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Le Chaudron recipe
Toasts foie gras pain d'épices
Foie gras on gingerbread toasts
⏱ 20 minServes 6Easy260 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
200 g (7 oz)mi-cuit foie gras
6 slicesFrench gingerbread (pain d’épices)
3 tbspfig chutney
1 tablespoonfleur de sel (flaky sea salt)
1 teaspooncracked pepper
- 200 g (7 oz) mi-cuit foie gras
- 6 slices French gingerbread (pain d’épices)
- 3 tbsp fig chutney
- 1 tablespoon fleur de sel (flaky sea salt)
- 1 teaspoon cracked pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Lightly toast the spice bread.
- Cut into small rectangles.
- Spread each with a little fig chutney.
- Slice the foie gras with a knife dipped in hot water.
- Put a slice on each toast.
- Sprinkle with fleur de sel and cracked pepper and serve.
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