The Foie Gras Doughnut
by Chef Rey, The Pavilions – Cherngtalay
At The Pavilions Phuket, Chef Rey turns a playful concept into refined artistry. His Foie Gras Doughnut combines French luxury with unexpected comfort — silky foie gras balanced by caramelised cherries, veal jus, and a golden brioche doughnut that adds a subtle touch of sweetness.
Ingredients
45 g duck foie gras
Garlic
4 fresh pitted cherries
30 g butter
60 ml veal demi-glace
1 brioche doughnut
Rosemary
Red wine (Merlot)
Method
Heat a pan and sear foie gras for 1 minute on each side with butter and rosemary. Drain excess butter.
In the same pan, remove remaining fat and return to heat. Add cherries, caramelise with sugar, then deglaze with red wine. Add butter and veal glaze, reduce to a thick consistency.
Deep-fry the brioche doughnut until golden on both sides.
To serve, place the foie gras at the centre of the plate, spoon cherries and sauce around, add mulberries, and top with the doughnut. Finish with grated pistachios and microgreens.
