Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. In a saucepan, add the figs, orange jus and zest, sugar and vanilla and cook the fig compote; excellent and set aside 2. In a saucepan, heat the red wine and reduce it to a semi-liquid stage; season to taste 3. Prepare all decorations, such as flowers, leaves and herbs 4. Heat a medium-sized pan to medium heat 5. Dust the foie gras in flowers and sear in the pan until cooked to a liking 6. Season with salt and pepper 7. Drain on paper towel 8. Arrange the sauce on the plate 9. Decorate with the pan-fried foie gras 10. Arrange the fig compote to your liking and decorate it with edible flowers, leaves and herbs

80|Page