Brioche perdue with foie gras recipe | Taste of France®
What could be more decadent than buttery brioches served with silky foie gras as a special supper or a decadent brunch over the holiday season?
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Ingredients
- 1 raw foie gras
- 6 brioche slices
- 100cl milk
- 2 eggs
- 40g caster sugar
- 60g butter
- 1 small bunch of white grapes
- 50g sprouted beetroot seeds
- Cream of balsamic vinegar with Sichuan pepper
- 50g baby leaf spinach
- Fleur de sel
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