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In the third episode of "The Kaleidoscope of The True Taste of France Yubai", the host Yubai found the owner of the professional product lounge la vin en bouche restaurant, Fan Sen, to teach everyone to make French foie gras sauce, which is listed as one of the "three treasures of the world", and Fan Sen brought the family's ancestral secret recipe - Aunt Mimi's secret foie gras sauce, the operation of the ingredients is extremely simple, simply can not be more delicious.
Want to entertain relatives and friends, put a high slap on the kill? Then take out the foie gras you made and your friends will feel that getting to know you is the most important decision ever made in life! Watch the video and learn now!
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▼ ▼ The most prestigious cuisine in France ▼ ▼ ▼
Yubai and Vanson buy foie gras at the historic butcherie de l'abbé grégoire in Paris
Europeans call foie gras, caviar, truffles "the world's three treasures", and the taste of foie gras is the first of the three, it is different from the liver of the general duck, its fat content is between 40% and 60%, the taste is like the cream of the cake delicate and silky, when the temperature reaches 35 ° C, there is a feeling of melting in the mouth. But don't be afraid of its fat content, because two-thirds of the part is unsaturated fatty acids, but if you eat too much, the remaining one-third of saturated fat will still increase the body's cholesterol intake, so foie gras is delicious, and you can't be greedy!
▼ ▼ A brief history of foie gras ▼ ▼
In the beginning, foie gras was not actually a French patent. The ancient Egyptians had long discovered that wild geese were particularly delicious to eat before migration, because they had to consume a lot of food and store energy into the liver to adapt to the needs of long treks, and the taste of wild geese spread. Dating back more than 2,000 years to the Romans, they discovered the secret of eating foie gras, which was eaten with figs, a method that was also welcomed by Julius Caesar. Later, the foie gras was offered as a tribute to Louis XV, who regarded it as a delicacy, and nobles, ministers, and celebrities began to fall in love with this delicacy, and since then it has also established the status of foie gras as a noble delicacy.
▼ ▼ How to eat foie gras ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼
Vanson said that foie gras slices can be placed directly on the bread, not smeared on
Foie gras is actually not a sauce made of mashing, but a whole piece of foie gras, which is often cut off and eaten on bread, similar to the combination of bread and jam, so it is called foie gras. In this issue of True France, Vanson chose the bran bread from the best bakery in Paris, pain poujauran, and paired it with a traditional handmade onion sauce that made Yubai rave. The bread is properly charred and put on the foie gras sauce, and the temperature of the bread is used to soften the foie gras, which will make the taste more delicate and silky. Foie gras can also be eaten with muffins or sliced and fried.
Generally speaking, the sauces that can be served with foie gras are onion sauce, berry jam and other sweet and sour sauces.
When it comes to serving wine, it depends on whether foie gras is eaten as a starter or as a main course. Starters can be paired with sweet white wine or champagne, which maximizes the rich taste of foie gras and has been regarded as the best match. Foie gras can be served with red wine when served as a main dish with other foods.
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