Recipes

The Farandole of Vegetables and Fruits with Foie Gras Preparation time: 10 min. For 3 people Ingredients 250 g of ready-to-eat whole Foie Gras. Melon or mango, radish, celery stalks, yellow and green zucchini, salad, spinach shoots, carrots Preparation Wash and peel the vegetables. Cut the zucchini and celery into large slices and chunks. Cut […]

Mini-Burger with Foie Gras and duck breast Preparation time: 15 min. For 4 people Mini-Burger Ingredients – 200g of Foie Gras – 12 thin slices of smoked duck breast – 12 mini-burgers buns or 4 burger buns – 1 carrot – 1 red onion – 1 tablespoon chopped coriander – 1 tablespoon wasabi – 50

Duration: 30 min. For 4 people Difficulty: 1/5 Ingredients: 8 large-headed button mushrooms. 150g button mushrooms. 30g butter. 100g oyster mushrooms. 2 shallots. 2 tablespoons finely chopped parsley. ½ teaspoons thyme. ½ teaspoons tarragon. ½ four spices. 2 slices foie gras. 2 tablespoons breadcrumbs.

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

With the beautiful days coming, nothing better than a refreshing sweet and salty pleasure. Do you like foie gras and do you love ice cream? This recipe is made for you ! Recipe for 4 people: preparation time 20min, waiting time 1h10. For the ice cream : – 200g block foie gras. – 200g crème

200g bloc foie gras. 250g cottage cheese. 60g liquid cream. 2 eggs. Espelette chili pepper. 100g speculoos. 60g butter. 2 gelatine leaves. 250g fig jam. Boil the liquid cream with the foie gras, mix it all. Crush the speculoos. Mix them with the softened butter. Form a thin layer in the bottom of your cutters.

Preparation time: 15 min. For 4 people Difficulty: 1/5 Ingredients 200g of Foie Gras 12 thin slices of smoked duck breast 12 mini-burgers buns or 4 burger buns 1 carrot 1 red onion 1 tablespoon chopped coriander 1 tablespoon wasabi 50 g cooked mung beans 50 g kale 4 lettuce leaves Fleur de sel Pepper