Foie gras crème with yuzu and star anise
The fattiness of the goose liver (foie gras d'oie) and the tartness of the yuzu makes for a unique combination. This makes it a very special component to surprise your guests!
Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.
Allergens and dietary requirements
- Sulphite
- Celery