French Chef Serge
Serge Champredonde 4 rue Ste Geneviève 92400 Courbevoie 06.74.82.45.72 06.85.64.85.01
I started making my foie gras for friends and family who raved about its wonderful savory flavor. I have a special recipe that creates a distinctive smooth taste that melts in your mouth. Only restaurant grade duck liver is used. I make the foie gras at home and need about a week’s notice as the process takes several days. My foie gras is mi-cuit and best consumed on a lightly toasted multi-grain bread. It will keep in the refrigerator for a week to ten days or may be frozen for future use. If freezing, be sure to take it out about two days prior to consumption and place it in the refrigerator to thaw.
The price is 20€ for approximately 200 grams (jelly jar size).
