Faux foie gras and VegeKviar tartlet

4/27/25, 8:00 AM

Chef Simon Flaouter proposes a recipe for a vegetarian alternative to foie gras and caviar.

This recipe from Simon Flaouter, chef at Le Brouard restaurant in Saint-Maur-des-Fossés, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 4
Preparation time: 30 min
Cooking time: 35 min
Marinade/rest: 24 h/12 h

Ingredients for Simon Flaouter's faux foie gras and VegeKviar tartlet

For the faux foie gras

150 g cashew nuts
50 g dehydrated mushrooms
50 g blond miso
¼ tsp. pepper
¼ tsp. allspice
½ tsp. cognac
½ tsp. tomato paste
½ tsp. cider vinegar
80 g deodorized coconut oil
0.5 g agar-agar
½ tsp. salt

For the VegeKviar

50 g tapioca pearls
4 nori seaweed leaves
20 cl soy sauce
For the candied eggs
4 egg yolks
20 cl soy sauce

For the beet pickles

100 g beet
10 g sugar
1.5 tbsp. vinegar

For the tartlets

4 sheets of brick pastry
20 g butter

Steps for Simon Flaouter's faux foie gras and VegeKviar tartlet

vegeKviar (the day before): Mix the nori leaves with 2 tablespoons of water and the soy sauce in a blender, leave to infuse for 2 h at room temperature. Strain through a sieve. Cook tapioca pearls in a pan of boiling water until translucent. Rinse thoroughly in cold water. Mix the pearls with the brine and leave to marinate in a cool place for at least 24 h.
Faux foie gras (the day before): Soak cashews overnight in water to soften. Hydrate the dried mushrooms in boiling water for 15 min. Blend the cashews with the mushroom infusion (without the mushrooms). Add cognac, allspice, pepper, salt, agar-agar, cider vinegar, tomato paste, miso and melted coconut oil. Heat the mixture over medium heat for 5 minutes, until it thickens. Pour into a tin and refrigerate overnight.
candied eggs (the day before): Mix the soy sauce with 20 cl water and dip the egg yolks in. Leave to marinate for 12 h.
Beet pickles: Cut beet into petals using a cookie cutter. Boil 12 cl of water with the sugar and vinegar, pour over the beet petals and cover. Leave to cool to room temperature.
Tartlets: Melt the butter and spread over the brick pastry sheets. Bake between 2 tartlet pans (to shape) at 180°C for 6 min.
Presentation: Place a sheet of brick pastry in the middle of the plate, and spread the faux foie gras mixture over it. Make a nest for the candied egg yolk. Arrange the beet petals around and finish off with the VegeKviar.

Has this recipe inspired you to discover Simon Flaouter's cuisine? Read the Gault&Millau review of Le Brouard.

This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.

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