Faux Fois Gras
Proposing this subtle delicacy as part of his Zero-Waste philosophy, Executive Chef Martin Göschel is pleased to share the recipe of this vegan and mindful alternative to the great classics of French cuisine.
375g silken tofu
75ml red port wine
3 tbsp white miso
1. Trim the silken tofu and wrap in a cheesecloth.
2. Warm up the other ingredients separately.
3. Place this marinade and the wrapped tofu in a deep bowl to cool in the fridge for about 48 hours.
Complying with virtuous aspirations and so easy to make, this gourmet treat will become a staple in your diet and an original feature of your dinner parties.