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The different types of Foie Gras


There is a type of foie gras for every occasion and craving:

Whole Foie Gras:
Whole foie gras is made from the best livers. It is made up of one or several lobes of whole foie gras.
It should be reserved for special occasions.

Block of Foie Gras with Pieces:
A Foie Gras emulsion with at least 30% pieces of whole foie gras. A perfect compromise between whole foie gras and the block of foie gras.
Perfect to embellish your gourmet salads.


Block of Foie Gras:

The block of foie gras is a foie gras emulsion with a creamy texture.
Ideal as an appetiser, diced or on canapés.


Goose or Duck



Duck: A more rustic nature.
It is rose-beige in colour, with a strong texture and a pronounced taste of local flavours.


Goose: A more delicate nature.
A clear and rosy colour with a creamy texture and a more subtle flavour.


Semi-cooked or Conserve: A question of Taste



Semi-cooked foie gras are cooked at a minimum temperature of 70°C. They are stored in the refrigerator between 0°C and 4°C.
Cooking it preserves the flavours of the foie gras and a melt-in-your-mouth texture.


The cooking temperature is greater than 100°C. It is stored at room temperature and allows you to rediscover the taste of yesterday’s foie gras. For an improved taste, put the foie gras in the fridge 24 hours beforehand and take it out 15 minutes before serving.
Like a good wine, foie gras gets better with age.

Tasting advice


Foie Gras :
Foie Gras should be stored between 0°C and +4°C.

Foie Gras is best served when you:
        - Prepare it at the last minute to limit its natural greying.
       - Take it out of the fridge and unwrap it 15 minutes before serving in a room where the room temperature does not exceed +20°C.
       - Cut slices that are around 1/2 cm using a lyre or a thin knife blade dipped in hot water. Dip the blade in hot water in between each slice.

Foie gras must not be too cold or too hot when it is served. The core temperature should be +10°C to bring out its flavours.

Serve with thin slices of rustic bread, lightly toasted (if desired), or simply with a nice crusty baguette.

Preserves such as onion confit, fig confit or mango chutney bring an element of sweetness. Place a dollop on your slice of foie gras.
Guérande fleur de sel and/or a turn of a pepper mill will subtly enhance the flavours of the foie gras. Be careful to use with moderation. A few grains will suffice to accompany your slice of foie gras.

Serve with a sweet white wine (vin liquoreux): Soft Sauternes, Jurançon, Monbazillac, Bergerac …
Contrary to popular belief, red wine actually goes perfectly with foie gras, especially duck liver.

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