This e-book offers a refined and varied selection of recipes for cooking foie gras in a creative and accessible way. Organized into three main sections – Starters, Main Courses and Desserts – it guides cooking enthusiasts to create sophisticated dishes suitable for all occasions.

Highlights:
*Creative starters: Mushrooms stuffed with foie gras, foie gras and chestnut cappuccino, or savory foie gras macaroons.
*Gourmet main courses: Tournedos Rossini, risotto with morels and foie gras, and turkey stuffed with chestnuts and foie gras.
*Daring desserts: Foie gras cheesecake, foie gras and fig cannelés, and foie gras crème brûlée.

With recipes for all levels, this book is perfect for impressing your guests or treating yourself to exceptional flavors. Clear, step-by-step instructions, accompanied by precise ingredient lists, ensure results worthy of the greatest culinary experiences.

“Cooking the Foie Gras” is an invitation to discover or rediscover the magic of foie gras in modern and elegant dishes.