Realistic Foie Gras Mold
$46.10
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.
- Worldwide shipping
- Trusted and used by more than 5000 Chefs
- 2 year warranty
- Made in the Netherlands, for the best quality
- Get inspired by our recipes
Product description
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.
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Escalope Size: 7.5 x 4.5 x 2.0 cm
Escalope Content: 31 mL.- Weight: 0.303 kg
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All of our products are handmade to order. We produce everything on demand and therefore the waiting time in production may vary.
Shipping times:
NL/BE (1-2 working days),
DE (1-2 working days),
Europe (2 working days),
Worldwide (3-5 working days).
Thanks for your patience!Expected delivery between 27 Nov - 03 Dec
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Inside the package, you’ll find your product carefully wrapped in our exclusive packaging paper, along with a personal thank-you card. We’d love it if you shared your culinary creations with us – it always brings a smile to our faces!
Article number: M02-192792 Prices excl. VAT
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.
Collaboration
About the 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.**
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