Gavin Kaysen, « Tournedos Rossini with Foie Gras & Truffles » – Soundbites

« Tournedos Rossini is a very traditional French dish of seared beef tenderloin atop a ‘crouton’ and topped with seared fois gras, often also topped with fresh black truffle (purportedly it was created for the composer Gioachino Rossini by French master…

Gavin Kaysen, "Tournedos Rossini with Foie Gras & Truffles" - Soundbites

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« Tournedos Rossini is a very traditional French dish of seared beef tenderloin atop a ‘crouton’ and topped with seared fois gras, often also topped with fresh black truffle (purportedly it was created for the composer Gioachino Rossini by French master chef Marie-Antoine Carême). From there, the dish can be garnished in many different ways to reflect the season. This is my late summer, early fall Rossini. It’s off the menu for the moment, but Rossini will make a reappearance in a different iteration late Fall, early winter. It’s one of those iconic French dishes with centuries of history. As a chef it’s fun to draw on a dish that’s sustained the test of time, and be able to bring it up to speed for today’s palate, while honoring the integrity of the classic. »

TOURNEDOS ROSSINI
Seared Foie Gras, Chanterelles, Spinach, Fresh Black Truffle

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