Storified by Arya McLean· Wed, Apr 03 2013 23:34:33
Michelin Chef Stephane Raimbault created this luxurious dish for his gastronomic restaurant L’Oasis, known for innovative Asian and Mediterranean fusion. In this gourmet cooking recipe, Foie gras is sliced into pieces of medallions and wrapped in chard leaves then cooked in salted boiling water. A sauce is made with chard leaves, veal gravy, parsley, butter, and vinegar and poured over the dish. This is an unusual and delectable appetizer best paired with a bottle of Condrieu, one of the best white wines in Côtes du Rhône. Full-bodied with strong and rich flavors and hints of pear, almond, and apricot, Condrieu enhances and complements the flavor of the gourmet dish.
Also known as swiss chard, chard is a leafy green with tender flesh and crisp, thick stalks. Similar to spinach in texture and flavor but stronger and more aggressive, chard is seasoned with vinegar in this recipe to counter-balance its bitterness. Its naturally intense flavor is an excellent foil for the fatty richness of foie gras. Chard can come in different colored stalks, some white, others red (or ruby), pink, yellow, and some golden orange. Chard leaves are sometimes sold as a multi-colored bunch, known as rainbow chard, which make an excellent and impressive presentation on the plate. The taste is the same although the ruby-stalked varieties have a sharper flavor. When choosing chard, what is important is that the leaves are fresh, bright green with no discoloration.
After rinsing in cold water, separate the chard leaves from the stems. The leaves cook faster than the stems. In this recipe, chard is used in two ways: as a wrapper for the foie gras and as an ingredient for the sauce. Leave the ones that will be used for the wrapper whole. You want to use the largest leaves to make the wrapper. Chop the rest of the chard, which will be used to make the sauce. It takes about two minutes to cook chard in a sauté pan.