Taste & Flavors - - CHEF ’S PICKS -

It’s the south­west iden­tity. You can have it each sea­son; raw or cooked. I use it in one of my sig­na­ture dishes: foie gras soup with oys­ter ("la soupe de foie gras à l’huître de Belon"). You can also cook the foie gras as a grilled cut­let. Once cooled, in­cor­po­rate it in a salad with veg­eta­bles and vinaigrette.

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