Michelin-starred chef and MOF Andrée Rosier from Les Rosiers restaurant in Biarritz share her foie gras recipes to make the holiday dish par excellence. You want to serve a foie gras escalope: Andrée advises you to just color it in a pan and place it in an oven at 185 ° for 6 minutes for an optimum result without too much loss of fat.
Foie gras from Uhartia farm
