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Foie Gras d'Oie entier 140g
240g de Foie Gras d'Oie entier
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150g of vegetable shoots
1 puff pastry sheet
Balsamic vinegar and hazelnut oil dressing
For the garnish
Red beetroot crisps
Celeriac crisps
4 citronella sticks
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Make a nest with the vegetable shoots and dress with a few drops of balsamic vinegar and hazelnut oil.


Carve shells out of the Goose Foie Gras using a teaspoon that has been run under hot water.


Place the Foie Gras shells in the center of the nest then place a final shell on the puff pastry sheet that has already been lightly baked.


Garnish with the celeriac and beetroot crisps and add the citronella stick.