A "tip" of advice

Sautéed escalope of foie gras served over an apple-rhubarb crumble with a duck broth blend of Muscat wine and green apples.

Choose a quality liver, de-vein and cut in slices 1.5 cm thick. Remember to lightly flour each slice before cooking at a fairly high flame in a hot, anti-adhesive skillet without added fat. Cook for 1 minute on each side so that each slice is crispy on the outside and creamy in the interior.
Place on absorbent paper before seasoning with sea salt (fleur de sel) and freshly milled pepper.

Bon appétit!
On this page, Eric Tapié offers you a chef's secret tips and advice to enable you to recreate in your own kitchen flavors that will awaken your senses.