The one when… We made foie gras with Jean-Paul

Episode 4 of #JesuisunEnfantTerrible Web Series

How to cook foie gras like a chef!

With
Jean-Paul Magnier, Production Chef
Serge Bruneau, Co-owner
Simon Laborde, Executive Chef
Oussama Ben Tanfous, Executive sous-chef & Chef – Nun’s Island
Maximiliano Vallée Valletta, Chef bar & General Manager

** Our Hydromel La Canardière Foie Gras Torchon is served in all Les Enfants Terribles and proposed as ready-to-eat during the Holiday Season: http://www.jesuisunenfantterrible.com/en/pret-a-manger/ **

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