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Foie gras (goose liver)
Foie gras (goose liver)
 
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Foie gras (goose liver)
Foie gras (goose liver)
Crispy Foie Gras on a Bed of Fresh Mache
Pierre Carrier, Le Hameau Albert Ier, France
Duck Foie Gras and Artichoke Terrine
Guy Martin, Restaurant Le Grand Véfour, Paris
Duck Foie Gras Marinated in Madeira with Lavender Honey Sauce
Benoît Sinthon, Il Gallo d'Oro, Madère
Foie Gras Cooked in Cheesecloth
Foie Gras Cromesquis
Marc Meneau, L'Espérance, France
Foie Gras Cubes with Passion Fruit Seeds, Earl Grey-Scented Consommé and Cornbread Bites
Michel Rostang, restaurant Michel Rostang, Paris
Foie Gras Pâté en Croûte with Christmas Beer
Antoine Westermann, chef au Le Coq Rico à Montmartre, anc. chef du Buerehiesel en Alsace, France
Foie Gras Poached in Consommé
Gilles Etéocle, Hôtel restaurant La Poularde, France
Foie Gras Ravioles with Port and Truffle Jus
Pierre Orsi, Restaurant Poerre Orsi, Lyon, France
Foie Gras Tatin
Valérie Gautherot, Moulin de l'Abbaye, Périgord, France
Foie Gras with Lautrec Pink Garlic Petals
Foie gras with Pineau and foie gras "candies"
Goose Foie Gras on Gingerbread
Half-Cooked Foie Gras with Red Wine
Christophe Girardot, La Table de Montesqieu, Gironde, France
Hot Duck Foie Gras with Grapes
Jean Coussau, Relais de la Poste, France
Lightly-Cooked Foie Gras with Saussignac Wine and Date Mousse
Vincent Arnould, Le Vieux Logis, Trémolat
Lobe of Duck Foie Gras
Roland Mazère, anc. chef propriétaire Le Centenaire, Périgord, France
Millefeuille of Spice-Marinated Foie Gras, Confit Figs and Madeira Aspic
Carlo Crisci, Restaurant Le Cerf, Suisse
Pot au Feu of Duck Foie Gras with Root Vegetables
Christophe Girardot, La Table de Montesqieu, Gironde, France
Roasted Duck Foie Gras with Fruit Compote and Caramel with Vinegar
Roland Mazère, anc. chef propriétaire Le Centenaire, Périgord, France
Sautéed Duck Foie Gras with Crispy Pomelo
Sautéed Escalope of Duck Foie Gras with Wine and Muscat Grapes
Stéphane Raimbault, L'Oasis, France
Seared Foie Gras on Soft Pound Cake
Seared Foie Gras, Served Cold with Armagnac, Maple Syrup and Cranberries
Thai Style Pot-au-feu with Foie Gras
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Warm Duck Foie Gras in Swiss Chard Greens
Stéphane Raimbault, L'Oasis, France
White Beans and Pan-Seared Duck Foie Gras with Aged Port and Balsamic Reduction
Wood-Grilled Fresh Foie Gras with Caramelized Fall Fruits and Port Reduction
Hélène Darroze, Restaurant Hélène Darroze, Paris
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