Vegetables on cutting board

Paris: Red Kuri Squash Cream with Foie Gras Royale and Chorizo Julienne


Chef: Didier Pioline

Seasonal vegetable: Red kuri squash

The star ingredient of this French recipe is the humble red kuri squash (a winter squash that resembles a pumpkin). It’s a Japanese vegetable that’s best picked in winter, but it shouldn’t be eaten for another six months or so after that, as the flavour takes time to develop. They are often grown in greenhouses in Europe, as a minimum temperature of 10°C is needed for germination. Another fact about this distinctive squash? It tastes great.

Traditional French food in Paris


Paris is known for having some of the most refined dishes in the world. To the French, it’s known as ‘haute cuisine’. However, regardless of budget, something that’s consistent in French food is attention to detail, and the use of high quality ingredients. Moreish pastries, sumptuous moules-frites, freshly-baked bread, comforting onion soup, buttery escargots and decadent macarons are just some of the foods you can sink your teeth into.

From chic street cafés and fine dining restaurants to the labyrinthine boulangeries and expert cheesemongers, it’s clear that cooking is a real craft in Paris. Explore all the flavors of the French capital when you stay at the Radisson Blu Hotel Champs Elysées, which is located right next to the Arc de Triomphe.









 
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Try the recipe: Red Kuri Squash Cream with Foie Gras Royale and Chorizo Julienne


Serves: 10

Ingredients:

Red kuri squash cream
  • 1 kg red kuri squash
  • 200 g white onions
  • 1 litre of white stock
  • 1 litre of 35% fat cream
  • 200g sweet butter
  • Salt and pepper
  • Nutmeg

Foie gras royale
  • 100 g foie gras de canard
  • 1 egg
  • 50 g of 35% fat cream

Other ingredients
  • 170 g mild chorizo sliced julienne-style
  • Sliced bread croutons (3 slices of bread cut into small pieces)
  • 60 g chopped chives
  • 60 g red shiso

Tools:
  • Frying pan
  • Saucepan
  • Bowl
  • Conical strainer
  • Spherical containers
  • Bain-marie

Method:
  • For the squash cream: Sauté the chopped onions in the butter until soft, then add the sliced kuri and a little bit of white stock. Let it simmer and add cream until it thickens.
  • Mix and sieve the mixture.
  • For the foie gras royale: Bring the cream and salt to the boil. Crack the egg into a bowl, and add the foie gras.
  • Pour the hot cream over the foie gras and egg mixture, and blend until a smooth consistency is obtained.
  • Pour the mixture through a conical strainer then immediately pour into spherical containers (use as many as needed until the whole mixture has been poured).
  • Place film over each container, cook in the oven at 90°C in a bain-marie for about 20 minutes.
  • When cooked, set aside to cool at room temperature.
  • On a soup plate, lay out the foie gras royale, the bread croutons, the chorizo, chopped chives and a few red shiso leaves. Pour the kuri squash cream over the plate and enjoy!