Silky cured foie gras rolled in a torchon. Served cold with brioche and Sauternes jelly.
Chef's Notes
Devein carefully at room temperature — cold liver tears. Rest the torchon for 48h minimum before slicing.
Grade A, deveined at room temperature
Temper foie gras at room temperature for 1 hour. Gently devein by opening the lobes and pulling out the main vein system with tweezers.
💡 Work quickly — if it becomes too soft, chill briefly and continue.
Season with salt, white pepper and Sauternes. Reassemble the lobes and roll tightly in several layers of cling film into a cylinder.
Poach the torchon in seasoned water at 70°C for 3 minutes per 100g. Plunge into iced water immediately.
Refrigerate for a minimum of 48 hours before slicing. Unwrap and slice cold with a hot thin-bladed knife.