FOIS GRAS WITH RATAFIA CHAMPENOIS

Chef:
Benoît
Cuvee :
Ratafia Champenois XO
Establishment:
Restaurant le Rocher
More information about the establishment:
http://www.restaurantlerocher.fr/index.html

500 g of fresh foie gras
5 g of Guérande salt
3 g of pepper
5 cl of Ratafia XO Gremillet

Cook for 20 minutes in a bain-marie at 210°

Share this article

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email
Share on print
Close Menu
libero mi, porta. leo ut Curabitur dictum