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How to Make Foie Gras Like a French Chef in 60 Seconds

Picture of Tahiera Overmeyer
Commissioning Editor
Updated: 6 April 2017

As simple and flavorsome as French food is, the tang of its cuisine (and its use of unusual animal parts) can catch a first-timer off guard. We caught up with Chef Stéphane from Restaurant Sacrée Fleur, who showed us the traditional Parisian way of cooking and eating some of the finest French delicacies.

Foie gras is a thick pâté with an unforgettable rich flavor. Made from duck and goose liver, it’s often bought ready-made and served with crispy breada perfect Parisian lunch! Chef Stéphane shows us the intricacies of making foie gras from scratch. It’s a delicacy that can’t be rushed; simple to eat but not so quick to prepare.