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Recipe of the month Foie gras mi-cuit with ponzu breadcrumbs and an olive-caper condiment

With this dish, Keigo Kimura is demonstrating his talent with a blend of new flavors from far and wide, dosed with a skilled hand to give a contemporary flavor to the foie gras and underscore its nobility. A Chablis Premier Cru is the perfect pairing for this delicate dish.