Guest Chef recipes

Foie gras, raspberry crispy rice & caramelized apples

Category: Starter

Ingredients for 4 portions:

  1. 180 gr. Foie gras in slices
  2. 50 gr. Green apples
  3. 50 ml Canola oil with butter flavor
  4. 50 gr. Brown sugar
  5. 10 gr. Fleur de sel I.G.P.
  6. 20 gr. Mix forest fruits
  7. 20 ml Cognac
  8. 50 ml Gravy sauce
  9. 25 gr. Raisins
  10. 20 gr. Crispy rice flakes with raspberry
  11. 25 gr. Nutmeat
  12. 100 gr. Flour
  13. 80 gr. Butter
  14. 1 egg

Preparation time:  1 hour & Execution time: 15 minutes


  1. For the foie gras:
    1. In a non-stick pan use the 1/5 of the canola oil in order to brown off the foie gras slices from both sides.
    2. Put it in the oven in 185 degrees for 5 minutes.
  2. For the caramel fruits with the nuts:
    1. Heat up a pan.
    2. Once it is heated up, add the cleaned apples, the nuts and the rest of canola oil.
    3. Once they get dried, sprinkle with the brown sugar and mix them for 3 minutes.
    4. Reduce the heat by pouring the cognac.
    5. Add the gravy sauce and simmer for 6 to 7 minutes.
  3. For the cylinder of the pate brisee
    1. Bring the butter to room temperature.
    2. Blend the butter in a low speed and add the flour and the egg.
    3. Once they become a dough that can be easily removed from the blender, cover it with a plastic wrap and keep it at the fridge for half an hour.
    4. Put the dough in a non-stick paper, cut it in slices of 10 cm width and create a cylinder shape.
    5. Dab egg yolk and bake it for 10 minutes in 180 degrees.
    6. Once it is baked, “baptize” it in the mix forest fruits.

Enjoy your meal…
Special credits to the Kappa Resort Restaurant for their hospitality

Chef: George Kabakis

Motto: ” Use good raw materials and the result will not disappoint you.”