Gaufre de Liège

A caramelized yeasted Belgian-style waffle studded with pearl sugar, eaten warm from a street iron.

Ingredients

• 500g chicken thighs
• 400g baguette
• 2 tbsp sliced leeks
• 2 tsp grated nutmeg
• 2 tbsp extra-virgin olive oil
• a generous handful of button mushrooms
• a handful of fresh chives, chopped
• Dijon mustard, for serving

Instructions

1. 1

   Prepare the brioche base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the pork lardons, shallots, minced garlic, and fresh thyme, mixing well so everything is evenly seasoned.

3. 3

   Heat unsalted butter in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the brioche until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the pork lardons mixture until cooked through and lightly charred at the edges, about 20 mins.

6. 6

   Assemble by layering the brioche with the filling, a spoonful of cognac, and a scattering of chervil.

7. 7

   Add a final touch of unsalted butter for extra flavor and texture.

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