Michel Portos has long since abandoned sauces for reductions, the small jus deliciously perfumed with spices and herbs. His cuisine is influenced by the
Maghreb, Asia, to a major degree by the Mediterranean Basin and henceforth by the Girondin terroir in a perfect dosage of flavours.
He interprets the register of the acidic perfectly thanks to his wide use of citrus fruits and vinegars. He always seeks to introduce a "crunchy" element for the sake of balance. He loves dishes that reflect people and special situations, interpreting them in his very own way. There are no traditional recipes on the Saint-James menu. "This type of cuisine is done very well by local craftsmen. A gourmet restaurant must be creative."

Michel Portos' cuisine "titillates the palate". It is all about depth. It surprises. It astounds. It seduces. An article in a magazine that is skilled in unearthing the talents of today wrote, "Sincere, intense and impertinent, Michel Portos' cuisine turns our certitudes upside down. It pegs out new territory for the 21st century eater who does not see merely to partake of gourmet delights but also has a keen eye for the cultural and aesthetic values of the plate".

Try this recipe from Michel Portos to find out more about foie gras and how to prepare it…

MOROCCAN FOIE GRAS

Serves 4

- 4 generous slices of duck foie gras
- Moroccan spice mix
- 50 g shallots
- 50 g onions
- 1 tsp curry powder
- 1 tsp ground cumin
- 1 tsp mild paprika
- 12 g coriander
- 1 tbsp lemon juice
- 2 tbsp olive oil
- salt

Chop the shallots and onions finely and sweat in the olive oil. Add the spices and lemon while still hot. Chill.

Add the crushed coriander, garlic and olive oil. Set aside

Prepare the garnish:

- 4 Medjool dates
- ½ cucumber
- 6 sprigs coriander
- fine salt

Peel the dates, cut into segments and remove the stones (to make 5 segments per person)

Peel the cucumber, remove the seeds and cut into 1 cm x 1 cm cubes (to make 7 cubes per person)

Set aside

Syrup for cooking the dates:

- 100 g white balsamic vinegar
- 6 g ginger

Vinaigrette:

- 50 g white balsamic vinegar
- 5 g ginger
- 6 g white balsamic cream
- 50 g dates

Cook over a gentle heat for around 20 minutes, strain, press and add argan oil

Preparation:

Prepare the spices and set aside.

Prepare the dates, cucumber and coriander sprigs

Prepare the syrup for cooking the dates

Prepare the vinaigrette

Cook the foie gras, browning it on both sides

Presentation:

Add some Moroccan spices to each plate. Heat.

Arrange 5 date segments around it. Heat.

Add the 7 cubes of cucumber.

Place the foie gras on the Moroccan spices, seasoned with fine salt

Dress with vinaigrette and turn over.

Garnish with the sprigs of coriander

• 1990/1993: executive chef in the restaurant les Jardins de l’Opéra in Toulouse (31)
• 1994/1997: executive chef in the Troisgros restaurant in Roanne (42)
• 1988/2002: opening of the restaurant Côté Théâtre in Perpignan (66)
• Since 2002: chef and general manager of the Saint-James (33)