click here to reserve a table with us click here to view our special promotions click here to view our Photo Galleries click here to Contact db Bistro


All Events
Wine Events
Chef Events
Mobile Alerts

db Events

Dine Out Pricing Continues ... Really!

May 06 to Aug 31 - Dine Out Pricing Continues ... Really!

You asked and we answered ... to celebrate Daniel Boulud's many recent awards and to thank our clientele, DINE OUT pricing continues all summer long. Read on »

Dine Out in Style for $58 at Lumi?re

Jun 01 to Aug 30 - Dine Out in Style for $58 at Lumière

A special invitation to celebrate summer and really dine out in style. Three-course, prix fixe menu offered for $58 all summer long Read on »

Cooking Class with Lumi?re Chef Dale Mackay

Jun 28 - Cooking Class with Lumière Chef Dale Mackay

Share a kitchen and dinner with a world-class Chef. Book now, classes fill quickly. Limit: 8 students, 30 companions Read on »

View more Events »

Share This Page

  • Digg
  • Facebook
  • Delicious
  • Reddit
  • LinkIn
  • Technorati
  • print this page
  • email this page

Culinary Recipes

Boeuf En Gelée with Foie Gras, Root Vegetables, and Horseradish Cream

Adapted From: Chef Daniel Boulud:  Cooking in New York City

Daniel Boulud and Peter Kaminsky, Assouline 2002


Boeuf En Gelée with Foie Gras, Root Vegetables, and Horseradish CreamMakes 6 to 8 appetizer servings

(icon-pdf download recipe)



  • 2 large onions, peeled and cut in half
  • 1 beef shank – ask your butcher to de-bone the shank, give you the bones, cut the shank lengthwise into 4 pieces and trim of all fat.  Each piece will be approximately 1 1/2 to 2 pounds after trimming
  • 1 head garlic, cut in half crosswise
  • 2 bay leaves
  • 3 sprigs thyme
  • 1/2 tablespoon coriander seeds
  • 10 sprigs Italian parsley
  • 1 teaspoon whole black peppercorns
  • 4 medium leeks, green and white parts separated and trimmed
  • 2 tablespoons coarse sea salt
  • 8 quarts water
  • 4 medium carrots, peeled and trimmed
  • 4 stalks celery, peeled, trimmed and cut into 6-inch segments
  • 4 turnips, trimmed and peeled
  • 1 large beefsteak tomato, cut in half and seeds removed
  • Salt and freshly ground white pepper
  • Eight 2-gram gelatin sheets
  • One 4 ounce foie gras terrine, cut into 1/4” dice


  1. Blacken the cut sides of the onion:  Place the onions on a very hot flat surface, such as a griddle, and let it cook until very burnt.  If you don’t have a griddle, place a very heavy pan, such as cast iron, over medium heat and then put the onion cut sides down in the pan.  Cook until it is as dark as you can get it.  Transfer the blackened onion to a plate.
  2. In a deep, tall stock pot, combine the blackened onions, beef shanks, shank bones, garlic, bay leaves, thyme, coriander seeds, parsley, black peppercorns, green sections of the leeks, sea salt and water.  The water should cover the beef by at least 5-inches.  Add more water, if needed.  Bring the water to a boil, then lower the heat and simmer for 3 hours, regularly skimming off the foam and any solids that rise to the surface.  Remove the beef from the pot and set aside.  Discard the vegetables, herbs, spices and bones.  Strain the poaching liquid through a fine-mesh sieve.
  3. Wash the pot and add the beef, carrots, celery, turnips, remaining white sections of the leeks and tomato.  Pour the reserved poaching liquid back in.  Bring the liquid back to a boil, reduce the heat, and simmer for 1 hour, while regularly skimming off the foam and any solids that rise to the surface.  Discard the tomato and carefully remove the beef and vegetables from the liquid.  Set aside and cool.  When completely cooled, cut the beef and vegetables into 1/4-inch dice.  Taste and season with salt and pepper, if necessary.
  4. In a small bowl of cold water, soften the gelatin sheets.  Lift the gelatin out of the water and squeeze it gently to remove the excess moisture.
  5. Prepare an ice-water bath in a large bowl and set aside.  Strain the broth through a fine-mesh sieve into a bowl that will fit on top of the ice bath.  Add the softened gelatin leaves to the hot broth and stir until dissolved.  Taste and season with salt, if necessary.  Place the bowl in the ice bath and stir until the broth becomes syrupy.
  6. Over the bottom of a 12-ounce glass or shallow soup bowl, place a thin layer of the gelée.  Top with 1 to 2 tablespoons of the diced vegetables.  Add another thin layer of gelée to cover the vegetables and place a few pieces of foie gras and beef over the gelée.  Repeat until the glass is three-quarters full.  Finish with a thin layer of gelée to smooth out the top.  Refrigerate for 1 hour to set.


For the Horseradish Cream:

  • 1 cup heavy cream
  • 1/4 cup finely grated fresh horseradish
  • Salt and freshly ground white pepper

In a small saucepan, bring the cream and horseradish to a boil.  Lower the heat and simmer until the cream has reduced by half, about 10 to 15 minutes.  Strain the cream through a fine-mesh sieve.  Season with salt and pepper.  Refrigerate until cool.


To Serve:

Season each serving with freshly ground pepper.  Spoon the horseradish cream on top of the gelée, and spread the cream to cover the entire surface using the back of a spoon.  Serve immediately.


Wine Selection:

Rioja (Spain), Sierre Cantabria Coeccion Privada 1999.  This very dry Tempranillo based wine from northeast Spain balances the richness of the meat and aspic.  The dry fruit and flower aromas of the wine also seem to add an extra layer of flavors to the dish.


Best Vancouver Restaurants. A modern dining experience with superb French cuisine awaits our guests at db Bistro Moderne Vancouver. Inspired eclectic French food created by the Chef de Cuisine Stephane Istel is served in a stylish and contemporary room with a casually elegant ambiance. We use the finest & freshest ingredients to create inventive, delicious dishes that will be a memorable part of your visit to our Vancouver, BC restaurant.