On the BBQ: Gingerbread toast with veal paté, foie gras and preserved chicory

0 - 30 minutes
veal paté
BBQ tapas


Thinly slice the chicory and sauté it in a little butter. Deglaze with apple cider vinegar, sprinkle with sugar and let it caramelise.

Slice the foie gras and veal pâté. Grill the gingerbread, cut it into triangles and top with the veal pâté or (quickly grilled) foie gras.

Serve with preserved chicory and garnish with chives or chervil.


  • 1 head chicory
  • splash of apple cider vinegar
  • 1 tbsp icing sugar
  • 4 slices of gingerbread
  • 50 g veal paté
  • 50 g (fresh) foie gras
  • chopped chives or chervil sprigs

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Better Life (Beter Leven)

Better Life Farmer Rob Foks is proud that he raises his calves under the better life mark of the Dutch Society for the Protection of Animals (De Nederlandse Dierenbescherming). In addition, he tries to make his company more and more sustainable.

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