Thuries Gastronomie Magazine – April 2010 – Foie Gras recipes prepared with the SWID

Thuriès Gastronomie Magazine, a reference in the culinary world, has published two recipes by Damien Thuries which have been realized with the swid immersion circulator:

• Spring chicken stuffed with chestnuts, truffle and duck foie gras (p 96 – 97)

• Roulade of foie gras and prunes confit in Amaretto and Porto (p 99 – 100 – 101)