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Consommé Royale
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This dish is a modern take on the traditional consommé royale. Chef Philip Tessier reimagined the classic French preparation by suspending the garnish and serving it in custom glassware designed to highlight its clarity and elegance.
In France, consommé is a benchmark of technique — chefs from around the world compete, yet all eyes remain on the French masters. This version honors that legacy while pushing boundaries through updated ingredients, techniques, and presentation. In collaboration with Martin from Crucial Detail, this project became more than just a recipe — it was an exploration of form, flavor, and innovation. A timeless dish, reinterpreted with intention.
Part 1: Confit
Step 1
Weigh gizzards, hearts, necks and wings. Measure 2% curing salt and season. Add thyme, bay leaf, garlic, and duck fat into mason jar.
Step 2
Place a towel in the pressure cooker and add 1 inch of water.
Step 3
Place jar inside and cook at 15 PSI for 60 minutes. Let cool for 10 minutes.
Step 4
Remove parts from fat. Pick meat from wings, heart, and neck. Reserve 50g for ragout.
Step 5
Cut gizzards into halves or quarters. Set aside.
Part 2: Ragout
Step 1
Heat butter in saucepan. Add truffle, shallot, and 50g reserved confit. Cook for 2 minutes.
Step 2
Deglaze with Madeira and vinegar. Reduce until nearly dry.
Step 3
Add guinea hen jus, salt, and truffle oil.
Step 4
Whisk in butter. Cook until sauce reduces to ragout consistency.
Step 5
Glaze gizzards. Divide remaining ragout into bottom of consommé glasses.
Part 3: Custard
Step 1
Crack eggs into blender.
Step 2
Simmer milk, cream, and salt.
Step 3
With blender running, slowly add hot mixture to eggs.
Step 4
Funnel custard over ragout in glasses.
Step 5
Steam in combi oven at 185°F (85°C) for 15 minutes. Let cool.
Part 4: Consommé
Step 1
Combine consommé, gellan gum, thyme and bay leaf. Boil for 1 minute.
Step 2
Cool in ice bath. Strain through fine-mesh sieve.
Part 5: Consommé Garnish
Step 1
Wash and dry leek tops. Punch small circles using cutter.
Step 2
Peel carrots, slice 2mm thick, and punch circles.
Step 3
Slice truffle 2mm thick and punch circles.
Step 4
Blanch leeks and carrots for 20 seconds. Shock in ice water. Dry completely.
Step 5
Combine carrot, leek, and truffle circles.
Part 6: Plating and Serving
Step 1
Place one truffle circle on each custard.
Step 2
Top with glazed gizzard. Garnish with carrot leaves and watercress.
Step 3
Pour consommé into glass tops. Serve by pouring consommé into custard cups at table.
Chef Phil Tessier
Philip Tessier is an award-winning chef, author and innovator living and working in the famous Napa Valley Wine Country.
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