Foie gras and Atsina Cress

Torben Schuster: "I prefer to cook what I like and especially with the cold dishes I sometimes want to bring some theatre to the plate, although always functional."


  • Atsina® Cress
  • sweet and sour elderflower

For the grape jelly:

  • 1 l of grape juice
  • salt
  • pepper
  • sweet and sour liquid with elderflower
  • 35 g elastik

For the walnut crumble:

  • 50 g of flour
  • 50 g of brown sugar
  • 65 g roasted hazelnut
  • 1.5 g fleur de sel
  • 50 g of butter
  • 200 g of walnut

For the walnut puree:

  • 600 g of walnut
  • 700 g celery puree
  • 200 g of milk

For the foie gras cubes:

  • 1,100 g of purified liver
  • 7 g of salt
  • 7 g of brine
  • 60 g sherry
  • 20 g of brandy

For the grape slices:

  • white and blue grapes
  • sweet and sour with elderflower

For the crispy goose skin:

  • goose skin
  • 300 g tapioca flour
  • 1 l of stock

For the elderberry juice:

  • elderberry marrow
  • sweet and sour juice
  • salt
  • cayenne pepper
  • xantana
  • walnut oil


Mix the grape juice, salt and pepper with the sweet and sour liquid and tie with the elastik. Pour thinly onto a metal plate and cut into the desired shape.

Chop the walnuts and make a dough. Leave to cool for 1 hour and make crumbs. Bake the crumbs in the oven at 150°C for 25 minutes.

Roast the walnuts for the puree and mix in the thermo blender until an oily mass forms. Add celery puree and milk, emulsify and season.

Vacuum all ingredients from the liver, infuse for 2 hours and cook in a 58°C water bath for 15 minutes.

Pour the contents onto a sieve and drain the excess fat, fill in a silicone mould, freeze and then loosen from the mould.

Thinly slice the grapes and vacuum with the sweet and sour.

Boil the goose skin for 4 hours. Blender smooth all ingredients, spread thinly on a silpat and bake in the oven at 125°C for 45 minutes.

Make a tasty juice from all ingredients, tie with the xantana and lightly top with some walnut oil.

Roll the cut jelly through the crumble, pipe studs of the puree on the plate and place the cubes of liver with the jelly in between.

Garnish with the other components and the cresses and finally add the juice.


Restaurant Gut Lärchenhof

Hahnenstraße 1, Pulheim, Duitsland
T 0049/2238 9231016

Recipe: Torben Schuster
Source: Culinaire Saisonnier 93 - Summer 2019

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