I am exploring many of the recipes in Joel Robuchon’s 2008 book, The Complete Robuchon. What fascinates me the most is trying recipes for dishes that I normally only see in top restaurants like Robuchon’s L’atelier de Joel Robuchon. The first of such dishes I attempted was his rendition of pan fried foie gras slices, entitled foie gras en tranches, poêlé. The ingredients he recommends are as follows.
Seasoning blend (equal parts ground nutmeg, ginger, cinnamon, and cloves)
Fleur de sel (French sea salt) and Pepper (4 to 1 ratio)
Foie gras slices (about 2oz each)