First course for 10 people


  • 500 gr mushrooms
  • 1 foie gras of +/- 500 gr
  • 1 pinch of cooking salt
  • Piment d’Espelette
  • Thienpont White Port
  • Salt and pepper

Gauze: (fine bandage found in the pharmacy or supermarkets)

For the sauce: olive oil, peanut oil, balsamic vinegar, Sirop de Liège, pine nuts, salt and pepper

To serve with classic toasts or toasted slices of brioche bread.


Take the Foie Gras out of the fridge.

Wait until it is at room temperature to start cleaning it up.

Remove the thin translucent film that covers the liver. It consists of 2 lobes.

Spread them apart and take out the main veins. (You will not be able to completely clean your foie gras unless you puree it, which is not the goal, so don’t worry about all the small veins)

Put the Foie Gras pieces in a dish. Season with salt (2.5 tablespoons) and pepper (1 tbsp)

Add 2 tbsp. of Thienpont White Port. Do not exceed this dose to not kill the taste of the Foie Gras.

Mix and crush the foie gras slightly while removing possible air pockets in a bowl. Wrap the liver in gauze, patting into a round ball. Put some coarse salt in the bottom of the bowl. Deposit the liver on top of it and cover completely with coarse salt. Let cool, but not refrigerated, for 12 hours.

Brush off the salt on the foie gras. Remove the gauze and cover with a thin layer of Piment d’Espelette or paprika to give it a nice color. Pack tightly with a food film.

Refrigerate for at least 2 hours, but ideally the day before.

Slice the mushrooms into thin slices using a mandolin.

Toast pine nuts in a pan.


Place the foie gras in the freezer for 1 / 2h in advance to facilitate slicing.

Prepare the sauce. Melt 2 tbsp of Sirop de Liège in 2 tbsp. hot water with 4 cs. of oil and 2 tbsp. of balsamic vinegar. Add salt and pepper.

Using a cookie cutter with  a 8 cm diameter, divide the foie gras into layers. Alternate  layers of mushrooms and foie gras (4 layers maximum).

Finish with a layer of mushrooms. Add a dash of hot sauce on the plate.

Decorate with toasted pine nuts. Serve immediately with toasts.




  1. Clos du Porteau
    L'Oie Blanche Terre Siciliane IGT
    0.75l White
    €12.50 €10.33
    We love the Chenin Blanc grape from the Loire and its ability to show both richness and freshness at the same time. We have been looking for a wine to serve with festive meals – with foie gras, lobster and other rich foods – that will add the right balance between acidity and sweetness. This Montlouis 2012 comes from the 16th century Clos du Porteau, owned by Isabelle and Aynar Clermont Tonnerre whose family has been based in Touraine for over 800 years. The vines are planted south facing on clay silex soils with limestone bedrock. The estate is now farmed organically, which gives greater precision and minerality to the wines. Handpicking at night ensures that the grapes arrive fresh at the winery where they are pressed and most of the harvest is allowed to macerate for 10 days at 5°C before being fermented in oak barrels while 20% goes through a 10 hour pre-fermentation maceration before being pressed to give weight and more aromatic expression. The fermentations take place very slowly (85 days) and then the wines are aged on the lees for three months. This is a lovely Montlouis with a very fragrant and expressive nose of Chenin Blanc with a touch of sweetness; aromas of melon and ripe pear dominate. On the palate the wine has great liveliness and purity with lots of fruit, spice and nutty flavours. Although the wine has about 5 grams of residual sugar, the finish is clean, persistent and very fresh.