Icn plus

In the Lilian Ladouys kitchen

Guide to gourmet pairings.

Icn plus

"You cannot be a chef if you don’t like people."Joël Robuchon

Medium 06

Quail stuffed with foie gras, morel sauce and truffle

Martine’s comments:
«Quail stuffed with foie gras is already a delicious proposition, but if it is has also been deboned then the pleasure is even greater: your fingers are barely needed, except for the little thighs (if you are feeling greedy). This is delicious paired with a morel sauce, and the cherry on the cake is provided by a few slivers of truffle (which absolutely must not be cooked).»

Download the recipe
Medium 04

Forest pie

Martine’s comments:
«Cooking that gives pleasure is cooking done with others in mind. I thought that a wonderful pie made from porcini mushrooms, foie gras and duck breast could not fail to please. This is suitable for any season, as apart from the porcini mushrooms (and you may well have a little jar of them hidden in the corner) these delicious ingredients are available all year round.»

Download the recipe
Medium 01

Mille-feuille chocolate crunch

Martine’s comments:
«What could be better than some chocolate to round off a good meal, paired with an excellent wine? Enjoy some crunch with this delicate tuile, together with the richness that comes from the wonderful pairing of the two chocolate and coffee mousses.»

Download the recipe
Medium 03

Creamy rice, pineapple and spices

Martine’s comments:
«I am passionate about spices (if I were a spice, I would be cardamom). This blend with roasted pineapple was therefore a true delight which exploded on the palate against the softness of vanilla rice. I kept the sweetness to a minimum to bring out the strength of the spices and allow the flavour of the pineapple to come through.»

Download the recipe

Newsletter

To receive estate’s news, enter your email: