Michelin Star Chef Etienne Krebs cooks for you his signature dishes

foie gras

🥗Healthier: duck liver

💰Cheaper: chicken liver

Duck liver offers a similar flavor profile at a lower price.

beef or veal stock

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lighter and lower in calories.

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: apple cider vinegar

Apple cider vinegar adds acidity without the cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

Prepare the Char fish and local ingredients.

Chop the mushrooms, parsley, and garlic.

Make parsley oil by blending grape seed oil, parsley, and salt and pepper.

Cook the mushroom mixture in a frying pan with olive oil, shallots, and chopped parsley until thickened with reduced beef broth.

Roast the Char fillet in olive oil over low heat to keep it tender.

Prepare a bed of mushroom ragu in a wide-lipped shallow bowl.

Add heated parsley oil over the mushroom ragu.

Place the Char fillet on top of the mushroom ragu.

Serve the dish with a suggestion for wine pairing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens