During an after-work gathering at his tapas bar, Pierre Chomet prepares innovative tapas dishes featuring Foie Gras for his young clientele. In the midst of service, he takes advantage of a conversation to recount the historical origins of Foie Gras, from ancient Egypt to south-western France, using photos of Egyptian frescoes depicting the fattening of geese. Between conversations, cooking demonstrations and tastings of pan-fried Foie Gras, the chef shares his passion in a friendly atmosphere.
Passing down from generation to generation: meeting at the Dax market
Conversation with Marie, Foie Gras producer
At the market in Dax, a couple meets Pierre Chomet and Marie, who have been producing Foie Gras in the Landes region for five generations. From discovering the different types of Foie Gras to tasting a delicious and original recipe, Pierre and Marie treat them to a moment of sharing and indulgence! On the menu: Foie Gras toast with chestnut puree and blackberries. A wonderful showcase of French terroir and expertise!
