• 6 thick slices of fresh foie gras (with nerves removed)
  • 100 g of pain d’épices (gingerbread)
  • 50 g freshly made white breadcrumbs
  • 1 beaten egg
  • 20g salted butter
  • Salt
  • Freshly ground black pepper


Roughly mix the bread crumbs in a mixer with the pain d’épices (gingerbread), put them in a medium hot oven for 5 minutes to crisp up.

Wipe the foie gras dry with kitchen paper, lightly season with saly and pepper then dredge in the beaten egg before coating in the breadcrumb mixture.

Heat a heavy frying pan add 1/2 of the butter and gently fry the foie gras 2 or 3 minutes on each side.

Remove from the pan and drain on kitchen paper, serve warm with a salad of mesclun or “jeunes pousses” and fresh fig sorbet.

serve with a sauternes or a Vin de Paille

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