Goose with Apple Blossom for breakfast

Grischa Herbig just cooks what he likes. Where the environment has no limit, so does his kitchen.


  • Apple Blossom
  • poached quail egg
  • skins of pink pepper
  • maple syrup
  • butter
  • sheep yoghurt curd
  • cocoa powder

For the foie gras terrine:

  • 2 kg of cleaned liver in large pieces
  • 25 g of brine salt
  • 100 g of white port
  • 100 g of tawny port
  • 100 g madeira
  • 3 cl organic apple juice
  • 6 g of pink salt
  • 50 g of brown sugar
  • 1 bag of Schildkrötengewürz

For the Birschermuesli:

  • 50 g oat flakes
  • 3 g vanilla sugar
  • 80 g of goat milk
  • 10 g roasted hazelnut
  • 2 g roasted sunflower seeds
  • 10 g roasted almond
  • 5 g linseed
  • 20 g sheep yoghurt
  • dash of linseed oil
  • lemon juice

For the french toast:

  • 200 g of milk
  • 50 g of butter
  • 12 g of salt
  • 12 g yeast
  • 150 g of water
  • 425 g wheat flour
  • Eggs
  • goat milk
  • salt
  • maple syrup

For wild forest strawberry jam:

  • 2 kg wild forest strawberry puree
  • 2.5 kg red currant (frozen, thawed)
  • 100 g Apple Blossom leaves
  • 150 g vanilla sugar
  • 65 g of agar
  • 15 g citras

For the tuille with coffee:

  • 100 g of liquid butter
  • 95 g flour
  • 15 g of coffee powder
  • 100 g of protein
  • 25 g of powdered sugar
  • salt

For the granny smith cubes:

  • granny smith apple
  • ascorbic acid


For the tureen, mix the apple juice, the port, the madeira, the bag of Gewürz, the brine salt and the brown sugar and reduce to a mass just enough to marinate the liver.

Vacuum the foie gras with salt and refrigerate overnight. Now fill a terrine with the liver, poach in a water bath at 60°C for 35 minutes and let it cool overnight.

Cut the terrine into long strips, sprinkle with cocoa powder and roll tightly in plastic wrap, followed by aluminium foil.

Steam the rolls in the oven at 58°C for 6 minutes, reserve chilled overnight and cut into slices. Mix all the ingredients of the muesli.

For the bread, mix milk, butter and salt at 36°C with the immersion blender. Dissolve the yeast in the water and mix with the flour and the milk mass.

Let rise, portion and bake until golden brown in the oven at 180°C with 10% steam.

Mix goat milk, maple syrup, salt and eggs, slice the bread, dip in the mass and bake the bread. Sprinkle the bread with maple syrup.

For the jam, bring the currants, Apple Blossom and strawberry puree to a boil, add the remaining ingredients and continue to cook.

Let the mass gel and blend until smooth. Mix all ingredients for the tuile, spread thinly on a mallet and bake in the oven at 160°C for 10 minutes.

Cut the granny smith into cubes and mix with the ascorbic acid.

Dress the terrine and the french toast on the plate and garnish with the other components and the Apple Blossom.


Restaurant La societé

Kyffhäuserstraße 53, 50674 Köln, Duitsland
Tel. 0049 221 232 464

Recipe: Grischa Herbig 
Source: Culinaire Saisonnier 92 - Spring 2019

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