Michelin-starred French chef shares his signature “faux gras” recipe
Get ready to elevate your fine dining experience with a plant-based twist! This vegan “faux gras” recipe–crafted by Michelin-starred French Chef Alexis Gauthier–offers a delicious alternative to the traditional French dish.
![faux gras](https://loveveg.com/app/uploads/2024/07/2024-july-love-veg-foie-gras-faux-gras-1.jpg)
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Chef Gauthier, once known for serving foie gras at his prestigious London restaurants, has since embraced compassionate cuisine. Foie gras, meaning “fatty liver” in French, is traditionally made by force-feeding ducks or geese. This practice has been banned in several countries due to its cruelty.
![Alexis Gauthier](https://loveveg.com/app/uploads/2024/07/2024-july-love-veg-foie-gras-Alexis-Gauthier-1024x602.jpg)
Gauthier’s vegan version combines lentils, mushrooms, walnuts, and Cognac (either alcoholic or non-alcoholic) to create a rich and flavorful pâté. The founders of BOSH!—a viral UK plant-based duo—have praised this faux gras as “one of the most delicious pâtés” they’ve ever tasted. It also makes a perfect gift when packaged in small Tupperware containers with handwritten tags.
Transform your next gathering with this gourmet, plant-based pâté and join Chef Gauthier in embracing kinder fine dining.
Preparation Time: 1-2 hours
Ingredients
(10 servings)
- 1 shallot, peeled and diced
- 4 tbsp. olive oil
- 4 cloves of garlic, peeled and thinly sliced
- 2 tsp. chopped rosemary
- 2 tsp. chopped thyme
- 2 tsp. chopped sage
- 24 button mushrooms, sliced
- 2 tbsp. Cognac (alcoholic or non-alcoholic)
- 2 tbsp. soy sauce
- 2 cups cooked lentils
- 1¼ cups toasted walnuts
- 2 tbsp. beetroot purée
- Plant-based butter
- Black pepper, to taste
Preparation
- Cook the diced shallot in 2 tablespoons of olive oil until it becomes translucent.
- Add the garlic, finely chopped herbs, and mushrooms to the pan. Pour in the Cognac and increase the heat.
- Mix in the soy sauce, then reduce the heat and simmer for about 6 minutes. Remove the pan from the heat and allow it to cool.
- Using a food processor, blend the mushroom mixture, the remaining olive oil, lentils, walnuts, beetroot purée, and black pepper until you achieve a nearly smooth consistency. If desired, add a little more Cognac.
- Transfer the mixture to small glass jars or Tupperware containers. Add plant-based butter to the top of each container, and refrigerate for a few hours before serving.
- Serve with toasted slices of sourdough bread or another bread of your choice.
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