Foi Gras Torchon with maple gel and Sortilège-maple sugar caramelized peaches

Starter and hors-d'oeuvre

Foi Gras Torchon with maple gel and Sortilège-maple sugar caramelized peaches


Foie Gras Torchon

  • 1 lobe of foie gras torchon, preferably from Québec (75 g [2 1/2 oz] per person)

Maple Gel

  • 250 ml (1 cup) maple syrup
  • 500 ml (2 cups) water
  • Zest of 1 lemon
  • 10 ml (2 tsp) sherry
  • Zest of 1 orange and juice of 1/2 orange
  • 5 ml (1 tsp.) 35% whipping cream
  • 7.5 g (1 tbsp) agar-agar
  • Salt, to taste

Caramelized Peaches

  • 2 well-ripened peaches (or Rougemont McIntosh apples)
  • 190 ml (3/4 cup) maple sugar
  • 80 ml (1/3 cup) Sortilège Canadian whisky and maple syrup liqueur


Maple Gel

  1. Combine all ingredients in a saucepan.
  2. Bring to a boil for 30 seconds. Refrigerate overnight.
  3. Put in blender and blend to a good mousse consistency.

Caramelized Peaches

  1. Cut peaches in half and remove pits.
  2. Make a dry blonde caramel by putting the maple sugar in a non-stick pan and stirring it constantly with a wooden spoon until it melts.
  3. Place the peaches into the caramel, flesh side down, and caramelize.
  4. Deglaze with the maple liqueur. The peaches should be well-coated with caramel.
  5. Reserve at room temperature. (This step can be done in advance.)


  1. Cut a slice of foie gras and place on a nice dinner plate.
  2. Add a caramelized peach half and 30 ml (2 tbsp.) of maple gel.

Additional Information

This appetizer can also be served with two good slices of brioche bread (found in fine bakeries) spread with unsalted butter and oven-toasted to obtain a nice colour. Decorate the plate with edible mini-flowers or fresh sprouts, if desired.

Refrigeration time : 12 hours