Fresh Foie Gras


Semi-cooked Foie Gras


Preserved Foie Gras


Raw Foie Gras


Frozen Foie Gras



Ready-to-pan-fry lobe of Foie Gras, crispy recipe

  • Storage: 90 days at a temperature of 0° to +4°C
  • Net weight (g) : 250
  • Serves: 5-6


To enjoy the best escalopes of Foie Gras: pan-fried melt-in-the mouth foie gras is every bit as delicious and flavoursome as raw Foie Gras.
Already deveined and seasoned, it does not melt when cooked. Already lightly cooked at a low temperature to avoid it melting, all you have to do is cut it into escalopes, coat it with the crispy preparation, then sear for 1 and a half minutes on each side in a hot frying pan and add your personal touch before serving!

Chef's tips

To add a slightly acidic note to the crispy texture of the potato, you can serve with a salad of mixed shoots seasoned with a truffle vinaigrette.