Julien Binz

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Julien Binz & Sandrine Kauffer

Restaurant Julien Binz
Restaurant Julien Binz

Julien Binz & Sandrine Kauffer

Massenez 150 years

The Chef’s links with Maison Massenez
Julien Binz & Sandrine Kauffer

Julien Binz is a former member of Antoine Westermann’s Buerehiesel 3* Michelin and of the Auberge de l’Ill, former second in command of Marc Haeberlin, who had 3 Michelin stars at the time. He remembers that Massenez fruit Eaux-de-Vie were valued in these two Alsatian jewels. It’s a chance for us, Bernard Baud mentions. “Like Antoine and Marc, Julien in his turn forms his brigade with our products, perpetuating the Massenez brand among the young generations of cooks and pastry chefs.”

“I was immediately inspired by the Dom Pacello Royal Orange® Liqueur, which I combined with a pan-fried duck foie gras, accompanied by a reduced juice with orange and Dom Pacello, enhanced with a hint of lemongrass”. Julien Binz’s à la carte menu also includes pears flambéed in Golden Eight® Liqueur, caramelised, served with caramel ice cream and a pear sorbet Golden Eight® Massenez, a multi-medal liqueur. The chef relies on products of excellence, awarded in international competitions.

The recipe

Pan-fried duck foie gras, fig, pomelo, Dom Pacello vanilla juice

recette de Restaurant Julien Binz

Pan-fried duck foie gras, fig, pomelo, Dom Pacello vanilla juice

Ingredients for 4 persons :

  • 4 escalopes of duck foie gras weighing 80g
  • 1 Ruby pomelo
  • Roasted pine nuts
  • 4 Solliès figs
  • Butter and sugar

For the Dom Pacello juice :

  • 1L of orange juice
  • 200g of Dom Pacello Royal Orange®.
  • The juice of 2 lemons
  • 4 pumpkin sticks
  • Lime leaf
  • 140g of sugar
  • 1 vanilla pod

Procedure :
Combine all ingredients in a saucepan. Reduce to syrupy consistency and keep warm.
Peel the pomelo raw and cut into segments.

Cut the figs into quarters. Arrange them in an ovenproof dish, sprinkle with sugar and garnish with a few knobs of butter. Colour the foie gras escalopes over high heat.

Dressing :
Just before serving, put the escalopes and figs in the oven at 180°C for 3 minutes.
Arrange 3 segments of cold grapefruit on each plate to form a star. Interleave the hot fig segments between them. Baste generously with the hot Dom Pacello juice, add a few roasted pine nuts. Place the escalope of foie gras, add a little fleur de sel and a few shoots of Persinette.

Restaurant Julien Binz

7 Rue des Cigognes, 68770 Ammerschwihr<br /> +33 3 89 22 98 23<br />

Restaurant Julien Binz

Restaurant Julien Binz