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Brasserie l'Ouest Paul Bocuse - Foie de veau à la lyonnaise à la Paul Bocuse

Foie de veau is calf’s liver, and there are many recipes, including the classic foie de veau poêlé aux oignons, aka liver and onions.

You’ll also see foie de porc (pig’s liver) and foies de volaille (chicken livers) and of course the most controversial of all French dishes, foie gras, the liver of the fatted duck and goose.


Text © Dana Facaros

Image by Arnaud 25