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Lobe Foie Gras d'Oie entier
4 Escalopes of Goose Foie Gras
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Lobe Foie Gras de Canard entier
Or 4 Escalopes of Duck Foie Gras
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400 g of Squash flesh
20 cl Fresh cream
200 g Button mushrooms
1 Clove of garlic (optional)
1 Knob of butter
Olive oil
Salt, pepper
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Peel the squash and cut into cubes.


Brown the chopped shallots in a saucepan with the butter and then add the crushed garlic and squash cubes. Brown and then add enough water to just cover the preparation. Salt lighty and cook for 15 to 20 minutes. Blend and add fresh cream to your taste.


Cut the mushrooms into thin slices and brown them in olive oil until they nicely coloured. Set aside and keep hot.


Pan-fry the escalopes of Foie Gras, season with salt and pepper. To cook perfectly, fry them gently for 1 minute on each side.


To finish, pour the cream of squash into soup plates and sprinkle with the slithers of mushrooms. Finally place the escalope of Foie Gras in the middle of the plate and decorate with some chives. Serve while still hot.

Recipe developed by Materne Koestel, former chef of the House of Edouard Artzner.

When preparing the cream, the water can be replaced by vegetable stock to give it more flavour.

Use (red) winter squash rather than the larger pumpkin as it has a milder flavour, thicker flesh and a creamier texture.