> Preview of Chef Frederic's Culinary Passport

French wines and especially AOC wines are particularly suitable for pairing with food. That's why all the B&G team and above all our Chef Frederic Prouvoyeur is busy to prepare your Culinary Passport. This new sales and promotion tool proposes easy to make French regional recipes that make a perfect match with each of the wines of the Barton & Guestier Passport range.

Chef Frederic is pleased to propose you a mouthwatering preview of his Creamy Foie Gras Terrine:

Preparation time: 10 minutes
Cooking time: 30 minutes
Cooling time: 1h

Ingredients (Serve 4):

• 190g semi-cooked foie gras (mi-cuit ) + 100g for decoration
• 2 eggs
• 250g liquid cream (30% fat)
• Salt and white pepper

Preparation:

• Warm the cream
• Mix the foie gras with the cream, then the eggs.
  • Season with salt and white pepper.
• Fill little shallow ramekins (1cm deep and 4cm diameter)
• Cover with aluminium foil and cook in a pre-heated oven at 90°C (194°F)
  • 15mn to 30mn or more (the cooking time will vary according to the depth of the mixture you have put in the dishes)
• You can put a recipient full of water in the oven to help the cooking along.
  • The terrines should be a little wobbly when you take them out of the oven.
• Leave them to cool before placing them in the refrigerator.

At the last moment:

• Cut thin strips of foie gras and place on each ramekin
• Serve immediately with some fresh bread.

Pefect match: Barton & Guestier Passport Sauternes!

The Culinary Passport will be available in French, English, Spanish and Russian. Be the first to get one at our booth at Vinexpo!