Found wild. Cut like a diamond. Truffles blend with royal foie gras to create a hearty winter dish.

Royal Foie Gras  royal foie gras

royal foie gras


  • 300 g foie gras
  • 150 g cream
  • 150 g chicken stock
  • 5 egg yolks
  • 50 g truffles
  • Sugar for caramelizing


  • Bring the cream and stock to the boil. 
  • Pour over the foie gras and blend. 
  • Incorporate 5 egg yolks.
  • Add 50 g of finely diced truffles.
  • Season with salt and pepper.
  • Pour into crème brûlée dishes.
  • Cook in the oven at 90°.
  • Sprinkle with brown sugar and caramelize with a blowtorch.