As you probably can gauge by now, I love foie gras. My favourite way to have it is whole and pan seared accompanied by a fruity gastrique, which in my mind is the most pure way to eat it.

For some reason, it wasn’t that easy finding a restaurant in London who will serve foie gras this way. I’ve scanned most French restaurants in the city to no avail. In fact I also had a difficult time finding this preparation when I was in Bergerac, home of all things duck and foie gras. Perhaps it’s fallen out of fashion?

For my birthday dinner this year, all I wanted were two things: to eat a seared foie gras liver and to try tête de veau (more on this later). Much to my surprise Racine on Brompton Road had both on offer.

I’ve had a lot of seared foie gras in my day and it truly is one my most favourite things to eat and it was my birthday. Needless to say expectations were high.

Racine did not disappoint. The foie gras was seared perfectly (slightly browned on the outside, but still slightly pink on the inside) and the black cherry gastrique balanced the richness out nicely. Next time I am at Racine, I’ll be having two of these and a glass of wine.

Delicious foie gras from the Bistrot d’en Face at the Vieux Logis in Tremolat, France, near Bergerac.

Salade périgourdine from a brasserie in Bergerac that I can’t remember the name of. The salad consists of duck giblets, bread, lettuce, walnuts and foie gras terrine tossed in a vinegar and oil. Definitely one of the most decadent salads I’ve had in my lifetime.

I am a huge fan of foie gras. I know it’s not the most humane of foods, but it’s heaven on your taste buds. Earlier this year I went to Bergerac, a small town near Bordeaux where a lot of foie gras is made. I saw a duck being force fed and it didn’t put me off spending the next two days gorging on foie gras.

This particular foie gras terrine is from a little restaurant called L’Imparfait in the heart of vieux Bergerac.

Foie gras terrine with PX jelly from Le Cafe Anglais. I’d eat this daily if I didn’t fear gout.