Founded in Lyon for three years as a home and event chef, Toby Hunt has landed in 100% Vegan Foie Cross production. A recipe based on coconut oil, cashew nuts, soy sauce, spices and herbs, white wine and whiskey. He baptized it as “Fair Cross”, which in English means fair. A surprising combination he hopes to attract new brethren even in the capital of gastronomy. “My goal is to have something we can all eat together. We use time together, we spend time at the table, which does not have to create a big discussion between people. That’s my goal in cooking, I want to enjoy something that I believe is good for everyone at the table“, Explains the young chef.
Consistency, texture, at first glance, not much with traditional foie gras. Then taste? Our team France3 Went to share this recipe with Georges Rainon, a butcher in Lyon and an expert at Foy Cross: “My first impression is that it is true that I eat good. Now, my palate does not have the same feeling as eating real foie gras. In my opinion it sounds like a muse, fine, but let’s just say we can combine it with a foie gras, no I don’t think so“, Annoys the feeder.
If you’re told you to give it a try, Toby Hunt markets its reasonable fat, plain, or food items directly at its lab in Lyon’s 6th arrondissement. On the Internet, As well as many organic stores in the metropolis, but also Paris and Avignon. Finally, if you want to do it yourself, like the French star chef, you can find many recipes for Fox Foie Cross (often called “Fox Cross”) on the Internet. Alexis Gaudier, Owner of Soho Gauthier Restaurant in London.
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