While it is banned in some placesfoie gras is still one of the most popular ingredients of haute cuisine. Chefs adore its creaminess and versatility. Foie gras can easily be turned into a terrine, whipped into a cream or seared to perfection and paired with other ingredients. The possibilities are endless as you'll see in the recipes below.
Being such an expensive ingredient, you'll want to make sure you get things right. These foie gras recipes will guide you on the technique required to achieve extraordinary results.
Foie Gras Recipe #1
German chef Christian Lohse shares his recipe for a baked egg served atop foie gras and a mushroom and onion confit. Just divine!
Italian chef Massimo Bottura offers a completely inventive way of using foie gras. He turns this delicate ingredient into a croccantino of foie gras, essentially crunchy popsicles filled with balsamic vinegar.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.