Valette company marketing promotional tool for catering channel and chefs. Designed and edited by Gerry Long HONG, who is former area export manager Asia from 2014 to 2017. Photo credit: Valette foie gras, Cifog, Foie gras Périgord, Gerry Long HONG, Copyright: Valette foie gras, Gerry Long HONG

1. RECIPE BOOKPROFESSIONAL & GASTRONOMY
料理本
菜谱
수령 대장

2. RECIPE BOOK
VALETTE
PROFESSIONAL & GASTRONOMY
Editor & Graphic Design: Gerry L. HONG
© Photo: NR photo, Philippe Asset, Gerry L. HONG
2016 - 2017 edition

3. VALETTE
SINCE 1920

4. MAISON VALETTE
When Adrien VALETTE was 35 years old, he took a
decision that would not only change his life, but also
his family's future. He chose to be a broker, travelled
from market to market in search of the best French food.
1920 - How It All Begins
當安卓·華麗 (Adrien VALETTE) 先生 35 歲時，他做
出了一個決定，這不僅改變了其自身的命運，還有其
家族的未來。他決定成為一名專業法國美食銷售商，
在田園與市集間尋找最優質的法國名貴美食。
1920 - 一切始於這裏
在聖歇爾 (Saint-Clair) 村莊，創始人的兒子雷恩·華
麗 (Rene VALETTE) 先生開始使用父親篩選的高質
原材料創造令人驚艷的美食產品。從那以後，聖
歇爾成為了華麗家族的搖籃與象徵。
1945 - 美食搖籃
In Saint-Clair village, since then, their son René
began to use these best ingredients to create amazing
recipes. Saint-Clair has become the cradle and the
symbol of VALETTE family for the past 96 years.
1945 - Cradle of Gastronomy
René VALETTE was selecting the Perigord black truffles.
René and his wife were succeed to make a recipe which
never existed before. They mixed two legendary
ingredients, foie gras and black truffles together to
create an amazing product, which is still selling today.
1950 - Legendary Recipe
Following the great success in the Southwest of
France, Maison Valette presented in Paris in 1998.
Thanks to premium quality and innovative image,
Maison Valette has been recognized by Parisians.
1998 - Gastronomy Ambassador in Paris
To reply to strong market needs in the world, Maison
Valette entered to international market since 2007.
We are presented in more than 30 countries and
participate to he most famous salons in the world.
2007 - International Presence
A PASSION, A TERROIR, A FAMILY, SINCE 1920
1950 - 傳奇配方
積累了 30 餘年的配方研究經驗後，雷恩與他的妻
子成功創造出一款獨特配方。他們創世紀的將兩
種法國傳奇原材，肥肝與黑松以精細比例搭配，c
研發出一款銷售至今的產品： Pastignac。
1998 - 巴黎美食大使
華麗精品美食店在南部取得亮麗成績後，家族決
定在世界旅遊聖地巴黎開業第一家店鋪。感謝與
卓越品質與創新精神，華麗產品很快受到巴黎人
與追尋高品質客戶的認可。如今已有 5 家分店。
2007 - 積極開拓國際市場
為了滿足國際市場的需求，自從 2007 起，華麗產
品已出口至三十多個國家，主要集中於專業專業
渠道。我們積極參加歐洲與亞洲等世界知名食品
展會，蒐集世界各地美食信息並積極反饋於客戶。
- 6 -

5. We would like to thank the associations below
who have greatly assisted us, they are:
- Perigord Foie Gras Association
The Association is a professional organization
supported by alliance of Perigord food
specialists to promote Perigord products.
As Perigord foie gras is the most famous foie
gras in the world, Valette is the one of first
maisons who devotes its effort to promote the
quality and the origin of Perigord foie gras.
Thanks to Mr. Alexandre LEON and chefs’
contribution for the amazing recipes.
For more information, please visit:
www.foiegras-perigord.com
- CIFOG
is officially recognized since 1987, represents
all professionals in the fattened poultry sector.
It aims to propose foie gras and other products
resulting from fattened poultry.
For more information, please visit:
www.lefoiegras.fr
今天，廚師們面臨來自消費者更多渴望
的挑戰。考慮到需要在有限時間內將所
有的細節盡善盡美，主廚們希望有更多
的啟迪將無以倫比的美食實現。
此書的靈感來自於我們對世界各地客戶
需求的理解與對美食的熱情。
我們致力於彰顯美食重要價值並以積極
專業態度展現我公司文化與我們所做的
一切。因此，我們通過傳遞高品質與原
創性產品與服務支持將以實現。
從觀察，潛在趨勢到創造性概念，我們
與合作夥伴一起將原料知識與料理設計
轉化為競爭優勢。
有關更多華麗專業美食信息，請致電：
+33 (0)5 65 41 62 36 或電郵：export@
valette.com
ABOUT THIS BOOK ACKNOWLEGEMENTS
Today, Chefs have more and more challenges
to meet customers' desire. Considering their
limited time to do everything perfectly, they
are eager for new recipes ideas to make the
excellent cuisine come true.
The inspiration for creating this book comes
from our understanding to the international
customers' needs and passion for gastronomy.
We are committed to sharing considerable
value and making an active impact on our
society through every product we promote
and everything we do. We achieve this by
expressing premium and origin through our
products and support service.
From observation to emerging trends and
creative ideas, we work with our partners to
turn ingredient knowledge and recipe design
into competitive advantage.
To learn more about Valette Professional &
Gastronomy, call us at +33 (0)5 65 41 62 36
or contact us at export@valette.com
關於此書 致謝
我們感謝以下組織機構對我們的大力支
持，它們是：
- 貝爾格肥肝協會
該組織是由貝爾格地區肥肝與美食生產公
司聯盟贊助支持的專業組織。
貝爾格肥肝是世界最有名的肥肝產區，華
麗家族也是該地區最先致力於推廣貝爾格
產地肥肝的先驅公司之一。
感謝 Alexandre LEON先生以及廚師們的傑
出貢獻與精彩菜譜。
如需更多信息，請訪問網站：
www.foiegras-perigord.com
- CIFOG
在 1987 年建立並受到行業官方承認法國
肥肝協會，代表了法國全部肥禽類，即用
於製作肥肝產品禽類產業機構。它的主要
任務是推廣肥肝以及其他附加產品。
如需更多信息，請訪問網站：
www.lefoiegras.fr
- 8 - - 9 -

6. recipe designfor professional hospitality
Amazing Gastronomy. Full of Passion.
At Valette Professional & Gastronomy, we
keep our commitment to bringing variated
inspirations so our customers can develop theirs.
And we make it easily understand for you
to offer the options today's high-profile
customers demand across a wide range of
categories.
Use this recipe book to discover incredible,
full-flavored, trendsetting ideas with the
professional profiles you need. You'll find
recipes that fit the creative requirements
and that work across the different premium
channels in the world.
To understand prefectly our idea, please take a
little time to learn some important parameters
we design (see appendix I) . They will help you
making right decision when you face to the
cutsomers' needs.
Otherwise, in the appendix II, the tables
shown can help you finding easily the
appropriate recipe or making your own
creation according to different parameters and
ingredients.
驚艷美食。熱情四溢。
在 華 麗 專 業 美 食 (Valette Professional &
Gastronomy) 世界裡，我們致力於為客戶
帶來靈感來源以便他們能夠豐創造豐富的
食譜。同時，我們希望您能夠通過設計理
念明白高級客戶對食材的潛在選擇可能以
便更好地滿足他們的需求。
使用此菜譜，您將會發現難以置信，充滿
味覺誘惑與前沿的專業理念。您將會看到
這些元素與信息如何滿足廚師以及餐飲消
費者對美食的苛刻需求。
為了使您能夠更加明白我們的理念，請花
費一些時間去了解影響菜譜設計中的一些
重要參數 ( 見附錄一）。它們能夠幫助您
在面對消費者需求時做出果斷迅速的最佳
選擇。
除此之外，在附錄二裡，詳盡的專業表格
能夠幫助您快速輕鬆的尋找適合的配方與
食材，用以創造適用與您自己的食譜。
- 10 -

7. QUALITYmeet chefs' needs
For most chefs, creating one of innovative and
unique plat would be a crowning achievement.
Every chef wants to make a difference and wants
people to eat well.
Keeping control over the quality and service are
very important for chefs. Sometimes, they have
to test hundreds of combinations of raw material
, ingredients, seasoning methods and cooking
parameters so that can create a perfect recipe.
Otherwise, the quality of the raw material
decides all the things from the very beginning,
and chefs must guarantee its quality before using
it.
Since 1999, Maison Valette has been beginning
to supply premium and original foie gras products
for professional channels in France and then to
the world.
Our protected geographical indication guarantees
that our foie gras and duck products come from
the specific region in France and controlled by
more than 100 control points. As the owner
of 57 Paris general agricultural competition's
medals, we are the leader for providing premium
foie gras and related products in France. The IFS
certification guarantees our quality system is
protected everyday.
對於很多廚師而言，創造顛覆性與獨一無
二的菜餚是一項頂級榮譽。每一個主廚都
想做出不同並使食客吃的更好。
控制質量與服務對於主廚來講是重中之重。
有時候， 他們需要對原材料， 配方， 醃製
方法與烹飪參事進行上百種的混合測試以
便創造出完美的菜譜。另外，原材料的質
量從一開始便決定了一切，在大規模使用
之前，廚師需要確保它們的質量能夠使用。
從 1999 年以來，從法國到國際市場，華麗
家族一直在為專業餐飲渠道提供最優質與
原創的肥肝產品。
我們的歐盟原產地保護認證確保華麗出產
的肥肝與鴨肉產品來自法國特定傳統飼養
與生產區域， 並擁有超過 100 項質量控制
點。
作為 57 枚巴黎美食大賞獎牌擁有者，我們
是提供頂級肥肝與相關產品的法國品牌領
導者。 IFS 認證則保證我們的質量系統在
全年 365 天都受到保護。
- 13 -

8. Marie Rougier
Mme. ROUGIER, Michelin-starred chef,
has began her cuisine career when she was 40
years old. Today, she owns a grand restaurant
in Monbazillac, “La Tour des Vents”, this
Michelin restaurant is one of the most famous
restaurants in this region.
She participated EGAST “Women... and
chefs” as the president of the jury in 2014.
As one of few women chefs in France, for her,
cooking means using the good products with a
suitable cooking and good seasoning process.
Furthermore, she thinks raw products quality
are very important.
For the meat products, this Michelin-starred
chef prefers using Perigord poultry and foie
gras to make creative recipes.
In this book, she presents two innovative
recipes with foie gras and duck meat for us:
- Crack duck confit, panacotta of foie gras
and 2 duck breast tartare (winner of Perigord
recipe game)
- Millefeuille of foie gras, veal sweetbreads, lobster
and citrus emulsion.
ROUGIER 主廚 , 是米其林星級廚師，在
40 歲時，她決定開始真正的廚藝事業。
今天，她擁有一間位於Monbazillac的餐館。
這座命名為“風之塔”的米其林餐廳是當地
最有名的餐廳之一。
在 2014 年，她在 EGAST 食品展舉辦的 “ 女
人與廚師 ” 競賽中擔任評委會主席。
作為法國廚師屆中少數女主廚的代表之
一，對於她而言，烹飪意味著將優質的原
材料在適當的條件下烹煮與醃製。此外，
她認為原材料產品的質量尤其重要。
肉產品裡，這位米其林星級廚師喜愛使用
貝爾格的禽類與肥肝產品，用以創造佳餚。
在這本書裡，她將帶來兩篇創造性菜譜，
它们分別是：
- 香酥脆皮油封鴨肉，肥肝奶凍與韃靼鴨
胸肉（貝爾格菜譜設計獲獎菜譜）
- 肥肝牛胰千層酥配海蜇蝦與柑橘瓊脂
- 15 -

9. Christian Borini
Mr. Christian BORINI, Argentine-born Chef,
owns the restaurant El Borini in Issigeac. He
serviced at Chateau la Tuiliere and l'Assiette de
foie gras in Sarlat before. Today, he services at
Monlin de Surier, a restaurant in Beaumont of
Perigord.
He was born in Buenos Aires, and studied
cuisine in Mar del Plata, where the asian
influence is very present.
Following the studying period, he joined the
well-known establishments in Madrid and
Majorque where he became familiar with the
flavors and the sens of Southwest European
cuisines innovation.
With the passion of food quality and “creater
of flavors” art, the chef lends the service to the
excellent Southwest French products and foie
gras of Perigord in particular.
He will bring us:
Sushis variation around foie gras and duck
meat (winner of Perigord recipe game)
Christian BOIRNI, 阿根廷裔廚師，經營
一間位於 Issigeacs 的餐廳。在擁有自己
的餐廳前，他曾服務於 la Tuiliere 城堡與
l'Assiette de foie gras 餐館。如今，他工作
於 Monlin de Surier, 這是一間位於佩爾格
地區 Beaumont 城的法餐廳。
他出生於布宜諾斯艾利斯，並在其沿岸的
港口城市 Mar del Plata 學習廚藝，在那裡，
亞洲文化十分盛行。
在學習期間，他曾在馬德里與 Majorque
島工作，在那裡，他開始熟知調味技藝並
感受島歐洲西南部菜餚的創新文化。
對於高質量原材料與美味創造者藝術的熱
情，這位廚師投身於對法國西南地區產品，
尤其是貝爾格肥肝的菜餚設計中。
他將在此書中帶來：
多樣壽司伴肥肝 （貝爾格菜譜設計獲獎
菜譜）
- 16 -

10. Vincent Lucas
Born in Nice in 1973, Mr. LUCAS, Michelin-starred chef, began his studying of
cuisine in this city. He serviced and cooperated with different chefs including Chef
Philippe Bardau at Cantine des gourmets, chef Nicolas Lebec at a Fermes de Marie
and Chef Rene Gillard at l'Esplanade.
Today, he manages his own restaurant Etincelles and hotel la Gentilhommière in
Sainte-Sabine-Born.
This chef, likes to make the innovative spirit for the recipes with mixing between
“sweet and salty”,“terroir and seafood”.
The recipe he presents is:
- Smoked haddock salad and grilled foie gras with garden vegetables
1973 年生於尼斯，Mr. LUCAS，米其林餐廳廚師，在這座海濱城市開始
了他廚藝生涯。他曾服務並與不同的知名廚師合作，包括 Philippe Bardau
於 Cantine des gourmets, Nicolas Lebec 於 Fermes de Marie 和 Rene Gillard 於
l'Esplanade。
今天，他管理著自己經營的 Etincelles 法餐廳與位於 Sainte-Sabine-Bornla
Gentilhommière 酒店。
這位主廚，以創新精神為主旨，將甜味與鹹味，山珍與海味奇妙搭配從
而創造出新式菜譜。
此書中他將為您介紹：鱈魚沙拉與烤肥肝伴鮮脆蔬菜

11. RECIPESPROFESSIONAL & GASTRONOMY

12. sushis variation
“秋葉紅於二月花” - 肥肝壽司
around foie gras and duck meat by christian borni
- Wash the rice in cold water until the water is clear.
Cook the rice during 20 minutes and add wasabi.
- Boil the wine with vanilla, sugar, cinnamon and
badiane, reduce to half, turn off heat, add the
peeled pear and cool completely.
- Cook potatoes on low heat, cool, peel and make
a purée.
- Cut mangos and pear into julienne strips. Make
hosomaki, julienned pear, mango strips and
chilled foie gras in the heart, cover with sliced
almonds or smoked duck breast slices (left and
right one).
- Make a nigiri with the pear strip, a toasted foie
gras with a thin sheet of truffle, put them on the
the potato purée (middle one).
- 將米用冷水清洗，直至清洗水不再混
濁為止，精煮 20 分鐘後，加入山根芥末。
- 將红酒与香草，砂糖，桂皮与八角混合
煮沸至容量剩下一半时，关火，加入去
皮的梨肉，冷却至常溫。
- 低溫蒸煮土豆，冷卻，去皮，成泥。
- 芒果與梨切絲，柔熟肥肝切塊。 然後
將三者混合作為壽司蕊心。杏仁片或風
乾鴨胸肉做衣，如圖中左一右一。
- 將生魚片與梨絲混合，將一小片黑松露
置於煎肥肝片上。再將二者置於土豆泥上。
如圖中中一。
key words/關鍵詞 : sushi, chilled foie gras, foie gras slice, duck breast, fruit
1-2 People
Ingredients Measure 食材 用量
Valette PGI chilled foie gras 50 g 華麗原產地柔熟冷藏肥肝 50 克
Valette PGI handcut foie gras slice 1 small piece 華麗冷凍手工肥肝切片 1 小片
Valette smoked duck breast slice 10 slices 華麗風乾鴨胸肉片 10 片
Valette Perigord black truffles 1 thin sheet 華麗貝爾格黑松露 1 薄片
Special rice for sushi 100 g 壽司專用米 100 克
Wasabi 6 cl 山葵芥末 適量
Red wine of Bergerac 300 ml Bergerac 紅酒 300 毫升
Vanilla bourbon 1/2 香草 1/2 根
Brown sugar 90 g 紅糖 90 克
Cinnamon 1 桂皮 1 件
Badiane 1 八角 1 件
Williams pears 1 梨子 1 個
Sweet potatoes 1 甜土豆 1 個
Mangos 1 芒果 1 個
Slivered almonds 10 g 杏仁片 10 克
20 mins 10 mins
- 23 -

13. DUCK CONFIT“大珠小珠落玉盤” - 油封鴨腿
Ingredients Measure 食材 用量
Valette fattened duck leg 4 legs 華麗貝肥鴨鴨腿 4 只
Valette Duck fat 1 L 華麗鴨油 1 升左右
Potatoes a few 土豆 適量 用
Boletus a few 牛肝菌 適量
Wulnut oil a few 堅果油 適量
Gross grain salt 15g/kg 大粒鹽 15 克 /千克
Mignonette pepper 3g/kg 木犀草胡椒
4 épieces (mix of ground white or a pinch 四季香料 ( 黑、白胡椒， 適量
- Mix gross grain salt (15g/kg meat), mignonette
pepper (3 g/kg) and a pinch of 4 épices.
- Baste the meat side of duck leg with the
mixed ingredients.
- Wait 24 hours for seasoning and keep them
in fresh.
- In a big pan, put the legs and duck fat in
the big pan for cooking.
- When boiling, turning down the heat of
the stove to a slight simmer for 2 hours.
When the meat is tender, remove legs from
pan.
- Bing them to the oven, at thermostat 3
(90°C), until the skin is colored.
- Serve it with a flat cake of potatoes, boletus
and walnut oil dressed salad (fry them with
duck fat).
- Tricks: You can use Valette chilled or preserved
cooked duck confit to prepare the dish,
place the legs in a Pyrex plate, 15 minutes
in the oven medium heat, save you 24
hours’ time !
- 按比例混合香料，每千克肉中加入 15
克大粒鹽，3 克木犀草胡椒與一小撮四
季香料。
- 將混合好的香料塗抹在鴨腿紅肉一側。
- 等待 24 小時的醃製時間并保持他們在
冷藏狀態。
- 在鍋中放入鴨腿和鴨油。
- 沸騰后，低溫保持輕微沸騰 2 小時。
- 當肉變柔軟時，將鴨腿移出。
- 然後放入烤箱，在 90° C 下烤至鴨皮顏
色變為金黃。
- 與用鴨油煎炸后的土豆，牛肝菌與堅
果油配成的沙拉搭配。
建議：使用華麗柔熟鴨腿或鴨腿罐頭準備此
菜餚，將鴨腿放置高耐溫菜盤中，置入烤箱，
中火 15 分鐘，即可得到相同美味，節省您
24 小時準備時間！
key words/關鍵詞 : fattened duck leg, duck fat, potatoes, boletus, 4 épices
120 mins 4 people
black pepper, cloves nutmeg, ginger) 丁香，肉豆蔻，姜混合 )
- 25 -

15. duck confit crisp, panacotta
of foie gras, tartare of two duck breast by marie rougier
25 mins 30mins 6 people
Ingredients Measure 食材 用量
- Duck Confit Crisp - 香酥脆皮油封鴨肉
Valette duck confit legs 2 油封鴨腿 2 只
Chiselled onions 50g 洋蔥 50 克
Chiselled shallot 20g 法國小洋蔥 20 克
Garlic clove 1 piece 蒜瓣 1 瓣
Dried tomatoes 30g 乾煸西紅柿 30 克
Prunes 40g 梅子 50 克
Gingerbread spices powder 2.5g 姜餅香料 2.5 克
Chopped parsley 50g 碎香菜 50 克
Salt and mill pepper a few 鹽和胡椒粉 少許
Duck stock 1 soup spoon 鴨肉羹湯 1 湯勺
Breadcrumbs a few 麵包屑 適量
- Panacotta of Foie Gras with Sorrel Jelly of Monbazillac - 肥肝奶凍
Valette chilled cooked foie gras 200g 華麗柔熟肥肝
Duck bouillon 150g 鴨肉羹湯 150 克
Leaf gelatine 1 piece 明膠 1 片
Monbazillac 1 dl 蒙巴玆雅克酒 1/10 升
Ginger 10g 姜 10 克
- Duck Breast Tartar - 韃靼鴨胸
Valette smoked duck breast 75g 華麗風乾鴨胸肉 75 克
Valette raw duck breast 150g 生鮮鴨胸肉 150 克
Capers 1/2 coffee spoon 驢蹄草 1/2 咖啡勺
Gherkins 1/2 coffee spoon 酸黃瓜 1/2 1/2 咖啡勺
Dried tomatoes 50g 乾煸西紅柿 50 克
Chiselled shallot 10g 法國小洋蔥 10 克
Chive a few 韭菜 少许
Crushed nuts a few 碎果仁 少许
Walnut oil, white balsamic vinegar a few 核桃油，白香醋 少许
Duck confit crisp
- Heat the confit legs to remove skin and fat.
- Fry onion and shallots gently until transparent, add the meat.
- Let swimmer 5-10 min over a low heat. If it's too dry,
moisten with duck stock.
- Add dried tomatoes and prunes cut in small pieces, crushed
garlic, spices parsley. Salt and pepper, let simmer 5 min.
- Shape small sausages about 10 cm long and 2 cm in
diameter. Put them in freezer.
- Just before serving, fry them twice English- style (flour+egg)
with breadcrumbs and put them in deep fryer.
- To finish it, add the meat broth on the crispy buddings
Panacotta of foie gras with fine sorrel jelly of Monbazillac
- Put the chilled cooked foie fras in a blender, blend a leaf of
gelatin in the hot duck stock and mix the stock with foie
gras slowly.
- Adjust the seasoning then pour in the glasses and keep
stirring until it's cool.
- Prepare the fine sorrel jelly of Monbazillac. In fuse 10g
grated ginger into the hot Monbazillac, soften a leaf of gelatin
then wait it till cold.
- Flow 5 cm thick foie gras in the verrines then put 1cm thick
jelly on it.
Duck breast tartare
- Cut slices of raw duck breast with a knife and dried breast in
small dices as well as gherkins, capers, dried tomatoes and
shallots.
- Mix and season them with walnut oil, white balsamic
vinegar, chive, salt peppers and some crushed nut pieces.
香酥脆皮油封鴨肉
- 將鴨腿加熱餅去處鴨皮與鴨油，然後將鴨肉切碎。
- 將園蔥與小洋蔥炒至透明後加入到肉中。
- 溫火加熱 5 至 10 分鐘。如果質地較乾，加入些許
鴨肉湯。
- 將乾煸西紅柿與李子切塊，與蒜泥，香料，香菜，
鹽和胡椒粉加入調味，慢燉 5 分鐘。
- 將布丁定型為 10 釐米長，2 釐米寬，放入冰箱中。
上菜前，將麵粉，雞蛋液與麵屑混合後在表面塗抹
2 次。
- 冷卻後，在脆皮布丁上加入適當鴨肉醬。
肥肝奶凍
- 將柔熟肥肝，明膠加入熱鴨肉湯，慢速攪拌。
- 調味後倒入玻璃杯中，持續攪拌直至其冷卻。
- 準備酒凍， 將薑末注入加熱的 Monbazillac 中，
再將軟化後的明膠加入直至其冷卻成酒凍。
- 備酒在杯中倒入約 5 釐米肥肝，1 釐米高酒凍。
韃靼鴨胸肉
- 將鴨胸肉，風乾鴨胸肉切塊，小酸黃瓜，驢蹄草，
乾煸西紅柿和小園蔥切碎。
- 混合後加入核桃油，白香醋，韭菜，鹽，胡椒粉以
及碎堅果調味。
香酥脆皮油封鴨肉，肥肝奶凍，韃靼鴨胸
- 28 - - 29 -

16. PGI DUCK BREAST
原產地保護鴨胸肉配柑橘
with citrus
- Season the duck breast with salt for both sides and
with pepper for meat side.
- Then put the fat side in a hot frying pan. Let the
fat melt maximum for searing it well.
- During this time, squeeze out orange juice, grate
the ginger, remove the leaves from coriander then
chop
- Degrease the breast, then sear it for 1 minute,
after that surround the breast by aluminum paper,
then put it into the oven at 180°C for 3 minutes
to finish.
- Caramelize the brown sugar in a pan. Deglaze
with orange juice. Add one spoon of quince
compote and the veal juice, reducing for 3 to 4
minutes.
- Take the breast from the oven, cut it into the nice
slices, add the coriander then pour the sauce over
the fillets.
- Add sherry vinegar and calendula officinalis for a
slight point of acidity
key words/關鍵詞 : PGI, duck breast, orange, veal juice
15 mins 2 people10 mins
- 將鴨胸肉兩面撒上鹽，紅肉面撒上胡椒
醃製。
- 接著，將肉皮面放置在加熱高溫的平底
鍋上，等待脂肪層全部融化并使其表面
稍微焦糊。
- 在這段時間，用鮮橙榨汁，磨碎姜片，
將香草葉切碎。
- 將鴨胸肉吸油紙去油后，將表面稍微放
在平底鍋里焦灼下，然後用鋁紙裹好，
放入烤箱中 , 在 180° C 下加熱 3 分鐘。
- 將紅糖焦糖化，再加入橙汁冷卻。加入
一勺木瓜膏醬與小牛醬汁，然後收汁 3
至 4 分鐘。
- 將鴨胸肉取從烤箱取出后，切成漂亮的
肉片，加入香菜再倒入醬汁。
- 加入雪麗酒醋與金盞花瓣為其添加一絲
酸度。
- 秘訣：請在烹飪的最後期再將香菜切碎。
Ingredients Measure 食材 用量
Valette PGI duck breast 400 g 華麗原產地保護鴨胸肉 400 克
Orange 1 piece 橙子 1 個
Ginger 1 piece 姜 1 個
Garlic 1 piece 大蒜 1 個
Brwon sugar a few 紅糖 適量
Quince compote a few 木瓜醬 適量
Salt and pepper a few 鹽與黑胡椒 適量
Veal juice a few 小牛肉醬汁 適量
Sherry vinegar a few 雪莉醋 適量
Calendula offcinalis a few 金盞花 適量
- 30 -

17. HADDOCK SALAD
“奇花異草菲鬥豔 ” - 鱈魚沙拉煎肥肝伴鮮脆蔬菜
and grilled foie gras with crunchy vegetables by viencent lucas
- Cut the tomatoes into small cubes and do the same
with all the vegetables.
- Chop the parsley.
- Saute mushroom quickly
- Take off the zest of the lemon and collect the juice.
- Cut raw haddock into strips.
- Mix all with a few coriander seeds, juice,
olive oil and season them.
- Grill the foie gras，add salt and pepper，
then put it near to the haddock.
- Decorate dish with some fresh herbs, batavia and
vinegar gel.
- 將番茄與蔬菜切成均匀形状方丁。
- 香菜切碎。
- 將蘑菇快速翻炒 。
- 檸檬去皮取汁。
- 鱈魚切成薄片
- 將食材與胡荽種子，檸檬汁，橄欖油混合，
并加入鹽與黑胡椒醃製片刻。
- 將肥肝表面刻紋后煎烤，加入适当盐与黑
胡椒后，放置鱈魚沙拉旁。
- 用新鮮樹葉，生菜葉與香醋進行最後裝飾。
key words/關鍵詞 : foie gras slice, haddock, salad, vegetables, tomatoes
30 mins 4 people5 mins
Ingredients Measure 食材 用量
Valette PGI handcut foie gras slice 80g/slice x 4 華麗原產地手工肥肝切片 80 克 / 片 x 4
Haddock 150 g 黑線鱈魚 150 克
5 different colorful tomatoes a few 5 種不同類別顏色不同番茄 若干
Oignon 1 piece 洋蔥 1 個
Small zucchini 1 piece 小綠皮西葫蘆 1 個
Fennel 1/2 piece 茴香 1/2 個
Celery 1 piece 芹菜 1 個
Parsley 1/2 bunch 香菜 1/2 捆
Chanterelles 12 pieces 雞油菌蘑 12 個
Green or yellow lemon 1 piece 檸檬 1 個
Coriander seeds serveral 胡荽種子 若干
Leaf of batavia 1 生菜葉 1 片
Balsamic vinegar a few 香醋 適量
Olive oil, salt and pepper a few 橄欖油，鹽，黑胡椒 適量
Some herbs for decroration a few 裝飾用香草 若干
- 33 -

18. foie gras truffles
“無邊光景一時新” - 松露肥肝球伴金橘瑰凍與黃油瓷片
candied kumQuats jelly & salted butter tiles by alain gardillou
key words/關鍵詞 : chilled foie gras, Perigord black truffles, Kumquats, butter
25 mins 2 people130 mins
Ingredients Measure 食材 用量
Valette PGI chilled foie gras 150 g 華麗柔熟肥肝 150 克
Valette Perigord black truffles 30 g 華麗佩爾格黑松露 30 克
Glucose 100 g 葡萄糖 100 克
Salted butter 25 g 鹹奶油 25 克
Milk 25 g 牛奶 25 克
Cornflour 10 g 玉米粉 10 克
Fresh kumquats 200 g 新鮮金橘 200 克
Sugar 125 g 糖 125 克
Water 25 cl 水 0.25 升
- 將金橘洗淨，熱灼兩次
- 將金橘，糖，水加入鍋中煮兩小時，冷卻
後瀝乾成糊狀。將果皮挑出做成果凍。肥
肝切成均等兩塊，做成球狀
- 將黑松露切碎然後將其覆蓋在肥肝表面，
然後蓋上保鮮膜，置於冰箱中一晚。
- 奶油瓷片：將鹹黃油，葡萄糖和牛奶放入
平底鍋中，大火煮沸後，立即倒入裝有玉
米粉凍碗中並混合均勻。
- 將黃油塗抹在熱盤上，然後倒勻一層準備
好的黃油。放入烤箱在 180 度下烘烤 8 分鐘。
用鍋鏟小心取出後放好備用。
- 將松露肥肝球置於盤中央，金橘凍，果脯
與黃油瓷片裝飾。
- Wash and blanch kumquats, repeat twice.
- In a pan, put kumquats, sugar, water and cook
over a low heat without boiling during 2 hours.
Let cool in the syrup then drain. Remove
the fruits flesh and mix it to make a jelly. Cut the
foie gras in two equal portions and give them the
shape of a ball.
- Chop very finely the black truffle and roll the
foie gras there to cover all the surface with it. Set
aside in a plate covered with plastic wrap and in
the fridge during a night.
- For tiles, put in a pan the salted butter, the glucose
and the milk. At the first boil, pour immediately
over the cornflour into a bowl and mix.
- Butter a hot plate going to the oven and place a
spoonful of tiles preparation. Bake at 180°C for 8
mins. Take the tiles with a spatula and reserve it.
- Arrange on each plate a foie gras truffle, a
kumquat jelly spoon, a candied zest and salted
butter tile shaped biscuit.
- 34 -

19. FANTASY OFAUBERGE WHIMS
Ingredients Measure 食材 用量
Valette smoked duck breast 250 g 華麗煙燻鴨胸肉 250 克
Valette PGI raw foie gras 450 g 華麗原產地保護肥肝 450 克
Walnut 75 g 核桃仁 75 克
Dried apricots 75 g 杏脯 75 克
Baguette 1/2 piece 法棍 1/2 條
Balsamic vinegar 5 cl 香醋 40 毫升
Cognac 5 cl 科涅克白蘭地 50 毫升
Double cream 75 cl 高脂奶油 0.75 升
Salt and pepper a few 鹽和胡椒粉 適量
30 mins 4 people80 mins
- Chop 50g of apricots and walnut and mix them.
- Remove the nerves from 300g of raw foie gras
and season with salt, pepper and Cognac. Put it in
a small rectangular punch, film it and wait 2 hours
for the seasoning, then cook at 80°C until achieve
58°C at heart. Let cool and deposit above layer of
minced apricots-walnut mix.
- Cut smoked duck breast in carpaccio and roll up
the foie gras inside.
- Toast the remaining foie gras in the pan. Bring to
a boil the cream and incorporate to foie gras. Mix
the whole and season. Mold in two half-spheres
and cook 20 min in a double boiler. Set aside in the
fridge then turn out under cold conditions.
- Raise the remaining apricot flesh.
- Mold the foie gras mousse in rosette. Make a
balsamic vinaigrette, oil, salt and pepper. Toast a big
strip of bread.
- Draw up in every plate a part of duck breast with
foie gras, a mousse rosette topped with apricot
flesh and toasted bread. Pour a line of balsamic
vinaigrette.
- 將 50 克杏脯與核桃仁切碎
- 將 300 克肥肝去處血管後加入鹽，胡椒粉
與科涅克白蘭地醃製。隨後放入長方形模具
中並用薄膜包好。醃製約 2 小時後，放入烤
箱中以 80 攝氏度加熱直至中心溫度達到 58
攝氏度為止。冷卻後放在切碎的杏脯和核桃
仁上。
- 將風乾鴨胸肉切片包裹在肥肝外。
- 將剩餘肥肝放入平底鍋中，將奶油煮沸後
倒入，再加入調料。將其做成半球狀後，再
水域鍋中低溫加工 20 分鐘，然後放入冰箱
冷卻。
- 將鮮杏去皮。
- 將肥肝慕斯塑形。將香醋，橄欖油，鹽和
黑胡椒混合，麵包切條，脆烤。
- 將風乾鴨胸肉裹肥肝放入盤中，肥肝慕斯
置於新鮮杏堆上，再放入烤麵包，最後用
香醋點綴。
“奇异幻想屋” - 鴨胸肉肥肝卷配肥肝慕斯杏脯
- 37 -

20. FOIE GRASmillefeuille, sweetbreads, scampis, citrus emulsion by marie rougier
20 mins 4 people10 mins
Ingredients Measure 食材 用量
Valette PGI raw foie gras 400 g 華麗原產地保護肥肝 400 克
Sweetbreads 200 g 豬 / 牛 / 羊胰臟 200 克
Big scampis (10/15) 4 pieces 大海蜇蝦 (10/15) 4 只
Grapefruit juice 1 L 杏脯 1 升
Agar-agar 4 g 瓊脂 4 克
Soya lecithin a few 大豆卵磷脂 適量
Salt 1 pinch 鹽 少許
Jus of blood orange 血橙汁 適量
- Make disgorge the sweetbreads in cold water for
about 2 hours. Blanch them 2-4 min in boiling
water. Blanch them then in 2-4 mins in boiling
water, cool in ice water, drain, squeeze in a cloth
and parry. Cut cutlets 1,5 cm thick, set aside.
- Cut 8 foie gras cutlest about 1,5cm thick. Remove
the shells of scampis and leave the last ring of the tail.
- To gelled shuffleboard, mix under cold conditions
0,5 L of juice with the agar agar, bring to a boil (1
min), then add 0.5 L of juice. Pour 0.75 L into a
plate, on 0,5 to 1 cm thick, make it set in the cold.
With 0.25 l of juice, emulsify with the soja lecithin
at the last moment. It is possible to replace the emulsion
by a vinaigrette: citrus juice with 1 soup spoon of
grapeseed oil and a bit of white balsamic vinegar.
- Brown the sweetbreads 2 min on each side, salt,
pepper, set aside. Cook the foie gras in a dry
and hot frying pan 1 min on each side, salt, pepper.
Fry the scampis.
- Cut citrus jelly and shuffleboard about 5cm.
- Place the shuffleboard in the center of the dish,
then put a foie gras slice, a sweetborad slice,
another foie gras slice alternately, finished by
scampis and a small bunch of herbs (chervil,
coriander, etc.). If you have made an emulsion of
citrus, put it on the top of the millefeuille. If you
still have the citrus jelly, use a small quantity to
decorate the dish.
- 胰臟處理：將胰臟浸入冷水中約 2 小時，
然後再開水中燙 2-4 分鐘，然後放入冷
水中冷卻，再拿吸水布去除多餘水分壓
扁，去除雜物。切成 1.5 釐米，備用。
- 將肥肝切成約 1.5 釐米後的切片。將海
蜇蝦去殼 , 留下尾部的虾壳。
- 將風乾鴨胸肉切片包裹在肥肝外。
- 凝膠製作：将 0.5 升柚子汁與瓊脂混合，
煮沸 1 分鐘後，加入其餘柚子汁。待冷
卻後，將 3/4 放入盤中，切成 0.5 至 1
釐米厚的切片。餘下的 1/4，在製作後
期與卵磷脂混合做成混合醬汁。醬汁也
可以由香醋製成。
- 將胰臟兩側各煎 2 分鐘，每面加入鹽，
黑胡椒。將肥肝放入平底鍋，每面熱煎
1 分鐘，加入適量鹽，黑胡椒 , 烘烤海
蜇蝦。
- 將凝膠切成直徑為 5 釐米的圓形，放置
在盤子中央，然後輪流疊放肥肝片，胰
臟切片，最後將海蜇蝦放置，再用香草
點綴 ( 山蘿蔔，香草等 )。如果製作了
柑橘凝膠，將其放置在千層酥等頂層。
如果還剩餘少量柑橘凝膠，用其點綴餐
盤。
肥肝牛胰千層酥配海蜇蝦與柑橘瓊脂
- 38 -

21. Cuisine
Type
Cuisine Theme
Food Service
Channel
Price
Sushi Variation Around Foie Gras x x x x x x x x
Duck Confit x x x x
Duck Confit Crisp, Panacotta, Tartare of Breast x x x x x x x x
PGI Duck Breast with Citrus x x x x x x
Haddock Salad & Grilled Foie Gras x x x x x x
Foie Gras Ball with Perigord Black Truffle x x x x x x x x
Fantasy of Auberge Whims x x x x x x
Foie Gras Millefeuille, Sweetbreads x x x x
Appendix I Recipes Classification
Starter
MainCourse
Dessert
Classical
Innovative
Delicate
Gastronomy
Buffet
WesternRestaurant
AsianRestaurant
Events
AirlineCatering
Acceptable
Expensive
Luxurious
菜別 主題 餐飲渠道 價格
秋葉紅於二月花 - 肥肝壽司 x x x x x x x x
大珠小珠落玉盤 - 油封鴨腿 x x x x
香酥脆皮油封鴨肉，肥肝奶凍，韃靼鴨胸 x x x x x x x x
原產地保護鴨胸肉配柑橘 x x x x x x
鱈魚沙拉與煎肥肝伴鮮脆蔬菜 x x x x x x
無邊光景一時新 - 松露肥肝球伴金橘黃油 x x x x x x x x
奇異幻想屋 - 鴨胸肉肥肝卷配肥肝慕斯 x x x x x x
肥肝牛胰千層酥配海蜇蝦與柑橘瓊脂 x x x x
奢
華
較
貴
適
中
航
空
餐
飲
慶
典
亞
洲
餐
廳
西
餐
廳
自
助
高
級
美
食
精
緻
創
新
經
典
甜
點
主
菜
頭
盤
附錄一 菜譜歸類
Appendix II
Recipes Ingredients Advise
附錄二 菜譜食材推薦
Valette Product Name
華麗產品名稱
Package & Weight
包裝與重量
Shelf life
保質期
PGI Handcut Foie Gras Slice 25-40g
原產地保護肥肝切片 25-40 克／片
Bag, 1000±100g
袋裝約 1 千克
18 months, -18℃
18 個月，-18 攝氏度
x
PGI Handcut Foie Gras Slice 40-60g
原產地保護肥肝切片 40-60 克／片
Bag, 1000±100g
袋裝約 1 千克
18 months, -18℃
18 個月，-18 攝氏度
x x
PGI Handcut Foie Gras Slice 80g
原產地保護肥肝切片 80 克
Bag, 1000±100g
袋裝約 1 千克
18 months, -18℃
18 個月，-18 攝氏度
x x
PGI Whole Foie Gras
原產地保護整塊肥肝
Darfresh, 350-550g
全真空，350-550 克
18 months, -18℃
18 個月，-18 攝氏度
x x x
Fresh Perigord BlackTruffles (Dec. - Mar.)
新鮮貝爾格黑松露 ( 十二月 - 三月 )
Bag, by order
袋裝，根據需求
7 days, 0-4℃
7 天 , 0-4 攝氏度
x
1st Cooking Perigord Black Truffles Pieces
首次烹飪貝爾格黑松露塊
Tin, 100/200g
罐裝，100/200 克
48 months, 15℃
48 個月，15 攝氏度
x x
2nd Cooking Whole Perigord Black Truffles
二次烹飪貝爾格整塊黑松露
Tin, 20/50/200g
罐裝，20/50/200 克
48 months, 15℃
48 個月，15 攝氏度
x x
Perigord Black Truffles Juice
貝爾格黑松露汁
Tin, 100/200g
罐裝，100/200 克
48 months, 15℃
48 個月，15 攝氏度
x
PGI Duck Breast
原產地保護鴨胸肉
Darfresh, 300-400g
全真空，300-400 克
18 months, -18℃
18 個月，-18 攝氏度
x x
Smoked/Dried Duck Breast
煙燻 / 風乾護鴨胸肉
Vacuum, 1kg
真空，1 千克
12 months, -18℃
12 個月，-18 攝氏度
x x x
PGI Chilled Whole Foie Gras
原產地保護柔熟全肥肝
Plastic tray, 320g
高塑盒，320 克
5 months, 0-4℃
5 個月，0-4 攝氏度
x x
PGI Chilled Whoe Foie Gras Torchon
原產地保護柔熟布式手工全肥肝
Vaccum, 290/460g
真空，290/460 克
45 days, 0-4℃
45 天，0-4 攝氏度
x x
PGI Chilled Foie Gras Bloc
原產地保護柔熟肥肝醬
Tin, 400/1000g
罐裝，400/1000 克
5 months, 0-4℃
5 個月，0-4 攝氏度
x x x x
Millefeuille of Whole Foie Gras with Truffles
柔熟全肥肝配黑松露切條
Plastic tray, 180g
高塑盒，180 克
5 months, 0-4℃
5 個月，0-4 攝氏度
x
PGI Preserved Duck Confits
原產地保護油封鴨腿
Tin, 5/12 legs
罐裝，5/12 支鴨腿
48 months, 15℃
48 個月，15 攝氏度
x x
PGI Chilled Cooked Duck Confits
原產地柔熟油封鴨腿
Vaccum, 1-6 legs
真空，1-6 支鴨腿
5 months, 0-4℃
5 個月，0-4 攝氏度
x x
Duck Rillettes
油封鴨肉
Plastic tray, 1kg
高塑盒，1 千克
12 months, 15℃
12 個月，15 攝氏度
x
Duck Fat
油封鴨油
Tin, 3825g
罐裝，3825 克
48 months, 15℃
48 個月，15 攝氏度
x
Sushisvariationaroundfoiegras
Duckconfit
Duckconfitcrisp,panacotta,tartare
PGIDuckbreastwithcitrus
Haddocksalad&grilledfoiegras
Foiegrasballwithblacktruffles
Fantasyofaubergewhims
Foiegrasmillefeuille
- 40 - - 41 -

22. INDEX 索引
P22-23
P24-25
P26-29
P30-31
P32-33
P34-35
P36-37
P38-39
P40
P41
Sushi Variation Around Foie Gras and Duck Meat
" 秋葉紅於二月花 " - 肥肝壽司
Duck Confit
油封鴨腿
Duck Confit Crisp, Panacotta of Foie Gras, Tartare of Breast
香酥脆皮油封鴨肉，肥肝奶凍，韃靼鴨胸
Duck Breast with Citrus
原產地保護鴨胸肉配柑橘
Haddock Salad and Grilled Foie Gras with Crunchy Vegetables
原產地保護鴨胸肉配柑橘
Foie Gras Truffles Candied Kumquats & Jelly Salted Butter Tiles
" 無邊光景一時新 " - 松露肥肝球伴金橘瑰凍與黃油瓷片
Fantasy of Auberge Whims
" 奇異幻想屋 " - 鴨胸肉肥肝卷配肥肝慕斯
Foie Gras Millefeuille, Sweetbreads, Scampis, Citrus Emulsion
肥肝牛胰千層酥配海蜇蝦與柑橘瓊脂
Appendix I - Recipes Classification
附錄一 菜譜分類
Appendix II - Recipes Ingredients Advise
附錄二 菜譜食材推薦
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