Calf liver, tarte tatin, celeriac, quince, vanilla


  • various cresses
  • celeriac brunoise
  • apple tarte tatin

For the calf liver:

  • 600 g of trimmed and cleaned calf liver
  • 60 g salt
  • water
  • 4 litres of veal stock
  • bouquet garni

For the quince jelly:

  • 1 quince
  • 200 ml white wine
  • 35 g sugar
  • ½ vanilla pod
  • 1 tbsp lemon juice
  • 5 g orange zest
  • calvados

For the vanilla caramel:

  • 100 ml water
  • 100 ml pinot gris
  • ½ vanilla pod
  • 50 g granulated sugar
  • calvados
> 60 minutes
calf liver


Rinse the liver and pickle overnight in 60 g salt and the water. Rinse the liver again, wrap in muslin and tie up firmly. Heat the stock and the bouquet garni to 67°C (153°F), poach the liver in it for three hours and then allow the stock to cool. Leave to set overnight.   

Fry the cubes of celeriac until golden brown. Wipe the quince and dice. Cook with the other ingredients, remove the vanilla and orange peel and blend until smooth. Leave to cool and add some calvados to taste.  

Infuse the vanilla in wine and water for one hour. Scrape the seeds from the vanilla pod, add the sugar, make a caramel and moisten with the calvados. Cut thin slices of liver, serve on top of the tarte tatin and garnish with the other ingredients.  


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