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Panettone French toast with pan-seared truffled foie gras
> Estimated gourmet budget for the entire recipe: €10–15 per person
Ingredients
> 1 panettone (500 g)
> Plantin 7% truffled semi-cooked foie gras
> 20 cl heavy cream
> 3 eggs
> 50 g light brown sugar
> 30 g butter
> 1 tbsp rum (optional)
> Himalayan pink salt with truffle – Plantin
Golden panettone French toast, delicate burst of pan-seared truffled foie gras
This starter celebrates the harmonious contrast between golden panettone French toast and the refined delicacy of pan-seared truffled foie gras.
The warmth of the toasted brioche reveals all the aromatic depth of the truffle, creating a subtle, elegant pairing.
In the Plantin spirit, this composition highlights purity of flavour and precision of technique, offering a generous, warm and resolutely gourmet starter.
Cook this recipe with Plantin products
Preparation – Panettone French toast & pan-seared truffled foie gras
In a bowl, whisk the cream, eggs, sugar, salt and rum.
Cut the panettone into slices about 2 cm thick.
Heat a large pan with 15 g butter.
Dip each slice in the cream–egg mixture to lightly soak it, then brown each side for 1 to 2 minutes until golden. Keep warm.
Open the Plantin truffled foie gras carefully.
Heat a small non-stick pan without adding fat, then add a drizzle of extra virgin olive oil.
Cut 2 cm-thick medallions and sear them for 30–40 seconds on each side to keep a soft centre.
Place one medallion on each slice of panettone.
Place a warm slice of panettone French toast, then a medallion of truffled foie gras on top.
Finish with a pinch of pink salt and freshly ground pepper.
Add a few black truffle shavings if desired to intensify the aroma.
Chef Plantin’s tip(s)
Take the truffled foie gras out 10 minutes before cooking so it reaches room temperature.
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Do not exceed 1 minute total cooking per medallion to preserve tenderness and truffle aroma.
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Serve the panettone French toast warm, just golden, with red fruits or a light coulis: the warm–cold contrast elevates the truffled foie gras.
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