In Nice, this restaurant makes its own foie gras with a never-before-seen recipe

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During the Christmas holidays, many restaurants make their own homemade foie gras. But the one concocted by this establishment located in Nice (Alpes-Maritimes) is unique: it is made from devil's killera 100% local alcohol.

“La Maïoun” is the only one to offer such a recipe in the Riviera capital. We met the chef behind this original idea.

A rum made in Nice

It is not uncommon for restaurateurs to make their own foie gras during the end-of-year holiday period. But in Nice, one of them is particularly original. The establishment “La Maïoun” on Place Garibaldi serves this culinary specialty with a local element never seen before : devilsbane.

“The challenge was to flavor it with a local color,” explains Anthony Bastiand. Making homemade foie gras, yes, but you might as well add a Nice touch to it. This is how the idea of ​​this Nice spirit drink came to his mind.

And if you don't know this alcohol: “It's an original rum that comes from Martinique but he works in Nice. It is aged for six years in bourbon barrels, it gives a little vanilla and caramelized side.”

A la carte for 16 euros

It was then necessary to “nissardize” this foie gras, until then presented each year according to the classic recipe. It is served in its restaurant for 16 euros. The portion is generous with two nice slices just seasoned, wholemeal toast and salad.

No confit, just the “raw product”. “Customers are not far from having 100 grams on their plate. To take as a starter or to share. »

We take deveined foie gras. But I'm still reworking it in order to remove as many nerves as possible. It is cooked in a bain-marie at 97 degrees for one hour. I take it out, put it in cling film and put two kilos of weight on top to bring out the yellow fat. It is then kept at 2 degrees.

“A timeless product”

Anthony Bastiand also sells his new recipe to take away, by the gram, like a caterer. It is sold 140 euros per kilo. “Which is very reasonable. This can go up to 250 euros. We are launching it this year so it is a loss leader for us. »

It will be on the menu throughout the holidays. But the restaurateur is considering keeping it longer. “It’s a timeless product. »

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