The three-Michelin-starred restaurant Hélène Darroze serves a Wellington with grouse.
pays homage to the local cuisine by serving a Wellington, putting her own twist on the dish by wrapping grouse, rather than beef, in flaky pastry.
Chefs at the restaurant begin by deboning the breast of the grouse. Lots of attention goes into making sure the bones and feathers are all removed from the meat. Once the breast pieces are cut, the chefs lightly seasoned them with salt before sandwiching a rectangle of foie gras between the two cuts.
The next layer of the Wellington is a crepe. “The crepe in this case is needed to absorb the humidity of the inside of the Wellington,” says sous chef Andrea Granzarolo. “And this is the last layer before putting the dough, the pastry.”
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