Nutrition
≈ 550 kcalper portion of about 200 g
- Protein10%
- Fat86%
- Carbohydrates3%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Pan-seared foie gras served alongside sautéed kale and egg.
Typical ingredients
- foie gras
- kale
- egg
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
France / Ancient Egypt
About the classic foie gras. This venue serves its own version.
- Origin
- France / Ancient Egypt
Read more
Foie gras (lit. 'fat liver'; French: [fwa ɡʁɑ] , English: ; Occitan: foiè grass) is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding).
Excerpt from the Wikipedia article “Foie gras” · version used · CC BY-SA 4.0
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