If you ask which one to put in the spotlight for the New Year’s Eve meal of December 31 to the Landes chef of Clos Nicolas in Eugénie-les-Bains, he answers you the foie gras obviously, to support the producers again affected by the avian flu . And he chooses the Royale of foie gras and its Adour kiwi condiment produced in his village.
For this Royale of Foie gras and its Adour kiwi condiment, you will need:
- 200G of fresh foie gras
- 2 egg yolks
- 100g of milk
- 100g cream
- salt
- Espelette pepper
For the kiwi condiment:
- 2 kiwis (yellow, green or red)
- 1 lime
- 1 lemon (variety of your choice)
- flower of salt
- chilli pepper
- olive oil