2 Michelin starred chef Olivier Limousin's Foie Gras with Peaches and Hazelnuts

[@dylanbaird7987]

I am a chef as well. The quality of this foie is amazing. If I were to leave a slice of foie on the heat for that long there would be nearly nothing left. That's amazing. Thus, a pro tip for anyone watching this without access to such high quality: do not leave the foie on the fire for this long. You will have to be significantly quicker then he is in this video.

[@BossCrunk]

Foie of that quality rarely makes it to the United States, and if it does only in three star restaurants.

[@Jonsson474]

I assume what is being used is foie gras cru or in worst case foie gras frais. What most people get hold of and I assume what is available in the US is mi-cuit or conserve, liver that is heated or already cooked. A can of foie gras entier is already cooked and do not have the same cooking properties as foie gras cru, raw liver.

[@stevedonnelly1704]

@@Jonsson474 We in the US have access to fresh Foie Gras, but it is Duck Foie, Goose Foie is not available as far as I know, and it also has to be ethically raised, no force feeding.

[@MrGhani79]

Also save the fat that’s rendered and add it to any sauce to enhance it.

[@wengelder9256]

Absolutely correct . I cook a piece like that a lot shorter . Hot pan , no oil or butter . Maybe 30 seconds each side , and it’s perfect .

[@andrewwoodcock1194]

Wow never heard an accent so strong,(speaking English) Nice dish and i am now saying to my French wife Donnez moi some Peeshes please !! Vivre les continentales !!!

[@rajam.yassin5152]

Thanks for the hint on the quality of the liver, excellent

[@sariputri9687]

Wow so delicious 😍

[@weichentechnikk8083]

superb....quite generous portion too, considering it may be part of a tasting menu

[@RaySawhill]

Looks great.

[@scottk1363]

Beautiful

[@MrPix3lzz]

Nothing to see in this comment section. Only crusty vegetarians and vegans and wannabe cooks who never stepped a foot into a fine dining kitchen.

[@jules11788]

I couldn't have said it better

[@blastoisenam57]

I'm with JuMar lmao

[@duijvelduijvel]

looks like a superb dish to me........merci

[@PREPFORIT]

Now that looks delicious!

[@andyt8193]

Amazing cooking and I’ve never cooked fois gras of this quality Mine turns to fat

[@WaledKamal1902]

super

[@brianhudson7822]

VOICI LA CUISINE DE MA GRAND MERE ET MES ANCETRES. NE JAMAIS OUBLIER QUE LES FRANCAIS SONT LES MAITRES DE LA CUISINE!

[@Tennisisreallyfun]

Well, I’d say we Italians are right there with you guys, but let’s compromise and say that we both sit at the pinnacle of all things delicious😂

[@BossCrunk]

I love D'Artagnan, but if they've ever had the quality of foie in the video I've never gotten it. I'd love to know his supplier. I'd fly that in from anywhere in the world.

[@Tennisisreallyfun]

You are so completely correct. D’Artagnan is one of the only suppliers I see that sells Foie Gras in the USA, and it is not nearly of the quality that this is. Lately, I have become dissatisfied with the quality of D’Artagnan. For example, I use Heritage for all of my meats. As for Foie, I’m thinking of trying Regalis next.

[@rabies8]

I wish there was more information in this video like med or low heat. It looks great but doesn’t have much info to really help me recreate it.

[@stephanemarty9833]

c'est quoi le glaçage sur le foie gras ????

[@ruthenevivi7846]

réduction de peche de vigne et liqueur de peche

[@canucks9220]

its not peche its peeche lol

[@diogotito5259]

Piche

[@nationallowimpactmovements1392]

How come his one less oil

[@Tennisisreallyfun]

Foie Gras is mostly fat, so like bacon, when it is applied to heat, the fat instantly starts to render and creates its own basting liquid. In other words, neither oil nor butter is needed to add flavor and prevent the foie gras from becoming dry.

[@Jack_D1]

Goddamn i wanna try that

[@maticbozic5443]

smoos😂

[@scottmclennan692]

gotta say chef marco whites style of cooking duck liver looks waaay.better.. but that was for a different dish. . still it was mouthwatering to see. wish i could.taste em both

[@TheDrackOfSpades]

How much money is that dish going for?

[@Landscapecareercoach]

4:05. Lol. When its coming in your mouth.....👍😳😁😁😁

[@TodaysWorldKitchen]

Perfect comment.....we agree!

[@anonymousanonymous3707]

Absolutely fuckin beautiful lookin dish and not a pair of tweezers or a silly amount of flavourless micro herbs in sight

[@Alix777.]

nice englando

[@gerrypeacemaker9407]

He should get a job flipping burgers on a burger van they way he handles those tongs.

[@Kordozer]

How do you Juice a Duck? actually...I don't wanna know.

[@arixl7701]

jus, not juice.

[@djmariovvelasco1182]

its the the french word for juice it means roasting juices

[@scubapro2689]

This looks amazing if only I could understand what he was saying

[@TodaysWorldKitchen]

We get it, apologies! This is actually one of our oldest video's shot but still one of our favourites, favourite chef too and we'll be reaching out to him again soon...watch the space...channel!

[@stevefowler3398]

I understood him perfectly.

[@dukehuck47]

I'm sure it tastes great but I dislike fussy, fussy food. And, this is it.

[@PREPFORIT]

Wha Wha Wha - SHUT THE F UP snowflake!

[@blastoisenam57]

How is this dish fussy? Prepping and cooking yes it may be fussy because specific methods need to be used to keep up with certain quality standards, but it is in no way fussy for the consumer. Especially for a highly renowned restaurant...

[@stevefowler3398]

What was fussy? He cooked a piece of foie gras, simply. He cooked some peaches with nuts. And put them all on a plate. Nothing fussy about it. Try watching The Waterside Inn serving duck, after compressing the carcase at the table. THAT is fussy.

[@leroyjaputra2495]

I found his english is more interesting compared to his cook 😂✌🏻

[@yvessucin6753]

Societe generale

[@petermueller7407]

omfg

[@arvydussibonus1712]

4:05 coming in your mouth

[@PREPFORIT]

grow up loser.

[@stevefowler3398]

Ooooh MAYTRON

[@sweatnosweat]

poor animals

[@cruessli]

and some euh euh raisins mdr

[@momocamara1521]

Lol

[@JUST2y]

_pich_

[@karmpuscookie]

Way too pretentious.

[@ping5580]

not enough gravy

[@danielgreen5803]

let me guess, you are American

[@thomasjackson1075]

@@danielgreen5803 Let me guess, in your speed to insult someone and imply a whole nation is idiotic you never understood he was clearly making a joke. Who's the thick headed one now? You absolute fool.

[@iqbalbb2]

is he really 2 mich starred? i mean. look at that plating

[@robertoduca9595]

Cats Meal

[@mohammedkhan6039]

The plating is the pits. And the foie looks like boaaah!

[@quincycui7078]

Good food, terrible plating....

[@mariegauci5112]

not enough finesse on plating maybe a bit lazy

[@gaboto2473]

Very nice peeshh

[@lucfroelich1850]

Dude… get an interpreter !

[@theSkankhunt42]

Il est sérieux avec son accent ?

[@TehStupidBish]

+vincentfigueroa19 Si tu reconnais le décor, c'est L'atelier, à Paris, donc oui, il vas avoir un gros accent français ;)

[@diogotito5259]

Des piches!

[@Tennisisreallyfun]

You are commenting in French, so how can you have a problem with his accent which, by the way, seems perfectly understandable to me. In fact, I’ve heard much worse in my life.

[@mSierraEngineer]

For fuck sake leave it alone, stop moving it!

[@jinny8801]

this dish so boring...

[@fatboy19681]

+ The ISO Buster and jinny8801..... At which Michelin-starred restaurants are you two at the helm? Shit talking millennial shoe-makers.

[@sierragoldrush7479]

To all and sundry. It was a slice of goose liver. Not the ground pork/duck liver mousse pink slime you've been eating. The geese line up and clamor to be fed. Just like you faced with a pint of ice cream. As to the plating....what? It seemed pretty damn fussy to me. You didn't like the abstract Pollock sauce? The peeeshes should have been in a circle with the hazelnuts in the middle? The verbena should have been rolled in the center of each nut? What? If they gave stars for plating, your corner sushi bar would have one or two. It's one thing to make an attractive presentation, another to get out the spirograph set for the damn sauce. On behalf of chefs everywhere I say vas te faire ecule, putain!

[@rbdpackaging3152]

Crude, commoner comments. I will review your KZbin videos and see if they are --- ..., oh. Wait. You have none. Hum, backseat driver. Though so.

[@hevnervals]

He rendered that foie gras almost to nothing. That entire thing is fat, better be careful

[@mellowrecords7269]

Looks rubbish

[@theomajlak3765]

it looks like poop.

[@namwarmaster6918]

dat punk Michelin starred poop.

[@aikerz87]

a very expensive shit if you ask me.

[@NeoEveryhobby]

And I bet you could make it better, right?

[@Openurize06]

No respect or awareness on how this is made. These animals are force fed often dying in this labor. It is disgusting to watch a chef have no empathy.

[@rangodash]

Openurize06 Who cares

[@baha3alshamari152]

He is a chef not an animal rights activist He is payed to prepare food to humans not to care about some ducks

[@we73]

very bad - do you know, how it is produced? No respect on animals!!!!

[@chriswong1231000]

+we73 Dan Barber: A surprising Parable of Foie Gras. That is all cutie pie

[@fenriz218]

Ah yes, one in every video - let's make a deal: I put Foie Gras in my mouth, and you can stick a sock in yours. I eat my Foie Gras and Ortolan, and you do whatever the hell you like with yours. Sounds like a fair deal?

[@ProAFK69]

fuck off pleb it's delicious

[@we73]

now, you should be feed in same way...

[@saddistrict1173]

+we73 naah... he shouldnt. but the duck should :))