How to prepare foie gras

A grand product which deserves delicacy and care

How to choose the good foie gras

Ours foie gras are all from the French South West where we have IGP (Geography Protected Identification) a guarantee very well known.
Our half cooked or full cooked foie gras are frequently awarded during the General Agricultural Competition of Paris, one of the prestigious competition of Europe. The last ones were the second and third position in 2009 and the first position in 2008.

To cook foie gras at home, some advices to cook it:

To begin, you have to veinless the liver, and not to nerveless it, as we hear sometimes, because the deal is to remove the vein to have a perfect quality of tasting.

How to do? Keep the liver on an ambient temperature before “working on it”. On a plate, separate the two parts and cut it with a knife in the length slowly. Remove the vein, taking care of the foie. Then close the two parts and keep the liver into fresh temperature before cooking it.

To maintain the savoury of the foie gras.

It's important to respect the good quantity of salt and pepper, our advice is 7 gr of salt and 2 gr of pepper for a liver of 600gr, if this mix is regularly put on it on the all liver.

To go with the cooking, you can add:

Truffle
A little Armagnac, Porto, figs or Espelette red pepper.
A Sauterne jelly, why not…

For a perfect cooking

Whatever the way to cook, you have to respect the time and temperature indicated in your recipes, the risk is to see the liver melting, losing the fat.

Last but not least advice before eating

Prepare the liver some days before the meal to give it the time to raise it aroma.

When vocation deals with passion

Pascal Bataillé

In 1976, I began the learning of this job. Christian Clément taught me the bases, the taste and the obstinacy. After two years in Bordeaux, with help of our chief, I go to Paris in a palace called “l'intercontinental”. A real revelation for me. Then after some years learning into the kitchen of “Lapérousse”, “L'Ambassade d'Auvergne” and “La Sologne”, I have my first job as chief at the “Lloyd” at 25 years old. Nine years of happiness came then working with excellent products, including foie gras. I had a new work experience before joining Pierre Gagnaire, an artist who gave me the will to do my best during two years.

Today, as Eric Sertour asked me, I drive the kitchen of the restaurant “Pierre” at the “Palais Royal”. All of these places where I had the chance to work, brought me a lot of things that I like to share with ours customers. This is my way to think with respect the world of our French breeders and farmers for the quality of their products.

Excel Foie Gras