Ateliers et Saveurs reinvents itself

We now offer a virtual alternative, so that everyone at home can continue to refine their culinary techniques, mixology skills and knowledge of wine, while being entertained and respecting social distancing measures.

Meet our chefs from the comfort of your kitchen and carry out all of your favorite workshops!


Discover all of our videoconference classes


Pan seared foie gras, raisin bread toasts and a compoté of onions with calvados with parsley leaves

Tapas, Salted

A perfect bite with a glass of champagne during the holidays.


Be careful not to overcook fresh foie gras to avoid it melting away or becoming dry.


Recipe for 12

For the toasts

2 Slice(s)
Raisin bread
2 Unit(s)
Foie gras scallop
1 Unit(s)
White onion
50 Ml
30 Ml
  • Vegetable oil
  • Salt and pepper

Preparation time: 30.00 min

  • For the preparation

    Mince the onions finely. Cut the slices of bread in 6 pieces.

  • For the bites

    Put some salt and pepper on both sides of the foie gras and in a dry skillet, sear the foie gras on both sides until you get a nice golden brown. Reserve them on a baking tray with scott towel, and cut them in 6 pieces. In a hot pan with vegetable oil, sear the onions for 8 to 10 minutes, add the sugar and continue to cook for another 4 minutes then deglaze with the Calvados and flambée.

  • For the platting

    Toast the pieces of bread in the oven. Place the foie gras in the oven for two minutes. Top the toasts with a tea spoon of onions, add the foie gras and finish it with a pinch of sea salt and a crack of black pepper.

Be careful not to overcook fresh foie gras to avoid it melting away or becoming dry.

Share this unique and tasty

Private and Corporate Events