Badiane recipes

restaurant Nice Airport

Le BADIANE restaurant menu includes brand new recipes created by its chef, who pays tribute to regional products.

Le Badiane brings you the fresh, delicate flavours of a recipe specially prepared by its chef, Nicolas Pomarès

Explore the season menu at restaurant Le BADIANE in nice airport, overlooking the Mediterranean.

Duck foie gras terrine with red onion chutney

Ingredients for 10

Foie gras

  • 800g raw duck foie gras
  • 11g table salt
  • 3g fresh-ground pepper
  • 1.5g sugar


Red onion chutney

  • 8 red onions
  • 20g brown sugar
  • 40cl red wine
  • 10cl red wine vinegar
  • 5g “4 épices” (four-spice mixture of ground pepper, cloves, nutmeg, and ginger)
  • 40g honey 
Foie gras de canard préparé en terrine, chutney oignon rouge au Badiane

To prepare

Foie gras

Devein the foie gras.

In a bowl, mix the table salt, pepper, sugar.

Season the foie gras evenly (inside and outside), reshape the lobes, cover with plastic wrap and refrigerate 2 hours.

Place the foie gras lobes in a sous-vide bag side by side. Cook in 65°C water for 6 minutes. Drain the foie gras to remove fat and mould into a terrine. Fill to within 2cm of the rim. Press foie gras lightly and refrigerate.


Red onion chutney

Thinly slice the onions.

In a saucepan, bring the honey to a boil and deglaze with the vinegar. Add the onions and the wine and cook over low heat until all liquid is absorbed.

Next, moisten with water and cook again over low heat, making sure the mixture does not stick. The chutney is ready when it is completely fondant.

Lastly, add the four-spice mixture, season with salt and pepper, and mix well. 


To serve

Cut two, 1cm-thick slices. Brush lightly with olive oil.

On the left, fill a 9x2x1cm square ring with the red onion chutney.

Place both slices of foie gras on the plate, one laid flat and the other upright.

Serve with a slice of toasted bread.

Visit Le BADIANE restaurant in Terminal 2 for more tips!