• Crème de foie gras et fruits

    3 votes
    Crème de foie gras et fruits
    Cook: 15 min Servings: 40
    by Patricia Turo
    54 recipes
    A crème of foie gras with a wonderful surprise at the bottom. A recipe by chef Stephane Francolino, Entre Cour et Jardin in Haut de Cagnes.


    • 250 g (9 oz.) goose liver terrine
    • 2 eggs
    • 1 egg yoke
    • 90 cl. (3 1/4 oz.) cream
    • Salt
    • Pepper
    • Pimient d’esplette (Basque chili pepper)


    1. Mix all the ingredients.
    2. Put a raspberry and some raspberry coulis (puréed and strained raspberries) at the bottom of the glass, and then add the preparation.
    3. Bake approximately 15 minutes in the oven at 100º C (212º F)
    4. Put them in a cool place for 2 hours. They can be refrigerated for a few days.
    5. More about the recipe and Village of Haut de Cagnes at

    Similar Recipes


    • Claudia lamascolo
      Claudia lamascolo
      oh this looks so good
      • I Sicilian
        I Sicilian
        Love foie gras but never made it myself. I'm so glad you featured this post, I can't wait to try it.


        • Patricia Turo
          Patricia Turo
          I Sicilian,

          You have to buy a foie gras terrine when you prepare this. We bought it in the market in Cagnes-sur-Mer but it is available in many speciality shops in Europe. But I think this would be great with a mango or passion fruit coulis for example. It is not inexpensive but great if you are having a party because it can be made a few days in advance. This is a recipe by a chef in Haut de Cagnes. You can read more about him and his restaurant in my post.

          Leave a review or comment