Carpaccio of Foie Gras with pistachio oil and Morello cherries

  • Serves: 4


  • 1 pack of semi-cooked Goose Foie Gras (180 g)
  • 100 g of stoned Morello cherries (in syrup)
  • Pistachio oil
  • Pistachios
  • Salt
  • Pepper fresh from the mill


Remove the Goose Foie Gras from the pack and cut into thin slices using a thin-bladed knife left to stand in hot water.

Arrange the slices on the plates in a staggered pattern, season with a few drops of pistachio oil and syrup from the cherries.

Decorate the plate with chopped pistachios and a little salt and pepper from the mill.

Chef's suggestion:

Take the pack of Foie Gras out of the refrigerator at the last minute in order to cut thin slices more easily.
Choose pistachios with a nice green colour.
You can also toast the pistachios in a frying pan to give them a more intense flavour.

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