Foie gras butter

 Foie Gras Butter in a Marrow Bone 🦴🍞

Here’s a dish that straddles the line between rustic indulgence and quiet sophistication. Foie gras butter — velvety, rich, and slightly sinful — served straight from a roasted marrow bone. It’s the kind of thing that doesn’t just sit on a plate, it poses on it.

A nod to the grand French kitchens of old, yet pared down to its essence: good butter, good foie, and good bread. The bone itself becomes both mould and serving vessel — primitive yet sophisticated and unapologetically carnivorous.

The concept

Foie gras butter is exactly what it sounds like: pure luxury made spreadable. The secret lies in the texture — part creamy butter, part foie’s unmistakable silk — blending into something you want to eat with your fingers when no one’s watching.

How to make it

Mix softened butter with foie gras (about 2 parts butter to 1 part foie).

Season with salt, pepper, and a dash of Cognac or Armagnac.

Spoon the mixture into a clean, roasted marrow bone.

Chill until firm. Serve directly from the bone with slices of crusty country bread.

Perfect pairing

Skip the heavy reds. What you want here is something light, fresh, and quietly confident — a glass of Chasselas from the Swiss Alps. Heures blanches unfiltered. Its delicate minerality and gentle pop corn notes cut right through the richness, cleansing the palate between bites.

When to serve

Ideal for a slow, indulgent brunch — think late morning, soft light, a bit of jazz or silence, and someone worth sharing the last piece of bread with after a night of embraces

Simple. Sensual. A touch wicked. And absolutely unforgettable.