Vins de Bergerac et Duras

Poached egg, mushroom cream, pan-fried Périgord foie gras

To be enjoyed with :

Bergerac blanc sec | Bergerac rouge | Côtes de Bergerac rouge | Côtes de Duras rouge | Montravel blanc sec | Montravel rouge

1/ Mushroom cream

  • Clean mushrooms.
  • Chop onion and sweat.
  • Add button mushrooms and half the oyster mushrooms to cream, leave to reduce slowly, blend and season.
  • Fry remaining oyster mushrooms in a drizzle of oil. Put to one side once cooked.

2/ Organic poached egg

  • Poach eggs in boiling water one at a time for around 2 minutes (you can touch them and check the cooking time).
  • Put to one side.

3/ Pan-fried foie gras

  • Choose a deveined foie gras extra.
  • Cut into 1cm thick slices.
  • Quickly sear foie gras in a very hot pan.
  • Toast bread and top with foie gras.

4/ Plating

Add mushroom cream to a deep bowl followed by egg, mushrooms and pan-fried foie gras.

By Chef Vincent, Quai Cyrano

Chef tips

  • For best results, add white wine vinegar to the water when poaching the egg so the white sets around the yolk or make a whirlpool before you add the egg.
  • Clean your mushrooms with a brush instead of water to avoid them soaking up all the water.


Serves 4

  • 4 organic eggs
  • 1 baguette
  • 100ml crème fraiche
  • 200g oyster mushrooms
  • 1 white onion
  • 200g button mushrooms
  • 120g fresh foie gras extra

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