Sortez le foie gras 1 h avant la cuisson et eveinez-le si ce n'est pas fait. Placez le foie gras dans un plat. Salez et poivrez sur les 2 faces puis arrosez avec le porto, le jerez et l'armagnac.

New museums, galleries and spruced-up parks counterbalance this Central European city’s classic architecture and thermal ...

Le samedi 30 août, les Cuisiniers de l’Yonne, accompagnés de quelques fins gourmets issus de la société civile, seront là pour noter la dizaine de tourtes à la viande attendue, autant au palais qu’à l ...

Much has been made of the revitalization of Providence of late, as decades of development and improvements to Rhode Island’s capital and largest city have resulted in a place that not only has become ...

Ambiance bistrot de potes & grandes tablées Les Casseroles Lilloises, c’est le mix parfait entre un bouillon parisien comme ...

Thomas Vilgis, a food physicist at the Max Planck Institute for Polymer Research in Germany, has been in love with foie gras ...

Scientists have replicated the luxurious mouthfeel of foie gras using the liver and fat of ducks reared and slaughtered ...

It was important to the research team not to add external ingredients or additives to the foie gras the duck itself held the ...

Researchers wondered if there was a more ethical way to enjoy foie gras, so they created a process to replicate the dish without force-feeding ducks and geese beyond their normal diets. They treated ...

Foie gras is a unique delicacy made from the liver of a duck or goose. While it can be an acquired taste, the buttery, fatty dish is an indulgent cuisine prized in many parts of the world.

The French delicacy foie gras could be made more ethically thanks to a technique that replicates the way fats are metabolised in force-fed birds, although the process still depends on farmed animals.