Chef Benoist Gérard's Tips :

If you want to make your own mini-croutons: take two slices of sandwich bread. With a rolling pin, flatten them as thinly as possible. Using a knife, cut each slice into small cubes. Put the cubes in a frying pan and pour olive oil over them. Mix thoroughly and over medium heat, start cooking the croutons, stirring constantly. This last operation is very quick. Once coloured, remove the croutons to a paper towel. You can freeze your truffle butter for other uses.

FOOD AND WINE PAIRINGS FROM THE WINE MERCHANT :

The prestige of this dish calls for a champagne of character and expression. The Cyrus vintage champagne produced by the Baron sisters is distinguished by its aromas of stewed fruit, its touch of almond and its buttery notes on the finish. A nice contrast between the freshness of the Champagne and the smoothness of the foie gras.