Grilled foie gras with grapes by Pascal Aussignac

11 September 2006
Grilled foie gras with grapes by Pascal Aussignac


(serves four)

10 banana shallots
50ml water
1tbs runny honey
100g black seedless grapes
Wholegrain bread, thinly sliced
8 x 50g slices extra-fine foie gras (goose liver)
Fleur de sel and freshly ground black pepper to season


Peel and slice finely the shallots. Cook in water over a low heat until soft. Add the honey at the end of cooking time.

Wash grapes and cut in half. Toast the bread in the oven. Cook the goose liver slices on a hot grill pan, being sure not to overcook (30 seconds per side). Season. Add the grapes at the last moment. Serve on a large plate or slate.

Pascal Aussignac

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking