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Thuries Gastronomie Magazine – April 2010 – Foie Gras recipes prepared with the SWID

Updated: Aug 30, 2018

Thuriès Gastronomie Magazine, a reference in the culinary world, has published two recipes by Damien Thuries which have been realized with the swid immersion circulator:

  • Spring chicken stuffed with chestnuts, truffle and duck foie gras (p 9697)

  • Roulade of foie gras and prunes confit in Amaretto and Porto (p 99100101)



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