{"id":10352,"date":"2015-01-16T11:52:56","date_gmt":"2015-01-16T10:52:56","guid":{"rendered":"http:\/\/www.tepaseul-magazine.fr\/?p=10352"},"modified":"2015-01-16T11:52:56","modified_gmt":"2015-01-16T10:52:56","slug":"gastronomie-st-valentin-et-le-foie-gras","status":"publish","type":"post","link":"https:\/\/www.tepaseul-magazine.fr\/accueil\/gastronomie-st-valentin-et-le-foie-gras\/","title":{"rendered":"GASTRONOMIE : ST VALENTIN ET LE FOIE GRAS"},"content":{"rendered":"<p><strong>Plongeon de Foie Gras Delpeyrat par Guy Martin au Chocolat\u00e9e<\/strong><\/p>\n<p><em>Plongez dans l&rsquo;\u00e9tonnant et le succulent \u00e0 2 pour la Saint Valentin : un rendez-vous \u00e9l\u00e9gant et amoureux<\/em><\/p>\n<p>Nombre de personne\u00a0: 4<\/p>\n<p>Pr\u00e9paration\u00a0: 10 Minutes<\/p>\n<p>Cuisson\u00a0: 10 Minutes<\/p>\n<p>Type de recette\u00a0: Ap\u00e9ritif, entr\u00e9e<\/p>\n<p><a href=\"http:\/\/www.tepaseul-magazine.fr\/wp-content\/uploads\/2015\/01\/DELPEYRAT_GUYMARTIN_BALLOTIN.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-10353\" src=\"http:\/\/www.tepaseul-magazine.fr\/wp-content\/uploads\/2015\/01\/DELPEYRAT_GUYMARTIN_BALLOTIN-300x228.jpg\" alt=\"DELPEYRAT_GUYMARTIN_BALLOTIN\" width=\"300\" height=\"228\" srcset=\"https:\/\/www.tepaseul-magazine.fr\/wp-content\/uploads\/2015\/01\/DELPEYRAT_GUYMARTIN_BALLOTIN-300x228.jpg 300w, https:\/\/www.tepaseul-magazine.fr\/wp-content\/uploads\/2015\/01\/DELPEYRAT_GUYMARTIN_BALLOTIN-1024x779.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Sur votre plan de travail :\u00a0<\/strong><\/p>\n<ul>\n<li>200 gr de <strong><span style=\"text-decoration: underline;\">Foie Gras de canard entier mi-cuit Delpeyrat par Guy Martin aux poivres doux<\/span>\u2028\u2028<\/strong><\/li>\n<li>250 gr de chocolat noir 60%<\/li>\n<li>1 bouteille de champagne ros\u00e9<\/li>\n<li>Divers\u00a0: Fl\u00fbtes \u00e0 Champagne \u2013 piques en bois<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Enfilez le tablier\u00a0!<\/strong><\/p>\n<p>Non, on ne croque pas dans le chocolat, vous craquerez plus tard\u00a0! Faites fondre doucement le chocolat au bain-marie ou au micro-ondes par p\u00e9riode de 10 minutes. Le r\u00e9sultat doit \u00eatre un chocolat fondu lisse et brillant. Tout simplement.<\/p>\n<p>Maintenez le Chocolat ti\u00e8de.<\/p>\n<p>Avec un couteau tremp\u00e9 d&rsquo;eau chaude, d\u00e9coupez ensuite des tranches de Foie Gras mi cuit d&rsquo;environ 2 cm d&rsquo;\u00e9paisseur.<\/p>\n<p>D\u00e9taillez ces tranches en b\u00e2tonnets puis en cubes de 2 cm de c\u00f4t\u00e9.<\/p>\n<p>Versez le Champagne tr\u00e8s frais (6 \u00e0 7\u00b0C) dans des fl\u00fbtes.<\/p>\n<p>Piquez ensuite chaque cube de Foie Gras et Trempez-les d\u00e9licatement dans le chocolat en faisant attention de laisser la face sup\u00e9rieure (dans laquelle est plant\u00e9e la pique) sans chocolat.<\/p>\n<p>D\u00e9posez d\u00e9licatement les cubes au chocolat au bout de leurs piques dans les fl\u00fbtes \u00e0 Champagne et servez aussit\u00f4t.<\/p>\n<p>Prenez le temps d&rsquo;appr\u00e9cier la douceur du Foie Gras, le fondant du chocolat sublim\u00e9s par le p\u00e9tillant du Champagne. Savoureuses sensations assur\u00e9es\u00a0!<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Plongeon de Foie Gras Delpeyrat par Guy Martin au Chocolat\u00e9e Plongez dans l&rsquo;\u00e9tonnant et le succulent \u00e0 2 pour la Saint Valentin : un rendez-vous \u00e9l\u00e9gant et amoureux Nombre de personne\u00a0: 4 Pr\u00e9paration\u00a0: 10 Minutes Cuisson\u00a0: 10 Minutes Type de recette\u00a0: Ap\u00e9ritif, entr\u00e9e &nbsp; Sur&#8230;<\/p>\n","protected":false},"author":2,"featured_media":10355,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65,64],"tags":[649,660,706,705,707,708],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>GASTRONOMIE : ST VALENTIN ET LE FOIE GRAS - Tepaseul<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tepaseul-magazine.fr\/accueil\/gastronomie-st-valentin-et-le-foie-gras\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"GASTRONOMIE : ST VALENTIN ET LE FOIE GRAS - Tepaseul\" \/>\n<meta property=\"og:description\" content=\"Plongeon de Foie Gras Delpeyrat par Guy Martin au Chocolat\u00e9e Plongez dans l&rsquo;\u00e9tonnant et le succulent \u00e0 2 pour la Saint Valentin : un rendez-vous \u00e9l\u00e9gant et amoureux Nombre de personne\u00a0: 4 Pr\u00e9paration\u00a0: 10 Minutes Cuisson\u00a0: 10 Minutes Type de recette\u00a0: Ap\u00e9ritif, entr\u00e9e &nbsp; Sur...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.tepaseul-magazine.fr\/accueil\/gastronomie-st-valentin-et-le-foie-gras\/\" \/>\n<meta property=\"og:site_name\" content=\"Tepaseul\" \/>\n<meta property=\"article:published_time\" content=\"2015-01-16T10:52:56+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.tepaseul-magazine.fr\/wp-content\/uploads\/2015\/01\/DelpeyratPlongeon.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1772\" \/>\n\t<meta property=\"og:image:height\" content=\"2362\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Chantal Rolland\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.tepaseul-magazine.fr\/accueil\/gastronomie-st-valentin-et-le-foie-gras\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.tepaseul-magazine.fr\/accueil\/gastronomie-st-valentin-et-le-foie-gras\/\"},\"author\":{\"name\":\"Chantal Rolland\",\"@id\":\"https:\/\/www.tepaseul-magazine.fr\/accueil\/#\/schema\/person\/dd3827dc04f692ff480da4bac4545eeb\"},\"headline\":\"GASTRONOMIE : ST VALENTIN ET LE FOIE GRAS\",\"datePublished\":\"2015-01-16T10:52:56+00:00\",\"dateModified\":\"2015-01-16T10:52:56+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.tepaseul-magazine.fr\/accueil\/gastronomie-st-valentin-et-le-foie-gras\/\"},\"wordCount\":263,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.tepaseul-magazine.fr\/accueil\/#organization\"},\"keywords\":[\"champagne\",\"chocolat\",\"delpeyrat\",\"foie gras\",\"guy martin\",\"saint valentin\"],\"articleSection\":[\"Gastronomie\",\"Pratique\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.tepaseul-magazine.fr\/accueil\/gastronomie-st-valentin-et-le-foie-gras\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.tepaseul-magazine.fr\/accueil\/gastronomie-st-valentin-et-le-foie-gras\/\",\"url\":\"https:\/\/www.tepaseul-magazine.fr\/accueil\/gastronomie-st-valentin-et-le-foie-gras\/\",\"name\":\"GASTRONOMIE : ST VALENTIN ET LE FOIE GRAS - 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