A Week of 'Foie Gras"

Just recently, our company invited a representative chef from Rougie, Chef Jocelyn Deumie, to give demonstration to  some well-known hotels and culinary school on Foie gras. Pan-fried, poached, terrine are among the dishes he prepared and lucky, I got to taste some of them. I admit, my palate was never a fan of liver but Foie gras is different. It has very rich in taste. My personal favorite is the pan-fried.