You Won’t Believe These Chef Photos of Foie Gras Artistry

We’re always looking at food. If you’re like us, join the fun on Instagram and get a view into the many kitchens – professional and home – that serve D’Artagnan products. For this post, we rounded up several impressive foie gras preparations to show you what some of our chef clients work are doing with this unique ingredient.

Don’t be intimidated! Foie gras is surprisingly easy to work with at home when you use our raw foie gras slices, ready-to-eat foie gras torchon, award-winning medallion of foie gras with black truffles, or terrine of foie gras. New to the game? Read our post and learn how to sear foie gras like a chef.

Shop all D’Artagnan foie gras selections. 

Fair warning: these pictures will make you hungry.

Mica Restaurant

Chef/Owner Yianni Arhontoulis arranged a beautifully geometric plate of foie gras terrine with grilled strawberries and hazelnuts at his restaurant in Philadelphia, PA.

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Eleven Madison Park

The luminous beauty of Chef Daniel Humm‘s foie gras torchon marinated with strawberry and black pepper is captured by food photographer Francesco Tonelli.

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TALK Restaurant

Chef Tim Lanza’s summery plate of seared foie gras with watercress, peaches, almonds, and marigolds is on the menu now at the elegant art deco eatery in Philadelphia.

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Chef Chad Bowser‘s Instagram feed is full of well-photographed and expertly plated dishes. Duck fat shishito peppers with seared foie gras, duck chicharron, and carrot pickles is an example of his vibrant creativity. The textures look like a lot of fun!

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Mot Hai Ba

Something exciting is happening in Dallas, TX. Chef Peja Krstic is creating modernist Vietnamese cuisine and sharing pics of plates on his Instagram feed. Take this lemongrass caramel and curry foie gras torchon with grilled avocado and dill nuoc cham compressed cucumbers and tempura basil as an example of the tantalizing menu.

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Did you know? D’Artagnan introduced fresh, domestically produced foie gras to the United States in 1985. And we are still known for having the best stuff on the market.

Featured photo: Restaurant Daniel, NYC: Mosaic of Poularde and Foie Gras – Morel Gelée, Louisiana Crayfish, Wild Mustard, Pickled Ramps, Nettle Oil 

Since 1985, D’Artagnan has been at the forefront of the farm-to-table movement, producing superior tasting products by partnering with small ranches and farms. We are committed to free-range, natural production, sustainable and humane farming practices and no use of antibiotics or hormones. That’s why D’Artagnan products have been revered by America’s most renowned chefs for over 30 years. We offer the same high-quality products to home cooks at, along with recipes and guides to help you live the tasty life.

Connect with us on social media to share your cooking adventures. Tag @dartagnanfoods on FacebookInstagram or Twitter.


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