Lucullus of Valenciennes

An alternation of beige and dark pink stripes, a satin skin, a sensual curve. There is no need to say, the Lucullus of Valenciennes has arguments. Created by the Valenciennes restaurateur Edmond Laudouar around 1920, this delicacy from the Roaring Twenties has become a must-have specialty for the end-of-year celebrations over the years. Imagine : three quarters of the production are sold between December and January ! Nothing surprising in that. This small ingot is indeed half composed of duck foie gras. Hence its presence on our Christmas or New Year’s tables next to Champagne wines.

The Lucullus of Valenciennes is a matter for specialists. And for good reason. Its manufacture implies respect for the products, precision and patience. It takes time to make a Lucullus worthy of the name. The 100% French beef tongue must be smoked for one to two hours and then cooked in a court-bouillon for four to five hours, at the end of which it will have lost 60% of its weight. Once cooled, it is cut into thin strips. The craftsman then lines the entire mold with a pastry bag of duck liver mousse lightly flavored with cognac. He will then alternate ten times between the tongue and the foie gras before putting it in the refrigerator for twelve hours. Beware of the one who does not respect these fundamentals : he will be severely admonished by the Grand Master of the Confrérie des amis de Lucullus.