Faux gras and Juran├žon

And off we go with the first food wine pairing… The holiday season is drawing near, so which better way than to kick it off with a classic. Foie gras with apples and sweet wine. I just give it a little twist here… I replaced the foie gras by “faux gras”, a vegetarian alternative for the fat liver of a stuffed goose. I’m not really a vegetarian. Rather flexitarian, or whatever you want to call it. I like vegetables, and nowadays cooks get better and better at making yummie dishes without meat or fish. So my principle is : if I can eat a vegetarian dish that will give me just as much pleasure as a non-vegetarian dish, why not… And that is certaimg_0806inly the case here! Continue reading “Faux gras and Juran├žon”