Chef at home and for events, installed in Lyon for three years, Toby Hunt has embarked on the production of 100% vegan foie gras. A recipe based on coconut oil, cashew nuts, soy sauce, spices and herbs, drizzled with white wine and whiskey. He baptized it “Fair Gras”, fair meaning fair in English. A surprising mixture with which he hopes to seduce new palates, even in the capital of gastronomy. “My goal is to have something that we can all eat together. We take advantage of the time together, we take advantage of the time at the table, this is not necessarily to create a great debate between people. That’s my goal with cooking, is to have everyone at the table enjoying something that I hope is good“, explains the young chef.
Consistency, texture, at first glance, not much to do with traditional foie gras. And to taste then? Our team of France 3 went to share this recipe with Georges Reynon, butcher-caterer in Lyon and specialist in foie gras: “My first impression is that I am eating something that is good, it is true. Now, my palate does not have the same sensation as eating real foie gras. In my opinion, it would be more like a mousse, good, but to say that we can assimilate it to a foie gras, no I don’t think so“, tempers the caterer.
And if that tells you to give it a try, Tobby Hunt markets its Fair Gras, plain or truffle, directly in its lab in the 6th arrondissement of Lyon, on the internet, as well as in several organic stores in the metropolis, but also at Paris and Avignon. Finally, if you want to do it yourself, know that you can find many recipes for faux foie gras (often called “faux gras”) on the internet, such as that of the French starred chef Alexis Gauthier, owner of the restaurant Soho Gauthier at London.