Chef Chambrette’s Terrine de Foie Gras

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

The best foie gras I ever ate was made by Fernand Chambrette, a chef celebrated by James Beard for his Quiche Lorraine, Babas au Rhum, and, yes, foie gras. “The success of a terrine depends very much on the quality of the livers and how they were fattened,” says Chambrette. “Do not choose livers that are too large, as that makes them more likely to melt into fat. A perfectly fattened liver should be firm but can vary in color from pink to yellow ocher.” It is a chancy affair; even the most