aftertaste. This unusual Côte du Rhône in limited edition (on average 5000 bottles) originates from the Valréas region. The domain was bought in 2010 by Stéphane Vedeau.
Recipe: Laury Zioui
Photo: Michael De Lausnay