Le Foie Gras - Exceptionnel à chaque fois !

Autumn tartines with pan-fried Foie Gras

20 min. For 4 people


  • 300 g uncooked Foie Gras
  • 8 slices of wholegrain bread
  • chutney or mango compote
  • 4 fresh figs
  • 1 bunch of grapes
  • 1 pomegranate to garnish
  • 15 g butter
  • 1 tbsp honey
  • 1 tbsp Xérès vinegar
  • Sea salt
  • Freshly ground black pepper


Toast the slices of wholegrain bread.  Spread each slice with 1 tbsp of chutney or the compote of your choice.

Cut the figs into halves and cook with the grapes in a frying pan with the butter and the honey and deglaze with the vinegar.

Cut the Foie Gras into 1 cm slice and sear them for 1 minute on each side in a very hot frying pan.   

Place 2 slices of bread on each plate. Lay the Foie Gras on the toast, season with sea salt and freshly ground black pepper and serve with the warm autumn fruits on the side.  The plate can be garnished with additional autumn fruits such as grapes, figs, pomegranate seeds, etc. 

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