This year at Le Bristol, Epicure’s Head Chef Eric Frechon is celebrating two very important anniversaries: his 20th year at Epicure and his 10th year holding the world’s most prestigious honour for chefs – 3 Michelin stars. Frechon is best known for his signature dish, macaroni stuffed with black truffle, artichoke and duck foie gras and baked with Parmesan cheese. To celebrate Chef Frechon, we’re giving you the chance to make the dish at home with the (somewhat) simplified recipe below. And once you’ve given it a go in your own kitchen, you can come to Le Bristol Paris and try Frechon’s version at Epicure. You know, to compare notes…
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Stuffed macaroni with black truffle, artichoke and duck foie gras au gratin
2 sprigs fresh thyme
3 cloves peeled garlic
2 bay leaves
20 Candele Pasta tubes
Juice of half a lemon
6 Macau artichokes
400g diced foie gras
200g minced black truffle
Fine grated mature Parmesan cheese
750ml whole milk
250ml single cream
70g grated Emmental
Salt & pepper
60g fine rocket leaves
60g curly endive
For the pasta
Place the thyme, garlic and bay leaves in a large pot of water and bring to a boil. Add salt and the candele pasta and cook for 4 minutes. Remove the pasta tubes and lay flat on a clean tea towel for 1 hour. The pasta will continue to enlarge, making it easier to stuff. Once cool, trim the pasta at lengths of 10 cm.
For the Stuffing
Bring a fresh pot of water to a boil. Add the lemon juice and Macau artichokes and cook until the leaves pull away from the centre easily. Remove artichokes from water and peel off all of the leaves. Dice the artichoke hearts and separate 100g, placing the rest in a large mixing bowl. Grind the 100g of diced artichoke in a food processor until it becomes a thick paste. Add the diced foie gras, minced truffle and the artichoke paste to the bowl with the diced artichoke. Season with salt and pepper and stir until combined.
Stuff the macaroni with the mixture and place in a large baking dish. Set aside.
For the Mornay Sauce
Melt the butter in a small saucepan over medium-high heat. Add flour and stir with a whisk to create a pale yellow roux (1-2 minutes). Gradually add milk and single cream. While whisking constantly to prevent burning, bring sauce to a boil and then lower heat to simmer and cook for 3-4 minutes. Remove from heat. Add Parmesan and Emmental and stir until melted into sauce. Season with salt and pepper to taste.
Pour Mornay sauce evenly over stuffed macaroni and sprinkle with grated Parmesan. Bake at 190˚ for 10-15 minutes, or until golden brown.
Place 3-4 stuffed macaroni in the centre of a round or rectangular plate and garnish with 3 rocket leaves and 3 curly endive leaves.
Optional: Decorate the plate with a swirl of truffle jus and smooth supreme sauce around the stuffed macaroni.
Serve and enjoy. Bon appétit!