Cuchaule is a sweet saffron roll, a specialty of Fribourg. We're providing the recipe here. Otherwise, you can use a brioche-type roll.
The Botzi pear is a Fribourg specialty, characterized by its notes of green apple and grass, fermented fruit (apple must and to a lesser extent sour pear) or ripe fruit, combined with cooked caramelized flavors (compote and burnt sugar); there is also a pleasant suggestion of vanilla.
- Slice the cuchaules in half.
- Place them on a non-stick pan and keep cool.
- Cut the foie gras into 40-50 g medallions and place on a tray. Cover with plastic wrap and refrigerate.
- Trim the rind from the Vacherin Fribourgeois AOP, and cut into thin slices the same size as the foie gras medallions; set aside on a plate.
Botzi Pear Compote
- Core and finely dice the pears.
- Peel and thinly slice the red onion. Sauté in butter with a little salt and sugar until lightly colored. Deglaze with balsamic vinegar, add the diced pear and simmer. Add a little vin cuit, and simmer 10 minutes longer.
- Correct the seasoning (adding a little balsamic vinegar if more acidity is needed) and remove from the heat.
- Place the chiffonnade of mesclun in a bowl; season with vinaigrette and crushed walnuts before plating.
- Combine the oils, vinegars, salt and pepper. Whisk together then add the chicken stock and aged balsamic.
- Finish with the shallots and chives.
- Warm the cuchaules in a moderate oven.
Cooking the foie gras
- Season the foie gras medallions with salt and pepper; heat a non-stick skillet, add the medallions and brown on one side until crispy; turn and brown the other side. Transfer to a paper-towel lined plate to remove the excess fat (do not overcook the foie gras because it will cook further with the cheese in the oven.)
- Place some pear compote on the bottom half of each cuchaule.
- Top with a medallion of foie gras.
- Add the thin slices of Vacherin Fribourgeois AOP and place into a 180°C oven until the cheese melts, or place under a salamander.
- Once the Vacherin Fribourgeois AOP is well melted, add a little chiffonade of seasoned greens, top with the top half of the cuchaule and insert a pick.
- Arranged the arugula leaves in a star in the centre of the plate and dress with vinaigrette.
- Using a piping bag with a star tip, pipe three nice rosaces of foie gras parfait, topping each one with a squash seed. Decorate with the finely diced blue potato and squash as well as the toasted seeds.
Photo: In collaboration with Vacherin Fribourgeois AOC
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