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Mini Cuchaule and Foie Gras Burger with Vacherin Fribourgeois Recipe
Mini Cuchaule and Foie Gras Burger with Vacherin Fribourgeois
Pierre-André Ayer, Le Pérolles, Fribourg, Suisse
Pierre-André Ayer, Le Pérolles, Fribourg, Suisse
Flavors of Fribourg
Total time: 15 to 30 minutes
Difficulty: Easy
Chef's Note

Cuchaule is a sweet saffron roll, a specialty of Fribourg. We're providing the recipe here. Otherwise, you can use a brioche-type roll.

Botzi Pear
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.

8 servings

- 8 mini cuchaules, 30 g each (see note)
- 400 g foie gras medallions
- vin cuit (cooked wine must)

Botzi Pear Compote
- 8 cooked Botzi pears (see note)
- 100 g red onion
- 30 g balsamic vinegar
- vin cuit, to taste
- 100 g mesclun chiffonnade
- crushed walnuts

Walnut vinaigrette
- 40 g olive oil
- 10 g walnut oil
- 25 g white balsamic vinegar
- 5 g aged balsamic vinegar
- seasoning
- 20 g chicken stock
- 5 g chopped shallot
- chives

- 50 g arugula
- 150 g foie gras parfait
- 32 roasted squash seeds
- diced cooked blue potatoes
- diced cooked squash

  1. Slice the cuchaules in half.
  2. Place them on a non-stick pan and keep cool.
  3. Cut the foie gras into 40-50 g medallions and place on a tray. Cover with plastic wrap and refrigerate.
  4. 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

  1. Core and finely dice the pears.
  2. 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.
  3. Correct the seasoning (adding a little balsamic vinegar if more acidity is needed) and remove from the heat.
  4. Place the chiffonnade of mesclun in a bowl; season with vinaigrette and crushed walnuts before plating.


  1. Combine the oils, vinegars, salt and pepper. Whisk together then add the chicken stock and aged balsamic.
  2. Finish with the shallots and chives.


  1. Warm the cuchaules in a moderate oven.

Cooking the foie gras

  1. 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.)
  2. Place some pear compote on the bottom half of each cuchaule.
  3. Top with a medallion of foie gras.
  4. Add the thin slices of Vacherin Fribourgeois AOP and place into a 180°C oven until the cheese melts, or place under a salamander.
  5. 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.


  1. Arranged the arugula leaves in a star in the centre of the plate and dress with vinaigrette.
  2. 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.
More recipe ideas

Photo: In collaboration with Vacherin Fribourgeois AOC

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