Serves 4


  • 500g of  foie gras
  • 6g of salt
  • 1g of  pepper
  • Porto PM
  • Armagnac PM
  • 4 Belon oysters
  • 250ml chicken broth


  1. Marinate the deveined foie gras with salt, pepper, Armagnac and Port overnight.
  2. Once it has marinated, cook in a “bain-marie” at 160° for about 12 minutes.
  3. Once cooked, drain the foie-gras, put it in a blender with the chicken broth and mix.
  4. Take the fatty part of the drained liver, blend it with the soup and pass it through a chinois.
  5. Serve it warm with the oyster in the middle and a stuffed chervil.


Recipe Courtesy of Michel Sarran of 2 Michelin-starred Restaurant Michel Sarran in Toulouse, France.

Michel Sarran Chef Feature.