Foie gras with truffle carpaccio, celery puree, caramelized pears
FOIE-GRAS WITH TRUFFLE CARPACCIO, CELERY PUREE, CARAMELIZED PEARS
RON 66≈ €12.34
Golden Blitz Restaurant · Bucharest · 150g
Foie gras served with truffle carpaccio, celery puree, and caramelized pears.
- Milk
- Celery
Information about this dish is being prepared.
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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