Listing articles 1 to 4 of 4 articles with tag ‘Foie Gras’
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Learn how to make a foie gras terrine from scratch in only 12 minutes.
A simple yet impressive recipe by Hélène Darroze using some of the finest ingredients known to man.
This black truffle corn flour purée beats Robuchon's famous truffle potato purée any day. If you have the truffle, it's damn easy to make.
I had this memorable terrine at Saprien, the restaurant in Sauternes, France, home of Château d'Yquem. See how it's done - quite spectacular!