Sarrade plays with geometry
Foie gras gets even better
This year, Sarrade has played with geometric shapes to offer you a new generation of foie gras that is both modern and majestic. To exalt the most sensitive taste buds, Sarrade has worked closely with Philippe Garret, our culinary and innovation advisor and former Michelin-star chef, to offer two unique recipes:
Speciality Duck Foie Gras with a Fig, Sauternes and Hazelnut Jelly
Surprise the most exigent food lovers with a new take on the subtle alliance of delicately sweet fig and foie gras. This crunchy yet soft jelly wonderfully complements the flavors of the foie gras for a mixture of sensations on the palate.
Whole Duck Foie Gras with Ossame and Sweet Spices
Invite your guests on a sophisticated and delicately spiced journey of the senses. Introduce them to ossame, otherwise known as grains of paradise. This spicy yet subtle, pyramid-shaped spice pairs perfectly with foie gras.
This triangular innovation is created with Made-in-France Whole Foie Gras produced at Sarrade's integrated production unit for 100% controlled traceability. Sarrade works hand in hand with its member farmers to guarantee its clients the irreproachable quality of a 100% French product..
A plate at the bottom of the container ensures the foie gras remains smooth so that it can be dressed upright on the plate. This allows chefs to give free reign to their imagination and present a sophisticated, quality product with less preparation time. With approximately 14 slices of 35g per container (500G), Sarrade ensures cost-controlled portions.
As Sarrade has an eye for detail, our culinary and innovation advisor Philippe Garret has put together these two recipes: