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Cigarillo of goose liver with beetroot

Cigarillo of goose liver with beetroot


Filo pastry 

  • Cut the filo pastry into strips.
  • Turn these around a stick to form the cigar shapes.
  • Bake in the oven for seven minutes at 180°C.

Goose liver mousse

  • Heat up the 270g of un-whipped cream.
  • Stir in the gelatine.
  • Add the foie gras, red port and Muscat to a food processor and blend to obtain a liquid mass before blending with the warm cream mixture.
  • Add the 200g of semi-whipped cream. 
  • Fill the pastry shapes with the mixture and turn the end of the cigarillo around in beetroot powder.

Combine this lampas creation by chef Lode De Roover with a glass of Lindemans Framboise. Enjoy!