Mainstream Whipping Scenes

The great chefs of this country from Madrid Fusion recommend measures to withstand the crisis that plagues us to begin to reduce the excesses. I personally agree with his thesis, which many people thought that the luxury gourmet restaurants would not notice too the effects of the crisis. They believed that his customers purchasing high-level does not affect this time. Unfortunately appears that these ideas were totally wrong for now that the storm really begins to increase steadily, we find that the harsh reality is that most people notice their effects. From Madrid Fusion

recommend us to lower prices and therefore intend to work with gender are cheaper, but always fresh and never poor. For this idea to be proposed the use of creativity, imagination and good taste as weapons to make gender more affordable dishes worthy of a letter from a gourmet restaurant and is able to tweak a little to low prices.

I personally believe that this solution may be valid even that is not without controversy, it is normal that many top restaurateurs think that the cure can be worse than the disease if they lower the quality of the genres they are used to their regular customers. Maybe the solution is in trying to find a middle way touch the cards in these establishments continue to offer these kinds of expensive luxury that customers are accustomed to, but at the same time offer more affordable alternatives.

this line is the recipe that I propose below. It is a puff pastry with foie gras and mango pulp mounted brik, whose land cost does not exceed € 3.20, which would allow us to offer it as a cold starter of our menu to a price about 9 €. In this way we would have an operating margin in the dish of 68%. As this is a dish made with foie think is not bad. There are two keys. First, the technique of cooking foie vacuum that allows us to minimize the losses, and second the foie used. In this sense to say that so far used foie extra quality micuit for the preparation of this dish, its price may be around 32 € / kg, however this time I've tried it with foie gras 1 st Mark Martiko that round the 26 € / kg and the result has been really good. At the end of the post attachment tab cost of the dish.

crisp puff pastry foie gras and caramelized mango

Ingredients

Foie Micuit in loop vacuum cooking. 0.60 Gr (see recipe) Pasta
Brik. 1, sheet and measured
Boiron Puree mango. 30,
gr brown sugar, C / S
Mango in Syrup. 30, gr
Violet petal jam. 0.30 Gr

To decorate the platter
mesclun lettuce Alfalfa
Gemines
Two
scallions 1 tomato cherry
Development

Foie
As an important part of this dish should be noted that the foie micuit we have it ready in advance of at least 24 hours. The cooking of foie the vacuum will make following the recipe published on the subject in this blog. Mango in syrup

Peel mangoes, remove seeds and cut into thin slices
Prepare a syrup so much cool and dip in the mango sheets. Book maintainer to +2 º C

For the pasta can be used brik brik dough or paste spring rolls, I use the second floor and found in Oriental food stores. Having two sheets of pasta on one another and cut into rectangles of about 5 x 5 cnt. Fry in oil until they browned. If production is fairly airtight container stored in silica gel to resguárdalo moisture.

The violet petal jam made the land purchase.

Assembly and presentation. Mount

Napoleon in the following order. Sheets
mango puree pasta + + 30 g slice of foie + sheets + Mashed mango pulp slice of foie + Gr + 30-three layers of mango in syrup.
Garnish with mesclun lettuce, the sprouts and chives, put beside the violet petal jam, sprinkle yarrow over it with brown sugar and burn with a dobujos soplete.Rematar with Pedro Ximenez reduction
STATEMENT OF COST

GENRES MEASURE QUANTITY UNIT PRICE PRICE U

spring rolls Pasta 0.14 0.21 1.5 Unit

empty cooking foie mi-cuit 28 1.68 0.06 kilo

Boirion kilo Mango Puree

7.62 0.03 0.2286 0.02 1.46 kilo brown sugar

0.0292

Other Decorations unit 1 0.30 0.3

violet petals jam

11.1 0.03 0.333 kilo

Mango in syrup kilo 2.2085 0.03 6.95 0.20 PX

Reduction

COST RATION INGREDIENTS OBTAINED
3.1893 1
3.1893 COST PER SERVING

GROSS MARGIN PRICE 68.107% SALE 10