Le Foie Gras - Exceptionnel à chaque fois !

Foie gras with "petits gateaux" and toasted chestnuts

30 min. For 4 people


  • 12 thin slices of Foie Gras
  • 1 can of cooked, whole chesnuts
  • Chervil
  • Ground pepper
  • Rose peppercorns
  • Sea salt

For the plain petits gâteaux :

  • 250 g plain flour                                          
  • 100 g butter
  • 100 g sugar                                                  
  • 3 eggs                                              
  • 1 small glass of water                                            
  • 1 pinch of salt 


Make a dough and roll out well.  Cut into long diamond shapes either with a knife or a fancy edged pastry roller.  Deep fry until golden brown and then drain on kitchen roll.  Keep warm in the oven.                                                 


Lay the slices of foie gras in a fan shape on the centre of the plate.  Strain the chestnuts and pan fry them for a few minutes.  Add to the plate with a few petits gâteaux and decorate with chervil, rose peppercorns and sea salt.

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