Dining & Wine

Faux Gras By Chef Michael Chan

April 19, 2024

Recently, we attended a dinner where chef Michael Chan of Peake Catering | Events focused on plant-based dishes, including a creative and delicious “faux gras” as the starter dish. Try it at home! —Vita Daily

Faux Gras

At home sometimes I’ll just make the faux foie, bake crostini, and use a nice jam or wine jelly from a farmers’ market.  This is how was typically make it for our culinary operations, but you are the boss of your own kitchen. Note: best to make this at least 24 hours before serving, the flavour will intensify.

150 g raw cashew
20 g refined coconut oil
90 g shallots, sliced
50 g button mushrooms, sliced
110 g cognac
275 g water
25 g white miso paste
15 g tomato paste
8 g kosher salt
2 g five spice
1.5 g black pepper, ground
2 g orange zest
2 g agar
65 g refined coconut oil

  1. Soak the cashews overnight.
  2. In a saucepan, on low heat, add 20g coconut oil and sweat the shallots, mushrooms, and garlic. Cook without browning for about 5 minutes stirring every minute or so.
  3. To the pan, add cognac and reduce by half. Be careful as the mixture may flambe; best practice is to move the pan away from the heat source when adding the cognac and then return to the heat.
  4. In a blender, blend water, miso, tomato paste, spices, and agar until fully incorporated.
  5. When the cognac has reduced by half, add water mixture, cashews, and remaining coconut oil.
  6. Bring to a simmer and remove from heat. Do not simmer for too long as this will break down the texture.
  7. In a high-power blender, carefully pour the hot mixture in, blend for a few minutes until smooth.
  8. Quickly pour mixture into terrine moulds.

Orange Fluid Gel

250 ml fresh orange juice
15 g sugar
2 g agar agar
1 g xanthan gum

  1. Juice oranges until you have 250mL of fresh orange juice.
  2. Combine sugar and agar agar in a small bowl.
  3. To a small saucepan, add 150 mL of orange juice to a gentle simmer.
  4. Add sugar & agar agar mixture, simmer for only 1 minute and remove from heat.
  5. Pour mixture into a pan lined with plastic wrap, allow to cool for 2 hours
  6. When gel has set, break up into 3 cm rough chunks and add to your blender.
  7. Add remaining 100mL of orange juice and xanthan gum, blend until smooth.
  8. Pour fluid gel into a squeeze bottle.


1 baguette, roughly 20 inch
5 tbsp extra virgin olive oil
Kosher salt
Black peppercorn, fresh cracked

  1. Preheat your oven to 350F.
  2. Thinly slice baguettes across, roughly ¾ of a cm.  We usually get about 40 slices from a baguette
  3. On a baking sheet lined with parchment, lay the baguette slices in a single layer.
  4. Drizzle olive oil and generously salt and pepper the slice, flip them over and repeat.
  5. Bake in your oven for about 7-10 minutes until crispy and nicely golden brown.
  6. Allow to cool.


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