It’s 9:30 am and I’m elbow-deep in foie gras in a château in southwest France. Not literally to the elbows, mind you, but I’m as up-close-and-personal as I’m likely to get, thrilled and terrified in equal measure as I tease vascular tissue free from the prized duck liver. Despite the cooling armour of the castle’s thick walls, the foie gras seems to be melting under my fingers and I’m beginning to sweat. My mentor, Chef Thierry Meret, reassures me with his usual bonhomie – and a shot of plum brandy.
Read the full story in the Winter 2018 Issue of Taste & Travel International magazine.