Fresh Foie Gras

Our Chef’s precious advice

by Georges BRUCK

 

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Fresh Foie Gras

They can be kept up to 3 weeks under refrigeration at +2+4°C. The livers, after having the gall-blader removed, are salted, spiced and slightly cooked in their mould : Pastry crust – Torchon – Terrines or vaccum packed.
This soft treatment gives them an unequalled delicacy and smoothness.

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