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- 3 min read
Warm foie bonbons: Nino Redruello’s star appetizer to surprise at home
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Some recipes amaze from the very first bite. And some gestures convey care without needing words. That is the essence of our campaign with chef Nino Redruello: celebrating the value of thoughtful details, of what is prepared calmly, of what shows that opening your door also means opening your world. These warm foie bonbons capture that idea perfectly—small, delicate, with a centre that melts the moment it touches the plate.
The story behind the dish
Nino is clear: a perfect bite requires precision. Seal the dough well, fry quickly, pair with a fresh garnish to balance the foie. Everything is designed to create an effortless “wow.” An elegant appetizer that turns a dinner into a memory.
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Warm foie bonbons recipe
Ingredients (6 units)
6 pieces of fresh foie
Filo pastry or spring roll pastry
1 beaten egg
Sunflower oil
Balsamic reduction or balsamic caramel
Garnish: Granny Smith apple, melon, honey, lemon and mint
Step by step
Shape the bonbons:
Wrap each piece of foie in two layers of filo pastry. Seal with egg.Fry:
Brown for a few seconds in oil at 170°C. Drain.Prepare the garnish:
Grate apple and melon. Mix with honey, lemon, and crushed mint.Plate:
A small drop of balsamic, the bonbon on top, and a teaspoon of the fresh mixture.
Chef’s tip
Serve immediately so the centre stays melted.
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