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Summer bright salad with Foie Gras from duck liver, with strawberry and parmesan with raspberry chutney.

Use Bloc De Foie Gras for this beautiful salad

INGREDIENTS

Chicken fillet 500g
Processed cheese 200 g
Potatoes 400 g
Onion 150 g
Carrot 180g
Butter to taste
Salt to taste
Black Pepper
Greens to taste
Bay leaf 3 pieces
Toast 
Black peppercorns 2 pieces

PREPARATION INSTRUCTIONS

1. In a saucepan, add meat and water. As s...

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Good Sausages from simple ingredients​

by Chef Daniel Monneaux

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