The magazine of Glion Institute
of Higher Education

For this issue, we showcase a rich and tasty recipe from the collection of our Michelin star Chef Stéphane Décotterd. It’s definitely one for the carnivores among us!

Stéphane Décotterd.

Our new recipe from master chef Stéphane Décotterd demands a little patience, but the rewards are well worth it. Why patience? Because once prepared, the venison ballotine that plays a starring role needs a day’s rest before it is at its tastiest and best.

The rough English translation of ‘ballotine’ is a piece of meat that has had the bones removed and is rolled around a stuffing. For this recipe, Chef Décotterd uses venison with white bacon and pork neck.

Good luck, and don’t forget to share your culinary creations on social media including the hashtags #Glion and #MaisonDecotterd

Venison ballotine (terrine)

– 125g venison stew
– 125g white bacon
– 90g pork neck
– 40g bread crumbs soaked in 40g cream

– 180g finely diced venison fillet
– 80g dried cranberries
– 1 tbsp shelled pistachios

– 10g salt
– 3g quatre épices (four-spice blend)
– 3g pepper
– Cognac

Chop all the stuffing ingredients. Add the diced venison fillet, cranberries and pistachios, then the seasoning and a drop of cognac. Stir well.

Lay some plastic wrap on the worktop and place the stuffing over it. Form a large roll and tie a knot at each end.

Wrap in aluminium foil and steam for 30 to 40 minutes (core temperature should be 65°C).

Let it cool and rest in the fridge for at least a day before serving.

Red cabbage salad

– 1 small red cabbage

– 1 pinch of salt
– ½ dl Sévery apple vinegar
– ½ dl balsamic vinegar
– 1 dl walnut oil
– 1 dl hazelnut oil

Cut the red cabbage in half and remove the core. Grate very finely.

Mix the vinegars with the salt and pepper. Add the oils and emulsify well.

Season the chopped cabbage and let it marinate for a few minutes.


– Herbs (chervil, garden cress, etc.)
– Small bread croutons
– Red cabbage salad
– Venison ballotine
– Fleur de sel

Slice the venison ballotine and place in the centre of the plate. Season with a sprinkle of fleur de sel. Make a ring of red cabbage salad around the meat. Garnish with herbs and croutons.

Practice the art of world-class hospitality

Find out more about our Bachelor’s in International Hospitality Business, including the Practical Arts semester that offers a chance to work with Stéphane Décotterd.

Discover the Bachelor’s

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