Foie gras is not just for the holidays, you can eat it all year round even if it remains a luxury product. It can be highlighted through a crème brûlée, it’s a fairly classic recipe that can be adapted by adding a brunoise of vegetables, for example (carrots, potatoes and Paris mushrooms) at the bottom …
Do you think quantity is better than quality? Or its opposite? For some years now, globalization has facilitated the production of Foie Gras in so-called “exotic” countries (notably Eastern European countries). The result: a high production in more than questionable hygiene conditions. This production is not without danger for the consumer because of the lack …
Gastronomic House in the Basque Country since 2004
14 rue Burugoria
64700 Hendaye (Basque Country-France)
Phone : (+33) 951.761.360
yaqueche@relaisgourmet.com
RCS Bayonne : 482415015
