Serves: 6
Difficulty: Easy

What could be more decadent than buttery brioches served with silky foie gras as a special supper or a decadent brunch over the holiday season? And this recipe, courtesy of Delpeyrat and Saint Jean, is remarkably easy to make too, taking only around 15 minutes in the kitchen.


  • 1 raw foie gras
  • 6 brioche slices
  • 100cl milk
  • 2 eggs
  • 40g caster sugar
  • 60g butter
  • 1 small bunch of white grapes
  • 50g sprouted beetroot seeds
  • Cream of balsamic vinegar with Sichuan pepper
  • 50g baby leaf spinach
  • Fleur de sel


1The day before or a few hours earlier, take out the slices of brioche and leave them in the open air.

2Beat the eggs with the sugar in a shallow dish, then pour the milk into a separate dish.

3Heat the butter in a frying pan over medium heat. Dip the brioche slices in the milk, then in the eggs and brown them in the pan for about 2 to 3 minutes on each side.

4Cut the grapes in half and fry them for a few minutes in the same pan, cut side down.

5Separate the two lobes of the foie gras, then cut carefully into six neat slices.

6Heat a frying pan over medium heat without adding fat.

7Place the foie gras cutlets in the oven and cook for 2 to 3 minutes, turning halfway through cooking.

8Place a slice of brioche on a plate and place a foie gras cutlet on top. Season with salt and sprinkle with the beetroot spouts and spinach leaves.

9Paint a dash of balsamic vinegar cream onto the plate and arrange the grapes on top.


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