Foie-gras
Foie-gras from the south-west
GP duck foie gras from the south-west (Chalosse, Gascogne, Gers, Landes, Périgord, Quercy) is the official guarantee of origins and quality.
Region
Sud-Ouest – Région Nouvelle-Aquitaine
Producer
Product details
[mapplic id="5594"]
How to serve it
- Rule 1: Temperature We recommend leaving foie gras at room temperature for 30 to 50 minutes before eating in order to release all of its subtle aromas and delicate flavours. If eaten too cold, it loses a lot of its taste and melt-in-the-mouth texture.
- Rule 2: Removing from the mould To make the foie gras easier to remove from the mould, quickly immerse the container (jar, tub) in hot water.
- Rule 3: Slicing To retain its fine texture, foie gras should be delicately sliced at the last minute using a very thin, non-serrated knife. Rinse the knife blade in hot water and wipe it off between each slice. For perfect slices, you could use a cheese slicer (lyre).
- Rule 4: Plating Foie gras should be served on chilled plates. Regarding the portions, we recommend allowing 50 g to 70 g per person for a starter and 100 g to 130 g for a main course. Of course, true gourmets can always increase their servings.
- Rule 5: Tasting
Foie gras is eaten at the beginning of a meal when your taste buds are at their most receptive. However, it has also become very popular as a main dish with a hot accompaniment.
The five golden rules for an enjoyable tasting experience.
Preserve your taste buds! Avoid consuming any food or drink with overly strong flavours (such as spirits or savoury biscuits) as aperitifs.
For the French people, foie gras is part of the rich French gastronomic heritage and continues to influence the art of living and French gastronomic culture in the world !
