La Cocotte Verte

When the occasion calls for an absolutely stunning starter, look no further. Foie gras, gently poached in port and red wine, supported by a crisp fragment of brioche, adorned with a savory grape demiglace. C’est magnifique!

Foie gras is not difficult to cook, but it must be cooked quickly otherwise it will dissolve into a puddle of expensive melted fat. Its unctuous richness pairs nicely with sweet, juicy pears and nutty mâche leaves.