Vacuum packed foie gras (method 6) - La cuisine de Bernard

For Christmas, more and more of you are preparing your own foie gras. I have already suggested 5 different cooking methods and here is the sixth one, a little
Traveler and passionate about cooking, I give you all my secrets of cooking, without detour.
    For Christmas, more and more of you are preparing your own foie gras. I have already suggested 5 different cooking methods and here is the sixth one, a…

Molecular gastronomy offers thought for food

Contrary to popular belief, a Duck Foie Gras Mousse can be a quality product, and that is our aim. This Mousse is smooth and delicate, made with

Duck Liver Mousse 50% Foie Gras

Slow-Cooked Foie Gras - Illustrated recipe - Meilleur du Chef

Rougie's top of the line duck foie gras product, the Grande Cuisine duck liver is a large, smooth lobe, hand selected and as close to perfection as

Whole Lobe of Duck Foie Gras - Grade A - Flash Frozen

Made by the crafty folks over at Hudson Valley Farms in New York, this duck liver is a top-notch product. They raise, process and package their

Whole Lobe of Fresh Duck Foie Gras - Grade A - Flash Frozen

Vacuum packed foie gras (method 6) - La cuisine de Bernard

Duck Liver Mousse of artisanal quality

Foie Gras (4th method pan-fried on top) - La cuisine de Bernard

Vacuum packed foie gras (method 6) - La cuisine de Bernard