Thuriès Gastronomie Magazine – April 2010 – Foie Gras recipes prepared with the Swid

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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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