Serves: 4 
Difficulty: Medium

Delpeyrat and Saint Jean’s recipe is a delightful marriage of rich, creamy foie gras with the earthy taste of beetroot. The different temperatures and textures of this recipe will also really tantalise the palate.


  • 500g foie gras 

For the liquorice vinaigrette 

  • 2 cl sherry vinegar 
  • 2 cl sunflower oil 
  • Toasted sesame oil 
  • Powdered liquorice 

For the pan-fried cabbage 

  • 1 red cabbage 
  • Olive oil 
  • Liquorice vinaigrette 

For the beetroot marinade 

  • 1 beetroot 
  • 2 chopped garlic cloves 
  • Sherry vinegar 
  • 15g brown sugar 
  • 50g sesame seeds 
  • Toasted sesame oil 


1Clean the foie gras and cut into 4 escalopes.

2Brown them lightly in the pan, 1 minute on each side. Just before serving, bake the cutlets for 3 minutes at 180C.

3Mix all the ingredients for the liquorice vinaigrette together and set to one side.

4Cut the cabbage into julienne strips. Season with half the liquorice dressing and fry. Set aside.

5Peel the beetroot, then cut into small squares 1 cm thick. Boil for 30 mins, then drain.

1Marinate the cooked beetroot with the rest of the ingredients (except for toasted sesame oil and sesame seeds) for a few hours in the refrigerator.

6To finish the beetroot marinade, bathe with the oil and arrange a few sesame seeds on top. Set aside and serve cold.

7On each plate, arrange a rectangle of pickled beetroot and a liver cutlet. Serve with julienned red cabbage and finish seasoning with previously reserved liquorice dressing. Sprinkle the liver with a little fleur de sel. Decorate with seeds and licorice powder. Serve immediately.


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