In Chavot-Courcourt and in the whole world, Champagne J.M. TISSIER keeps you updated:

Warm soufflé of foie gras with asparagus spears

For 4 people


  • 200 g of Foie Gras
  • 250 g of asparagus
  • 10 cl of champagne
  • 40 cl of liquid cream
  • 3 cl of milk
  • 3 eggs
  • 2 shallots
  • Salt – pepper – nutmeg – corn flour – butter.

Peel asparagus, cook quickly in salted water. Let them cool slightly and cut spears.

Put Foie Gras in a blender, mix with eggs, milk, 20 cl of cream, salt, pepper and some nutmeg.

Mix it all. Butter ramekins generously. Put 2 asparagus spears in each and cover with Foie Gras. Put in the oven for 20 minutes at 120°. In the meantime, in a saucepan, put champagne, shallots and asparagus ends half covered to reduce. Add the 20 cl of cream. Let boil for 3 minutes and thicken with corn flour. Unmold the mousses of Foie Gras on a plate and add sauce.

An excellent recipe for the festive season, really fine and delicate.
To be tasted with our Vintage Champagne.

Warm soufflé of foie gras with asparagus spears