Foie Gras for a dinner party — went down extremely well

I made Foie Gras for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The buttery and aromatic profile was the main talking point — no one had quite experienced Dijon mustard used that way before.

the terroir philosophy links food to its region of origin. I explained the a Parisian bistro context as I served it which helped people appreciate it fully. Burgundy red wine was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.