Recipe: Gnocchi a la Lotoise

1- In the bottom of a saucepan, pour a few drops of water, then add your milk, a little fine salt, a hint of Cayenne, the 50g of butter and a little nutmeg, stir with a whisk and bring to a boil.

2- Then sprinkle in your semolina, then let it cook over low heat while stirring with a wooden spatula for 6 minutes, then remove from heat slightly and incorporate your 3 egg yolks. Put back on the heat and cook without ceasing to stir for 2 minutes.
Finally, away from the heat, add your 60g of pieces of foie gras.

3- Then pour your mixture onto a greased baking sheet (butter or olive oil), level with an iron spatula so that the thickness is about 2 cm, cover with parchment paper and let cool this way.

4- Well, your baking sheet is nice and cold, then turn it onto your work surface, then with cookie cutters of your choice, round, square, or triangle-shaped, form gnocchi. Place them on a baking sheet, turn on the oven to 200°(6+) then, sprinkle a little grated Parmesan on each gnocchi and drizzle them with your melted butter, and place your dish in the middle for 5 to 6 minutes until they are gratinéed.

5- In a large pan put a little duck fat or a mixture of butter and oil, start sautéing the porcini quickly (2 minutes) then add the chanterelles (2 minutes).
Then arrange your gnocchi harmoniously on a dish or on nice yellow plates put your mushroom pan back on the heat add the persillade take a turn in the pan and pour boiling over the gnocchi.
*Roger Lamazère, nearby restaurateur of the paternal generation, was a pioneer in the approach to southwestern cuisine: truffles served whole cooked under ash or steamed, a goose foie gras served pink, a cassoulet without confit but with a sauté