Listing articles 1 to 4 of 4 articles with tag ‘Foie Gras’
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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.
A simple yet impressive recipe by Hélène Darroze using some of the finest ingredients known to man.
Learn how to make a foie gras terrine from scratch in only 12 minutes.
I had this memorable terrine at Saprien, the restaurant in Sauternes, France, home of Château d'Yquem. See how it's done - quite spectacular!