{"id":26097,"date":"2018-12-22T15:30:52","date_gmt":"2018-12-22T20:30:52","guid":{"rendered":"https:\/\/gentologie.com\/?p=26097"},"modified":"2026-03-07T11:41:48","modified_gmt":"2026-03-07T16:41:48","slug":"half-cooked-foie-gras-in-terrine-apple-chutney-brioche-toast-by-chef-gregory-faye","status":"publish","type":"post","link":"https:\/\/gentologie.com\/en\/fine-dining\/recipes\/half-cooked-foie-gras-in-terrine-apple-chutney-brioche-toast-by-chef-gregory-faye\/","title":{"rendered":"Half-cooked foie gras in terrine by Chef Gr\u00e9gory Faye"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Let&#8217;s continue <a title=\"The Christmas menu by Chef Gr\u00e9gory Faye\" href=\"https:\/\/gentologie.com\/en\/fine-dining\/christmas-menu-by-gregory-faye\/\" target=\"_blank\" rel=\"noopener noreferrer\">this Christmas menu by chef Gr\u00e9gory Faye<\/a> with half-cooked foie gras in terrine, apple chutney with brioche toast with <a href=\"https:\/\/www.saq.com\/en\/13678419\" target=\"_blank\" rel=\"noopener noreferrer\">Bolla Le Origini Amarone della Valpolicella<\/a>. Foie gras is, in our opinion, an essential during the holiday season. It is a luxury that is perhaps offered less often, but note that the foie gras is even better when it is shared!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Ingredients for&nbsp;<\/strong>Half-cooked foie gras in terrine, apple chutney brioche toast<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;<\/p>\n\n\n<div class=\"wp-block-image size-full wp-image-26100\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"750\" src=\"https:\/\/gentologie.com\/wp-content\/uploads\/2019\/12\/Half-cooked-foie-gras-in-terrine-apple-chutney-brioche-toast-by-Chef-Gregory-Faye.jpg\" alt=\"Half-cooked foie gras in terrine, apple chutney brioche toast by Chef Gregory Faye\" class=\"wp-image-26100\" srcset=\"https:\/\/gentologie.com\/wp-content\/uploads\/2019\/12\/Half-cooked-foie-gras-in-terrine-apple-chutney-brioche-toast-by-Chef-Gregory-Faye.jpg 500w, https:\/\/gentologie.com\/wp-content\/uploads\/2019\/12\/Half-cooked-foie-gras-in-terrine-apple-chutney-brioche-toast-by-Chef-Gregory-Faye-200x300.jpg 200w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><figcaption class=\"wp-element-caption\">Half-cooked foie gras in terrine, apple chutney brioche toast by Chef Gregory Faye<br>Photo : Luc Bourgeois<\/figcaption><\/figure>\n<\/div>\n\n\n<ul class=\"wp-block-list\">\n<li>1 terrine of <a href=\"https:\/\/www.rougie.ca\" target=\"_blank\" rel=\"noopener\">Foie Gras Rougi\u00e9<\/a> (a foie gras for the Quebec province, a local product)<\/li>\n\n\n\n<li>12 Cortland apples from Quebec<\/li>\n\n\n\n<li>5 Golden apples from Quebec<\/li>\n\n\n\n<li>1 Brioche Bread from the\u00a0<a title=\"The Automne of Seth Gabrielse from Automne Boulangerie\" href=\"https:\/\/gentologie.com\/en\/fine-dining\/the-automne-of-seth-gabrielse\/\" target=\"_blank\" rel=\"noopener noreferrer\">Automne Boulangerie<\/a>, in Rosemont district in Montreal<\/li>\n\n\n\n<li>30 g of Maple syrup (we suggest Nos Cabanes Maple Syrup, a high end product)<\/li>\n\n\n\n<li>50 g of Olive oil, we suggest the one of Favuzzi<\/li>\n\n\n\n<li>Apple vinegar: 70 to 150 g according to taste<\/li>\n\n\n\n<li>Micro shiso: 1 tray<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Preparation:<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The chutney:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Peel and cut the apples in large dice. In a nonstick skillet, heat the olive oil, saut\u00e9 the apples and let stew for 5 minutes.<\/li>\n\n\n\n<li>Deglaze with apple vinegar and maple syrup<\/li>\n\n\n\n<li>Set aside.<\/li>\n\n\n\n<li>Pass the pink berries through the sieve, keep only the pink flakes<\/li>\n\n\n\n<li>Warm your brioche bread in the oven at 200\u00ba Celcius<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>The final assembly : <\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Cut the block of Rougi\u00e9 foie gras with a knife quenched in very hot water.<\/li>\n\n\n\n<li>Put the foie gras on the plate, put the chutney in a cookie cutter or spoon<\/li>\n\n\n\n<li>Add fresh apple slice and pink bay flakes<\/li>\n\n\n\n<li>Toast many slices of the warm brioche bread<\/li>\n\n\n\n<li>Serve with some micro shiso leaves and flowers for decoration<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Enjoy with the great <a href=\"https:\/\/www.saq.com\/en\/13678419\" target=\"_blank\" rel=\"noopener noreferrer\">Bolla Le Origini Amarone della Valpolicella<\/a>, a red wine from Italy.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><a title=\"The Christmas menu by Chef Gr\u00e9gory Faye\" href=\"https:\/\/gentologie.com\/en\/fine-dining\/christmas-menu-by-gregory-faye\/\" target=\"_blank\" rel=\"noopener noreferrer\">Click here to discover the full Christmas Menu of the Chef Gregory Faye<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe for half-cooked foie gras in terrine, apple chutney and brioche toast will make everyone happy during the holidays.<\/p>\n","protected":false},"author":40,"featured_media":26099,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"apple_news_api_created_at":"","apple_news_api_id":"","apple_news_api_modified_at":"","apple_news_api_revision":"","apple_news_api_share_url":"","apple_news_cover_media_provider":"image","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_cover_video_id":0,"apple_news_cover_video_url":"","apple_news_cover_embedwebvideo_url":"","apple_news_is_hidden":"","apple_news_is_paid":"","apple_news_is_preview":"","apple_news_is_sponsored":"","apple_news_maturity_rating":"","apple_news_metadata":"\"\"","apple_news_pullquote":"","apple_news_pullquote_position":"middle","apple_news_slug":"","apple_news_sections":["https:\/\/news-api.apple.com\/sections\/f8fa0cd9-384d-4da5-ac33-6dba082ff809"],"apple_news_suppress_video_url":false,"apple_news_use_image_component":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1521,10533],"tags":[5843,5847],"coauthors":[6431],"class_list":["post-26097","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fine-dining","category-recipes","tag-foie-gras","tag-gregory-faye"],"apple_news_notices":[],"yoast_head":"<!-- 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chutney and brioche toast will make everyone happy during the holidays.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gentologie.com\/en\/fine-dining\/recipes\/half-cooked-foie-gras-in-terrine-apple-chutney-brioche-toast-by-chef-gregory-faye\/\" \/>\n<meta property=\"og:site_name\" content=\"Gentologie\" \/>\n<meta property=\"article:publisher\" content=\"http:\/\/facebook.com\/gentologie\" \/>\n<meta property=\"article:published_time\" content=\"2018-12-22T20:30:52+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-07T16:41:48+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gentologie.com\/wp-content\/uploads\/2019\/12\/Half-cooked-foie-gras-in-terrine-apple-chutney-brioche-toast-by-Chef-Gregory-Faye-cover.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"629\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gregory Faye\" 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