Peel the cobs of corn and remove the kernels. Put the corn kernels to one side and keep the leaves and the cob to make the consommé. Place the corn leaves and the cob in a rondeau and add water from a height.
Leave to infuse on a gentle heat overnight. The following day, pass through a chinois, strain and keep warm.
Peel the shallots, and cut them very finely. In a saucepan, melt the butter then, add the shallots and cook the corn kernels on a low heat. Add the fresh oregano and the Espelette chilli pepper.
Half of the cooked corn will be used for the corn emulsion.
Make a brown caramel with the sugar and vinegar.
Mix the beer and mustard together then deglaze the caramel with this mixture.
Leave to cook for 5 minutes then take off the heat.
On a plate, make a circle with the esquites and the onion purée.
Place the foie gras escalope coated in caramel on the top, followed by the crunchy tortilla pieces. Place the corn emulsion next to it. Pour the corn consommé into a small jug to serve along with the dish.
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by Nicolas BoussinSee recipe