Benjamin Peter 11:01 a.m., December 29, 2022
Every day, Europe 1 looks at an idea or a problem in your daily life.
For the end-of-year celebrations, our editorial team takes you to the heart of a foie gras workshop.
How to work the famous aperitif, present every year on all the Christmas and New Year's Eve tables?
It is on all the tables for the end of year celebrations.
Foie gras can be bought in stores and from farmers, but some have also embarked on the culinary adventure of preparing it themselves.
In the Gers, Ludovic Péguillhan demonstrated at Gimont.
"You will pass your finger under the vein in the middle and with the tip of the knife, you will take it off until there", explains Ludovic Péguillhan, from the Culinary Workshop of the Ducs de Gascogne.
The first crucial step is to remove the veins that run through the liver.
"You have to try not to slaughter the foie gras, not to make it a field of strawberries. When you denervate it, the less you will work it, and the more you will have the liver which will be whole and the better it will be."
A family tradition for some
In the kitchen, the trainees learn to cut, to pot.
The livers are then cooked on site, in the steam oven.
It was Nicolas' partner who offered him this internship to perpetuate a tradition.
"My grandmother has always made livers, so I want to perpetuate what grandparents and great-grandparents do so that it doesn't get lost."
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The gestures are precise, not always obvious.
Iris and Pierre come for the second time.
They appreciate the atmosphere of this workshop, but they are not sure to start it at home.
"We come, we do it to a group and then we eat it," says Iris.
But everyone will at least be ready for New Year's Eve with their pots of semi-cooked foie gras made in the workshop that they can present to their friends or family.