How to choose your Foie-Gras ?

Combining subtle aromas and melting flavors, foie gras is an essential specialty in France during the holiday season. Whole, mi-cuit, raw, or cooked, here are the different types of foie gras that will sublimate your table.


Different Types of Foie Gras: A Practical Guide

Whole Foie Gras


For special occasions, whole foie gras is the ultimate choice (it is also the most expensive foie gras). Made entirely with duck or goose liver, it is made of whole lobes or of pieces. You can eat it plain or prepare it by seasoning it with salt, sugar, or spices. You can also find whole foie gras flavored with liqueur wine.


Block of Foie Gras


This foie gras is prepared with pieces of liver that are assembled: kneaded, chopped, or emulsified. In case the preparation includes pieces, the packaging will read "with pieces”.


Mi-cuit Foie Gras

 Mi-cuit foie gras was cooked at a low temperature. It is possible to keep it chilled for 1-4 months. It is appreciated both for its melting and firm side and for its subtle taste. Here there is no need for cooking, you can savor it directly on fresh bread.


 How do you taste foie gras according to the rule book?

 Whatever the type of foie gras, this exceptional dish deserves special accompaniment. You can pair the foie gras with a glass of white wine (Sauternes, Vouvray or Jurançon will fit perfectly), red wine (a Bordeaux wine such as Médoc and Haut-Médoc or a Loire wine such as Chinon and Saumur), or a glass of champagne.

 Finally, foie gras is very suitable for different types of bread, whether served as a starter or as an appetizer. The acidity of country bread blends perfectly with the sweetness of foie gras. The association with brioche bread delights the lovers of sweet and salty tastes. As for grain breads (walnuts, figs, grapes), they accompany foie gras deliciously for gourmet taste sensations.


Conservation is also important: for the foie gras to give off its delicate fragrance and its subtle aromas, it is advisable to take it out of the refrigerator a half an hour before eating it (or even more, if possible). The cold kills its aromas and melting texture.

 Whatever its form, foie gras is a know-how of the French terroir that is always a sensation on a table during the holidays. For Christmas, New Year’s or at any other point during the year, enjoying a slice of foie gras is a real pleasure.



So, for which foie gras will you opt for this year?