Français
 
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
Foie Gras Cromesquis
Marc Meneau, L'Espérance, France
Foie Gras Pâté en Croûte with Christmas Beer
Antoine Westermann, Paris, France
Foie Gras Poached in Consommé
Gilles Etéocle, Hôtel restaurant La Poularde, France
Foie Gras Tatin
Valérie Gautherot, Moulin de l'Abbaye, Périgord, France
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
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
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
Wood-Grilled Fresh Foie Gras with Caramelized Fall Fruits and Port Reduction
Hélène Darroze, Restaurant Hélène Darroze, Paris
Search
Search within the site
Find
 
Advanced search >
Register free to receive our official newsletter
Sign up
 
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
 
Sign up
 
***** CODE PUB = PUB_G *****