3 Michelin Star Foie Gras|The French Laundry

We are making Foie gras, The French Laundry way, Foie gras au torchon. The French Laundry is a three Michelin star restaurant, located in Napa Valley, California. This three Michelin star restaurant is recognized as one of the best in the United States, and around the world. The French Laundry au torchon is based off of the classic French foie gras au torchon, where foie gras is cured, poached, thighly wrapped in a dish towel, known as a torchon in French and hung. This recipe comes from the The French Laundry cookbook.If you want to watch more The French Laundry recipes, check out one of the videos below.

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The foie gras was sent to me by Real Gourmet Foods. This video is not sponsored by and this is not an affiliate link. I like there service and product, and the have a ton of other amazing items!

INGREDIANTS
1 Lobe Foie, approximately 1 1/4 pounds
Milk to cover
2 tsp kosher
1/4 tsp freshly ground white pepper
1/4 tsp sugar
1/2 tsp curing salt
2 qt chicken stock

590g 1 lbs 3 oz
6g salt. 1%
1g white pepper .17%
1g sugar .17%
2 g curing salt .34%

24 bing cherries
125 ml red wine vinegar
60 ml water
60 g sugar

3/4 c arugula
18 tiny mint leaves
Evoo
Sel gris and Black pepper
Brioche rounds 1/4 inch thick

#michelinstar #foiegras #finedining

[DAAN]

Great video with some insider knowledge

[RhubarbAndCod]

Oh wow! That was utterly gorgeous Chef Parker! I love that idea about flavours becoming tiresome, and how to avoid it. Foie gras is such a rare treat for us, but if we're doing it, I want to do it up this way! Beautifully done!

[marcthibodeau]

thanks Chef Parker, this has found its way onto my Christmas tasting menu

[edzmuda]

Awesome video !! You know what’s good!!

[Hieuwaiian]

Keep up the good work. Great quality 🔥

[FennMeister]

Great vid. Way ahead of my league though!

[jaivas]

great channel, so you're going one by one the French Laundry's recipes? ive been meaning to get that book but i think just following written recipes for French Laundry would be impossible

[Sigfried]

Amazing bro. Keep posting this kind of cultural videos.

[denistran]

Did I correctly hear to poach it in chicken stock for 90 seconds? what temperature should the stock be at?
Also, how long does this keep in the fridge after it is prepared? it sounds like pretty long since it is cured?

[AlexWindover]

nice video! I would like to comment on your critique of adding a lot of flavors makes a dish confusing. It only becomes confusing if you don't know how to do it, but then again, all cooking is confusing if you dont know how to do it. Indian cuisine from Rajasthan to Tamil Nadu incorporates a TON of ingredients, side dishes and condiments into their dishes and can make it work. The same is possible in Western cuisine however, it is difficult and most failed attempts are met with the criticism of "keep it simple" or "why do you want to make things complicated" or "dont ruin great ingredients with all these other flavors". These criticisms are old fashioned and keep Western cuisine from progressing. But maybe I am missing something.

[JB-veze]

NAh. Fois should only be eaten pan fried.