Calf’s Liver as Prepared in the Valley of Ossau

Foie de Veau à la Vallée d’Ossau

Preparation info
  • Serves

    5 or 6

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

It was the late roland casau, chef at Chez Pierre in Pau, who first showed me how the Ossalois (people from the valley of Ossau) prepare calf’s liver. I was immediately enchanted; the recipe was intriguing. It uses a variant on the technique of confit to create a juicy liver with silky-smooth texture.

In cities like Bordeaux and Bayonne, large chunks of calf’s liver are often roasted with delicious results. But the Ossalois apply two intermediate steps, first marina