To charm your guests, prepare them brioches stuffed with foie gras. For 4 persons, buy 4 brioches in a good cake shop. Cut the top of each brioche. Empty the inside of each brioche. Wet the brioche crumbs with a sweet wine such as a jurançon and mix it with foie gras. Now, stuff the empty brioche with this mix, put the brioche top on it ant put for 2 minutes on a oven at 150° Celsius. Serve as an entrée with a sweet wine wine (Jurançon for instance).

Composition : Duck foie gras, water, salt, pepper

Craftsman : François Sudreau

Origin : Cahors, Lot (France)

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