Today zoom on Chef Philippe Damas (L'Auberge du Pont Bernet), who has concocted a special Christmas dish for the month of gastronomy.

Christmas recipe for 4 people: medallion of capon leg stuffed with foie gras, mashed parsnips deglazed with crème de cassis.

Ingredients:

• 1 leg of capon
• 100g of fresh liver
• 100g chicken breast
• 10g green beans (cut into small cubes)
• 10g carrots (cut into small cubes)
• 1 egg white
• Pork strainer
• 10cl creme de cassis
• 10cl of cream
• 500g of parsnips
• 50g of butter
• 1 pear

Preparation of the Christmas recipe:

Start by deboning the thigh.

Then prepare the mousseline: cut the chicken breasts and put them in a blender then salt, pepper, add the egg white, the green beans, the carrots and the cream in the blender.

Stuff the ham and put the foie gras in the middle, close with the pork strainer.

Poach at 55° for 45 minutes in a chicken broth.

Drain, pat dry, pan-fry the preparation in clarified butter. Then add the pear and deglaze with the crème de cassis.

Finally, prepare the parsnip purée.

And here is the job. Your turn now!

Trick : you can serve this dish with chestnuts.

Special thanks  The Pont Bernet inn and to the Chef for their welcome and availability. The Inn is open all year round 7 days a week. Annual holidays from December 7, 23 to January 2016, 3.

© David Remazeilles (Gironde Tourism)