Caramelized squab with coriander and vanilla, Monalisa millefeuille with autumn vegetables and caramel with Jerez vinegar

A recipe proposed by the chef of the restaurant “Carré des Lys” located in Montbrison, in Loire.

Etienne Place

Etienne Place

Etienne Place

Etienne Place

A recipe proposed by the chef of the restaurant “Carré des Lys” located in Montbrison, in Loire.


Preparation: 1h20

Cooking: 1h30

4 servings

Which caramels are used in this recipe?

Blond caramel, traditional caramel


2 squabs
2 escalopes of foie-gras
50 g blond caramel
1 tsp. coriander seeds
1 bouquet of coriander fresh leaves
0.15 l Port red wine
1 vanilla pod
1 tsp. onion
1 aromatic filling for the squab stock

0.8 kg “Monalisa” potatoes
0.2 kg red kuri squash
0.2 kg parsnip
50 g traditional caramel
0.2 l Jerez vinegar


Remove squabs bones without separating the fillets of the thighs and make a stock with the carcasses.
Season, stuff with the escalope of foie-gras and close the half pigeon with a delicate seam.
In a pan, colour squabs in butter, degrease and deglaze them with red wine Port and blond caramel.
Add the vanilla pod, the coriander seeds and onion.
Let caramelized and reduce.
Add the squab juice and bind to a topping consistency.
Cook the pigeon in the oven at 140°C (th. 4) for 7 min while leaving the squab pink in the center.
Untie squab and cut it in half to reveal the stuffing.

Blanch slices of potatoes, red kuri squash, parsnip parsnips at 170°C.
In a rectangular mould, layer the bleached vegetables (between two plates to compact the millefeuille) and cook at 140°C for 50 minutes.
Once cooled, cut them into 2 x 2 cm cubes and mount them on a wooden pick.
Warm up when serving.

Heat the traditional caramel and add the Jerez vinegar and let reduce by evaporation to make it thicker and to remove the acidity.
Then cover the potato millefeuille at the end of the bake with the Jerez caramel.

To order a Box

cuisinez caramel

The first one is free!

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