120g Jar

Back in 2018, we created our very first Faux Gras—a rustic pâté of lentils and walnuts. That little jar travelled the world, landing on the tables of wonderful people who requested it for Christmas. It quickly became a beloved staple, one we proudly served in the restaurant for years.

This year, I wanted to revisit the idea and push the boundaries of what a plant-based terrine can be.

My chefs and I have been working on something truly special. We studied traditional foie gras closely to understand what gives it its irresistible richness. The answer lay in its structure and luxurious mouthfeel—particularly the inherent fats. With that in mind, we set out to find a plant-based equivalent. We discovered it in cashew nuts, which we soak and blend with cacao butter until they become unbelievably creamy.

Deep umami comes from soy sauce, miso, and an exceptionally rich sesame tahini. We season the mixture with port wine and cognac, then age it for several days to allow the flavours to develop and deepen.

The result is extraordinary: a terrine with all the elegance and festive nostalgia of classic French foie gras, yet entirely plant-based. This isn’t “fake meat.” It’s decadence without compromise—guilt-free indulgence and a taste of the future. Each jar serves two people, making it the perfect Christmas treat to share.

We’ve called it Faux Gras 2.0, and I can’t wait for you to experience it.

Ingredients: Cashew Nuts, Cacao Butter, Coconut Oil, Water, Miso, Soy Sauce, Nutritional Yeast, Tahini (Sesame), Port Wine, Cognac, Salt, Pepper.

Keep Refrigerated. Keeps for approximately 1 month if kept in fridge.

This product is made by hand in the kitchens at Gauthier Soho Restaurant in London, in very small batches. This means stocks are extremely limited. If you find this product unavailable, please keep trying as we will put back in stock as soon as we can.

Gauthier Faux Gras 2.0.

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Gauthier Faux Gras 2.0

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