{"id":31350,"date":"2025-11-04T15:44:20","date_gmt":"2025-11-04T14:44:20","guid":{"rendered":"https:\/\/www.mugaritz.com\/producto\/foie-gras\/"},"modified":"2025-11-04T15:44:20","modified_gmt":"2025-11-04T14:44:20","slug":"foie-gras","status":"publish","type":"product","link":"https:\/\/www.mugaritz.com\/fr\/producto\/foie-gras\/","title":{"rendered":"Foie gras"},"content":{"rendered":"
\n

Le livre reproduit l’ouvrage original du fran\u00e7ais Jacques Saint Germain, pseudonyme d’\u00e9crivain m\u00e9connu et gourmet de grand talent. Son titre complet est r\u00e9v\u00e9lateur: ‘Le foie gras, suivi de l’art de le servir et de l’appareiller, nouvellement publi\u00e9 \u00e0 Paris aux d\u00e9pens de la Compagnie des Bibliophiles Gastronomes’.<\/p>\n<\/div>\n

 <\/p>\n

Le r\u00e9sultat est un thriller dans lequel tout est bon, un r\u00e9cit agr\u00e9able sur l’histoire du foie gras et de ses protagonistes. Des conseils pratiques de pr\u00e9paration et d’appareillage d\u00e9crivent des principes tels que la consistance, l’aspect, le poids, l’origine ou les fa\u00e7ons de d\u00e9nerver le foie et r\u00e9pondent aux \u00e9ternelles questions fondamentales sur sa pr\u00e9sentation.<\/p>\n

Les recettes proposent un foie gras en brioche, foie gras \u00e0 la financi\u00e8re, foie gras en souffl\u00e9, foie gras en escalopes, foie gras au naturel, foie gras en cr\u00e9pinettes ou foie gras de canard au raisin. Toutes ces vieilles recettes sont pertinemment adapt\u00e9es et interpr\u00e9t\u00e9es par Andoni Luis Aduriz.<\/p>\n

Le design moderne, la disposition os\u00e9e des textes et les dessins originaux, admirables, \u00e0 la plume ou \u00e0 l’aquarelle, d’el artiste Alfredo \u00c1lvarez Pl\u00e1garo: sont autant d’\u00e9l\u00e9ments qui ne laissent pas indiff\u00e9rent et font de cette \u0153uvre ce que nous pourrions appeler un \u00ab\u00a0livre-objet\u00a0\u00bb. Sa lecture est un pur plaisir<\/p>\n","protected":false},"excerpt":{"rendered":"

Le livre reproduit l’ouvrage original du fran\u00e7ais Jacques Saint Germain, pseudonyme d’\u00e9crivain m\u00e9connu et gourmet de grand talent. Son titre complet est r\u00e9v\u00e9lateur: ‘Le foie gras, suivi de l’art de le servir et de l’appareiller, nouvellement publi\u00e9 \u00e0 Paris aux d\u00e9pens de la Compagnie des Bibliophiles Gastronomes’.   Le r\u00e9sultat est un thriller dans lequel tout est bon, un r\u00e9cit agr\u00e9able sur l’histoire du foie gras et de ses protagonistes. Des conseils pratiques de pr\u00e9paration et d’appareillage d\u00e9crivent des principes tels que la consistance, l’aspect, le poids, l’origine ou les fa\u00e7ons de d\u00e9nerver le foie et r\u00e9pondent aux \u00e9ternelles questions …<\/p>\n","protected":false},"featured_media":31162,"template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[59],"product_tag":[],"class_list":["post-31350","product","type-product","status-publish","has-post-thumbnail","product_cat-livres","first","instock","shipping-taxable","purchasable","product-type-simple"],"acf":[],"yoast_head":"\nFoie gras - Mugaritz<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.mugaritz.com\/fr\/producto\/foie-gras\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Foie gras - Mugaritz\" \/>\n<meta property=\"og:description\" content=\"Le livre reproduit l’ouvrage original du fran\u00e7ais Jacques Saint Germain, pseudonyme d’\u00e9crivain m\u00e9connu et gourmet de grand talent. 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