In a bagel:
Foie gras, fig confit, a bit of greenery, a round poppy seed bun… L’atelier du Bagel offers this recipe throughout the month of December. 31, rue Saint Lazare, 75009 Paris, www.latelierdubagel.com,
In figs:
Made in Normandy by Maison Maréchal with a guaranteed 100% French semi-cooked whole foie gras, they are served cut into quarters, as an aperitif, as a starter, with a salad...and it's insane! €12 for 145g, info. on www.maisonmarechal.fr
In candies:
A Franco-Spanish marriage of a semi-cooked whole duck liver carton and a thin slice of Lomo Bellota-Bellota, these bites are super melt-in-the-mouth killers! www.bellota-bellota.com
In a trompe l'oeil terrine:
A great recipe to impress your guests, concocted by chef Sylvain Sendra and which consists of a millefeuille alternating homemade foie gras and ConsorcioSerrano ham. Recipe at http://consorcioserrano.es
In chaplains:
Nicely wrapped in a sheet of brick in duo with pear, here is a delicate recipe signed Godard, www.foie-gras-godard.fr
