Speciality with Goose Foie Gras, Yuzu and Green Cardamom
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Edouard Artzner and Bernard Loiseau offer you a new culinary specialty: Goose Foie Gras, yuzu and green cardamom. This subtle and original recipe highlights the citrus taste of the yuzu, which brings an interesting acidity to the whole and marries perfectly with the subtly lemony aroma of the green cardamom. This blend of flavors delicately perfumes the Goose Foie Gras, and offers a unique taste experience in the mouth. The finesse of the Foie Gras, combined with the subtle balance of aromas, will delight the taste buds of lovers of fine and refined cuisine. Discover this specialty that combines tradition and authenticity for a unique culinary experience.
What is Yuzu?
Of Asian origin, yuzu is a fruit that grows on a tree bearing the same name. The taste of this citrus fruit is somewhere between lime, yellow grapefruit and mandarin.
Yuzu is an ingredient mainly used in Japanese cuisine, especially as a seasoning. In addition to its therapeutic virtues, this food with a unique fragrance is becoming increasingly popular in the world of gastronomy because it brings freshness and originality to both savory and sweet recipes.
What is green cardamom?
The green cardamom is a spice very appreciated for its fresh, spicy and slightly lemony aroma. Native to India, it has been used for centuries in Asian, Arabic and Indian cuisine. Its subtle lemony flavor makes it an ideal choice for enhancing Goose Foie Gras and adds an exotic and refined touch.
An alliance of excellence :
The Maison Artzner and the Bernard Loiseau Group have chosen to join forces and their know-how to offer unique products that respect the watchword and the requirement of both brands: excellence. The Artzner House puts its structure at the service of the talent and ideas of Chef Patrick Bertron. Thus, all the know-how of the Foie Gras work is implemented to sublimate the new gastronomic recipes concocted by the Chef of the Bernard Loiseau relay.
How to serve the Specialty Goose Foie Gras, Yuzu and Cardamom?
If you wish to serve the semi-cooked Foie Gras in slices, quickly immerse the jar in hot water to facilitate the removal from the mold. Use a thin knife without teeth, whose blade will have been passed under hot water, to cut slices of a maximum thickness of one centimeter. Depending on the size of the jar, each slice can weigh between 40 and 50 grams.