Kim Milan's Pigeon Foie Gras Pithivier

Cooking tips 💡

• The key is to carefully wrap the Swiss chard leaves and mousseline layer to act as a waterproof barrier, preventing the pastry from becoming soggy.
• Before baking, pierce a small hole in the top pastry to allow internal steam to escape, ensuring crispness.
• Allow sufficient resting time so that when sliced, the juices do not run out and the cross-section remains neat.

Recommended for 🙋

• ⭐Those who want to challenge the highest French classic culinary techniques and layering structure.
• ⭐Those who wish to present perfect haute cuisine at a special home party or dining event.