3D Molds

Realistic Foie Gras Mold

€40.00

A high-quality silicone mold designed for creating a classic foie escalope preparation. This mold features five shapes and is made from 100% food-grade silicone. It withstands temperatures from –40 °C to +200 °C, making it suitable for both the (blast) freezer and the oven.

*Additionally, you will receive a printed recipe card by chefs Mike Klaassen and Arjan Speelman from Ciel Bleu, featuring their recipe for a chicken liver foie-mousse and their vegan recipe.

Wereldwijde verzending
Vertrouwd en gebruikt door meer dan 5000 chef-koks
2 jaar garantie
Gemaakt in Nederland, voor de beste kwaliteit
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3D Molds

Productbeschrijving

*Additionally, you will receive a printed recipe card by chefs Mike Klaassen and Arjan Speelman from Ciel Bleu, featuring their recipe for a chicken liver foie-mousse and their vegan recipe.

Maten en vormen
Escalope Size: 7.5 x 4.5 x 2.0 cm
Escalope Content: 31 ml.
- Weight: 0.303 kg
Levering & verzending

Al onze producten worden op bestelling met de hand gemaakt. We produceren alles op bestelling en daarom kan de wachttijd in de productie variëren.

Verzendtijden:
NL/BE (1-2 werkdagen),
DE (1-2 werkdagen),
Europa (2 werkdagen),
Wereldwijd (3-5 werkdagen).

Bedankt voor jullie geduld!
Verwachte levering tussen 27 nov - 03 dec
Wat zit er in het pakket?
In de verpakking vind je je product zorgvuldig verpakt in ons exclusieve inpakpapier, samen met een persoonlijk bedankkaartje. We zouden het leuk vinden als je je culinaire creaties met ons deelt - het tovert altijd een glimlach op ons gezicht!

Artikelnummer: M02-192792 Prijzen excl. btw

Reinventing Foie Gras

In 2025 we teamed up with the restaurant Ciel Bleu** for a unique challenge. As an international hotel, they’ve stepped away from ingredients like foie gras and eel, yet still wanted to recreate the flavours they’re known for. Their search led to a plant-based option: cashew tofu, which impressed the chefs with its richness and texture. They also developed a mix of chicken liver and cacao to achieve a clean, foie-gras-like escalope shape.

Samenwerking

Over de chefs

Mike Klaassen, former Bocuse d’Or candidate, came up with the idea of creating a mold inspired by the classic foie escalope. He was encouraged to develop this concept further by Arjan Speelman, Executive Chef and Manager of Ciel Bleu at Hotel Okura Amsterdam. Mike is currently the Chef de Cuisine at Ciel Bleu, having gained remarkable experience at a young age in restaurants such as Restaurant Amber** in Hong Kong and The French Laundry.**