The Chef Pierre Teyant

Pierre Teyant joined the team at Le Château des Îles in the early 2000s.
A passionate chef, he offers seasonal menus crafted with care and creativity.

« Since the age of 4, I knew I wanted to become a chef.
After earning a technological baccalaureate and a culinary BTS diploma, I completed a two-and-a-half-year apprenticeship at the restaurant of the Westminster Hotel. »

A Recipe from the Chef

Pan-seared foie gras escalope with oysters, delicate vegetable tartlet and seaweed marshmallow, served with an oyster vinaigrette.

This original recipe was created by Pierre Teyant for the Trophée Masse competition and was also featured in L’Hôtellerie Restauration.

Ingredients for 4 servings

1 large foie gras (approx. 600 g)
250 g of flour
14 oysters (No. 2)
200 g of butter
8 baby carrots with tops
200 ml of veal jus
12 green asparagus spears
4 baby artichokes (poivrade)
4 baby leeks
150 g of dried sea lettuce
2 lemons
50 g of mustard
250 ml of heavy cream
3 gelatin sheets
Chives
Olive oil
Soy sauce
Salt, pepper

Preparation Steps

Peel, trim and cook the vegetables, each according to its appropriate method.
Prepare a shortcrust pastry and line four 6 cm tartlet moulds. Blind bake until golden.
Cut four slices of foie gras and keep chilled.
Open the oysters, discard the first liquid, cut them in half, and set aside the trimmings (bardes).
Prepare the seaweed marshmallow: combine cream, 2 oysters, 50 g of sea lettuce, and gelatin. Heat gently, blend and strain. Transfer into a siphon, fill the moulds, and refrigerate until set.
Make the vinaigrette using the oyster trimmings and mustard, then emulsify with olive oil.
Reheat the vegetables and arrange them in the tartlets. Unmould the marshmallows, roll them in dried seaweed, and place on top.
Season and pan-sear the foie gras slices for a few minutes on each side, then keep warm. Deglaze the pan with soy sauce, add veal jus, and finish with butter.
Place oyster halves over the foie gras slices, glaze with the sauce, and plate immediately.