MINNEAPOLIS -- Executive Chef Vincent Francoual from Vincent A Restaurant joins KARE Saturday in the kitchen to demonstrate how to make a romantic French meal for Valentine's Day.

Leeks Salad:

Serves 8

Leeks Mousse:

· 2 leeks use only the green; Keep the white part for salad

· ½ bunch parsley picked

· 1 ¾ cup of heavy cream

· ¾ tsp of salt

· 3 eggs

  1. Preheat oven at 350F. Combine the washed leeks and parley in a cheese cloth. Cook in a saucepan with salted boiling water for 3 to 4 mn or until tender. Shock with iced water.
  2. Squeeze as much moisture as possible; add to a sauce pan with ¾ cup of heavy cream and the salt.
  3. Once brought to a simmer, transfer to Vitamix and puree until smooth. Strain through chinois and cool.
  4. Once cooled place in a mixing bowl, add remaining heavy cream, 3 eggs and ¾ tsp of salt. Mix thoroughly.
  5. Butter a bread pan and line with white parchment paper. Add mixture, place bread pan in a hotel pan, fill hotel pan with water until it reaches the height of leeks mixture. Cover the bread pan with aluminum foil, poke 3 holes in foil.
  6. Place in oven and cook for 30 to 40 minutes or until set.
  7. Cool completely before unmolding. Cut slice and place on each plate


  • 1 Pears cut in half
  • 2 Belgian endive
  • The white part from the 2 leeks sliced
  • ¼ cup of toasted walnut
  • ¼ cup of your favorite bleu cheese
  • Vinaigrette
  • 1/2 Tbsp of Dijon mustard
  • 2 Tbsp of Olive oil
  • 1 Tbsp of Red wine vinegar
  • Salt and pepper

1. Toss pear in oil and lemon juice and roast in over at 375 until soft. When cooked, cut 4 wedges on each half pears.

2. In boiling water, blanch the leek and then cool down in ice. Toss with vinaigrette, toasted walnut and bleu cheese. Cut the endive in 4 wedges and toss with Vinaigrette.

3. Place ingredients on top of each slice leek mousse in a decorative way.