1 foie gras 6/700g 12 cl cognac or other strong alcohol 1 tbsp. spices with foie gras salt, pepper 1Sake the foie gras from the refrigerator, it must be cold. 2Select the 2 liver lobes and defrost it 3place it in a dish, spice and ...

Foie gras with tea towel

1 foie gras 6/700g

12 cl of cognac or other strong alcohol

1 tbsp. spices with foie gras



salt, pepper

1Remove the foie gras from the fridge, it must be cold.

2Select the 2 lobes of the liver and swab it

3 put it in a dish, spice it and salt it to taste.

4Add it alcohol and let it rest in the fridge for 48 hours.

5Take some clingfilm from the food film and pack it well and close the ends well.

6Turn around with a dishcloth then string.

7Boil a pan of water. Stop the fire, immerse the foie gras and let it heat for 20 minutes.

8 After 20 minutes, remove the foie gras and let it sit at room temperature.

9 keep it in the fridge and wait a few days before tasting

 Flaxseed foie gras
 Foie gras with dishcloth
 Saint-honoré revisit and in my own way ...

1 puff pastry 1 pastry 250ml liquid whole cream 120g icing sugar 500 pastry cream more ... caramel 250sugar 25g glucose syrup start by making your puff pastry spread it in a rather thick circle and deposit it on a silpat ......

Paninis or kebab breads

600g flour Salt 6 CS olive oil 35 cl water 1/2 CS dry yeast mix the flour and salt in the bowl of your robot. Then add yeast, olive oil and half of the water and start kneading. Add the rest of the water as you ......

Stuffed spinach bread

Ideal recipe for an aperitif or everyone tears a slice of bread Recipe super good, even those who do not like vegetables liked INGREDIENTS 1 baguette ½ spoonful of oil 1 small box hearts artichokes (not put) drained and chopped, 250 g pushes ......

 Tropeziene

Ingredients (for 6 people) For cream 1/2 skimmed milk: 50 cl Sugar powder: 100 g Egg (s): 3 Wheat flour: 50 g Vanilla pod (s): 1 piece (s) Liquid cream whole: 20 cl Aroma Orange blossom: 4 drop (s) For the paste Fine salt ......