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Occitan cuisine / Poultry / Spreads / Squid / Stir frying / Food and drink / French cuisine / Foie gras


FIGS FOIE GRAS AND SURF & TURF STIR-FRY in a SNACK BOOK® LUNCH IngrEdients / for 4 servings Figs stuffed with foie gras 120 g slab fresh foie gras 12 purple figs
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Document Date: 2014-09-11 06:24:37

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IndustryTerm

sunflower oil / oil / /

Person

Marc Tauch / /

Position

Executive Chef / /

URL

www.fourseasons.com/fr/marrakech / www.comatec.fr / /

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