Foie Gras, the best of France

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Foie gras buying made easy
Foie gras has always been a luxury product that, in spite of the multiple controversies about its origin and production method, remains associated with festivity and special occasions.

Foie Gras

Whether you're a gourmet food connoisseur or just looking for a gift for a cook, visit our Gift Ideas and our Gourmet Gifts shops

WHAT'S FOIE GRAS
Foie gras is the enlarged liver from a goose or duck that has been force-fed and fattened over a period of four to five months. Contrary to generally accepted idea force-feeding is a natural action : migratory birds such as geese or ducks have a physiological aptitude for cramming. During the month which precedes their migratory trip, they eat as much as they can. So that they get enough reserves to endure the trip.

GOOSE OR DUCK ?
The duck foie gras is more rustic. The strong taste of its native soil appeals to many people. The goose foie gras is bigger and very delicate : it is the gourmet's foie gras.

HOW TO SERVE THE FOIE GRAS TO SAVOR IT BETTER ?
Foie gras should be placed in the refrigerator a few hours before being served. Do not forget to take it out 15 minutes prior to the meal. It definitely has to be served at the beginning of the meal when the palate is still able to appreciate it properly. Foie gras has a very rich food value and is full of unsuspected virtues. It contains a significant quantity of mono-unsaturated fatty acids, excellent for the protection of the cardio-vascular system.

HOW TO SLICE IT?
Use a thin and sharp knife. Tip: Dip your knife into hot water, it will be easier to cut. Wipe and redip before cutting each. Serve 40 to 70 g as a starter 100 to 130g as a main course per person.

WHICH BREAD?
Do not spread foie gras on bread. The foie gras must be put on a slice of bread. Choose a stick of French bread, baguette or some farmhouse bread toasted. Avoid brioche bread.

FOIE GRAS AND WINE PAIRING
Champagne is often considered as the best wine that you can serve with foie gras but you can serve it with many wines, just avoid wines that are either too light or too young:
Sweet white wines : Sauternes, Monbazillac, Bergerac, Loupiac, Pinots gris
Dry wines : Montrachet, Graves, Chateauneuf-du-Pape.
Red wines : Madiran, Cahors

WHERE TO BUY?