Babette & Miladus

Foie Gras Au Torchon

The most delicate (and difficult part) of the procedure is the deveinig (do not believe cooks who tell you it is simple): first we marinate the beast in milk for 24 hours. Then, Babette does her magic on it. It goes afterwards into a dry marinade of Fleur de Sel de Guérande, and white pepper for another 24 hours. Follows, reshaping the foie gras (entier as some like to say) into a torchon then a quick poaching in chicken stock (for 90 seconds). Another 24 hours in the refrigerator and it is ready to be served.

The rest tomorrow.