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Margarita Fores shows how to make foie gras

Here’s how a plate of Foie Gras Carpaccio all’Arancio prepared by Chef Margarita Forés looks like.

“Just freshly sliced raw foie gras, freshly squeezed orange and a bit of orange fruit, fruity Ardoino extra-virgin olive oil and Italian sea salt from Cervia both from @bacchusepicerie, and rucola,” described the master chef and restaurateur.

Chef Margarita prepared it with many toast points and lots of love that would be perfect when paired with bubbly.

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