Peel off the layers of the endives.
Pan-fry them quickly in butter.
Form a sort of cake in a small ramekin alternating a layer of endive leaves and a slice of dried goose breast. Repeat 4 or 5 times.
Warm slightly with a reduction of orange juice and zest mixed with melted butter.
The official Foie Gras magazine.
Foie Gras production channels, golden rules for savouring Foie Gras, recipes by leading chefs...
Information on the production of web-footed birds for foie gras from the National federation of foie gras producers
Discover a selection of the best Alsatian wines
Regional association of food industries with a 100 member companies in the food production and processing industry
9 Alsatian have joined together to fly the flag for Alsatian gastronomy, tradition and conviviality
