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Guest of honor at Delpeyrat for the festive season, Michelin-starred Chef Guy Martin was given carte blanche to invent two exceptional foie gras recipes. In the first recipe, he combined supple, pinkish lobes of foie gras with a skilful blend of exotic peppers, with gentle, controlled cooking to achieve the alchemy.
The second recipe features beautiful foies gras with a hint of aged rum, amber in color and subtle in aroma, all cooked at low temperature. An exclusive marriage, an invitation to travel.
Festive meals are no longer set in stone, they’re all about pleasure: chic aperitif dinners with friends, large family tables, gourmet tête-à-tête, wandering New Year’s Eve parties, invent tasty moments with
foies gras and Delpeyrat smoked salmon hearts.
For the festive season, Delpeyrat has delicately selected the finest foies gras to be cooked with fruit, spices, vegetables and flower seeds.
Guest of honor at Delpeyrat for the festive season, Michelin-starred Chef Guy Martin was given carte blanche to invent two exceptional foie gras recipes. In the first recipe, he combined supple, pinkish lobes of foie gras with a skilful blend of exotic peppers, with gentle, controlled cooking to achieve the alchemy.
The second recipe features beautiful foies gras with a hint of aged rum, amber in color and subtle in aroma, all cooked at low temperature. An exclusive marriage, an invitation to travel.
Delpeyrat smoked salmon offers you its heart! The best of the filet, the tastiest, the meatiest is available on a tasting platter in three ways: plain, lemon and dill, and mild spices.
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