Crisp Squab Parcel with Foie Gras, Crumbed Zita Marcaroni, Chinese Pea Pods, Jus by Masterchef Philippe Clergue

Recipes by Chef Philippe Clergue, Masterchef performed at the Masterclass on the occasion of the 2007 World Gourmet Summit.

About Chef Philippe Clergue:
Philippe Clergue received his professional culinary training in Toulose where he obtained the "Certificat d'Aptitude Professionelle" in Cuisine and the Hotel Professional Diploma. He was also with the team of chefs at notable Michelin-starred restaurants like Relais de la Poste and Relais de Saulx, before opening his own restaurant L'Auberge de la Toison d'Or in 1990. Clergue is now part of the elite teaching staff of Le Cordon Bleu Paris since May 2006.

Download the recipe at http://www.worldgourmetsummit.com/wgs2007/recipe/pdf/Crisp_Squab_Parcel.pdf

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Howto & Style

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• Food
• Recipes
• Cooking
• Philippe
• Clergue
• Masterchef
• WGS
• World
• Gourmet
• Summit