A recipe from Jean-Francois Nulli, chef de cuisine at the JW Marriott Hanoi HotelLet’s sample some flavours of spring with seared rougie and a touch of sweet berries. Ingredients: serves 1100g strawberry juice40g balsamic vinegar20g sugar2 slices (80g) foie gras40g morels10g fresh raspberry150g pistachio100g cream100g milk20g onionsMethod:To make the berry coulis:- Warm the strawberry juice, balsamic vinegar and sugar together. Put 2 slices of foie gras on the coulis. Place pistachio ice-cream on the side. You can sample the dish at JW Marriott Hanoi Hotel, 8 Đỗ Đức Dục Road, Mễ Trì Dist, South Từ Liêm, Hà Nội.

Source: Viet Nam News March 26, 2017 02:03 UTC