Recipes

There’s something irresistible about the combination of bright summer tomatoes, wild chanterelle mushrooms and the silkily rich glamour of foie gras. This dish balances sweetness, umami, earth and fat: a roasted tomato acts as the juicy, slightly acidic vessel; chanterelles give an aromatic, forest-floor chew; and foie brings unctuous luxury that melts across the palate. Serve it as a dramatic starter, an elegant canapé (mini tomatoes), or even a small main with a crisp salad and toasted bread. Below you’ll find background, sourcing tips, step-by-step technique, a tested recipe for four, plating and pairing suggestions, and sensible alternatives (including vegetarian swaps and ethical notes). Why it works: flavor and texture harmony Acidity vs richness: The tomato’s acidity cuts thr...