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Gâteau de foie served with toasted bread
Elegant Lyonnais liver soufflé served with crusty bread

Traditional Lyonnais chicken liver parfait

Author: Flavelo
Recipes Starters
'Gâteau de foie' literally means liver cake, but don't think of dessert! This is one of the prides of Lyon: a light, airy, almost soufflé-like liver pâté served warm. The metallic taste of chicken liver is made silky and elegant by cream, eggs, and butter. Much more sophisticated than a standard liver pâté.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 6 servings
🔥 Calories 320 kcal
🌍 Cuisine French (Lyon)

Ingredients

Equipment Needed

  • Blender or food processor
  • Frying pan
  • Baking mould (cake tin or terrine mould)
  • Roasting tin (for the water bath)

Allergen Information

⚠️ Milk
⚠️ Eggs
⚠️ Cereals containing gluten

Instructions

1 ✓

Chop the onion and garlic. Melt the butter in a frying pan and sweat the onions until translucent.

Tip: The sweetness of the onion counterbalances the bitterness of the liver.
2 ✓

Toss in the cleaned liver and cook on high heat for a few minutes, just until the outside whitens/browns but the inside is still pink. Do not cook through!

Tip: If you overcook the liver, the parfait will be grainy and dry. It will finish cooking in the oven.
3 ✓

Put the liver (with the butter and onion) into the blender. Add the cream, eggs, salt, pepper, and nutmeg. Blend until completely smooth and creamy.

Tip: The egg will bind (coagulate) the mixture during baking, and the cream loosens it.
4 ✓

Stir in the chopped parsley and breadcrumbs by hand.

Tip: The breadcrumbs absorb excess moisture and give structure to the cake.
5 ✓

Pour into a buttered mould. Place the mould in a high-sided roasting tin, and pour hot water into the tin until it reaches halfway up the mould (water bath).

Tip: The water acts as a buffer, ensuring even, gentle heat distribution.
6 ✓

Bake at 180°C for about 35-40 minutes. It is ready when the centre is solid, not runny. Let cool for 10 minutes before turning out.

Tip: You can check with a skewer. If it comes out clean, it's done.

Recipe FAQ

Why bake in a water bath?
The egg-liver mixture is very sensitive to heat. The water bath (bain-marie) ensures the temperature doesn't go above 100°C, so the parfait remains creamy and the edges don't scramble.

Ingredients

  • 400 g Chicken livers (cleaned)
  • 1 pc Red onion
  • 2 cloves Garlic
  • 50 g Butter
  • 100 ml Double cream (min. 30%)
  • 1 bunch Fresh parsley
  • 50 g Breadcrumbs
  • 2 pcs Eggs
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 1 pinch Grated nutmeg