Our recipes Foie gras
Foie gras, which translates to "fat liver" in English, is a delicacy that is commonly used in French cuisine. It is made from the liver of ducks or geese that have been specially fattened through a process known as gavage, where the birds are force-fed a diet high in corn and grain.One of the most popular ways to prepare foie gras is through a dish called "foie gras terrine," which is a pâté-like spread made from the liver. The liver is first cleaned and then marinated in a mixture of wine, spices, and herbs. It is then slowly cooked and chilled before being served as a spread or in slices with bread or crackers.
Another classic French recipe that features foie gras is "tarte Tatin," a sweet and savory tart made with caramelized apples and foie gras. The foie gras is first seared in a pan and then placed on top of the caramelized apples before the tart is baked. This dish is a unique blend of sweet and savory flavors and is a perfect appetizer or main course.
Foie gras can also be used as a topping or filling in a variety of dishes such as crostini, risotto, or pasta. For example, it can be thinly sliced and served on crostini with a drizzle of balsamic glaze or it can be used as a filling in a ravioli or tortellini dish.
Foie gras is also a popular ingredient in French fine dining, where it is often served as a main course with a side of seasonal fruits or vegetables. Chefs will typically prepare it by searing the foie gras and then serving it with a sauce made from fruits, wine or port.
In addition to its use in French cuisine, foie gras is also a popular ingredient in other international cuisines, particularly in Mediterranean and Asian dishes.
Foie gras is a rich and decadent ingredient that adds a unique flavor and texture to any dish. It is a staple in French cuisine and can be used in a variety of ways, from classic recipes to modern creations. Despite some ethical concerns, it is considered a delicacy and is enjoyed by many gourmet food lovers around the world.
Pan Fried Foie Gras
Une recette du chef étoilé Patrick AsfauxCooking time :
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Pan fried Foie Gras with Green Apples
Une recette du chef étoilé Patrick AsfauxCooking time :
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Pan-Seared Goose Foie Gras with Northern Pearls
Une recette du chef étoilé Patrick AsfauxCooking time :
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Repos 1 heures