Top Class cooking with Bistrot Saveurs

Since moving to Castres, I have been doing the kind of thing you normally do when living in a small town and that is looking for the best place to eat. We lived here for a month or two and needed a decent break away from the small Air bnb apartment in search for greener pastures, even if it was just for one night. Bistrot Saveurs was my saving grace that night!

Have a look at the video below to see what Simon Scott, owner and chef of Bistrot Saveurs is serving up for us. You can find the recipe below if you would like to try this at home. Or even better pop in have a taste or come for cooking classes. Who can say no to that!

Here is the video:

FOIE GRAS "APERO CUBES" with yellow beetroot chutney, foie gras mousse and gingerbread crackling.

Yellow beetroot chutney

250g yellow beetroot (cut into small cubes)

250g white balsamic vinegar

250g shallots (cut into small dice )

150g sugar

1/2 small chilli

Method:

1. Bring to the boil the vinegar and sugar.

2. Then add the rest of the ingredients and cook over a low heat. until all cooked and it looks a bit like jam.

3. Check the seasoning and cool.

Gingerbread crackling

240g glucose

160g white fondant

160g dried gingerbread

Method:

1. Cook together glucose and fondant to 121°(soft ball).

2. Add dried gingerbread to this mix away from the heat ,bind together and then pour onto a non stick mat.

3. When this has set like toffee break into pieces and grind to a powder in a food processor.

4. Now take a tea strainer and dust thinly in a circle shape onto a non stick mat then place in the oven at 180° for 1 minutes until it has just melted.

5. Allow to cool then remove from the mat.

6. Store in a air tight box.

Foie gras mousse

250g cooked foie gras terrine

75g cream

Method:

1. Cut foie gras into pieces and blend with the cream in a food processor at room temperature.

2. Check seasoning.

3. Place in a piping bag.

Foie gras cubes

I just cooked foie gras terrine and cut into large cubes.

Beetroot espuma

250ml beetroot juice

2g agar agar

Method:

1. Boil beetroot juice with the agar agar for 2-3 mins add salt and pepper.

2. Pour cream in to a siphon and add to gas charges.

3. Store in the fridge.

To dress the plate:

1. In the centre make a circle 2mm high with the chutney, then place neatly three cubes of foie gras on this with a little foie gras mousse between each cube.

2. Top with the gingerbread crackling and a few micro herbs .

3. Finally with the siphon place three beetroot clouds around the plate.

For more info about Simon and his exceptional restaurant visit his Facebook page.

I just want to say a big thank you for Simon for letting me invade his kitchen, it was a real treat!