Foie Gras Soup with Lentil Gnocchi and Balsamic Onions
"Earth, color, red things," are the words Pierre Gagnaire uses to describe the Hermès perfume that inspired his dish, Parfums de Terre. This marvelous soup is one of the dish's seven components. Both the foie gras that enriches the broth and the lentil gnocchi are earthy; the lightly pickled onion wedges add brightness and tang, not to mention a hint of color. Chef Coverage from F&W Editors More French Dishes
July 2010
Gallery
Credit:
© Akiko Ida & Pierre Javelle
Recipe Summary
Ingredients
Directions
Make Ahead
The boiled gnocchi can be lightly tossed with oil and refrigerated overnight.
Suggested Pairing
Red wines from Burgundy (made with the Pinot Noir grape) are revered for their complexity and focused fruit, and are terrific partners for this luscious, earthy soup.