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 bread—a 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.
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.