To better know the foie gras

Le Foie Gras Entier : indicate the preparations containing a whole liver or one (or several) whole lobes of foie gras and a seasoning (salt, spices, plants aromatic, brandies, wines…)

Le Foie Gras : it is a preparation made up of pieces of lobes of foie gras, being able to come from different animals, and a seasoning.

Le Bloc de Foie Gras : preparation made up of reconstituted foie gras and a seasoning.

The foie gras believed are preserved from 5 to 12 days (between 0° et4°C) wrapped in a cloth.

The foie gras semi-cook, presented out of box, bottle or another airtight or vacuum container, is preserved 15 days at 6 months between 2° and 4°C.

Lastly, the foie gras presented out of bottled preserves or cans can be kept several years, between 10° and 15°C.

In all the cases, please refer to the indications affixed obligatorily on packing.

• The foie gras is consumed preferably at the beginning of meal (around 50 to 70 G by guest), moment when our taste buds are best laid out, but also in principal dish (around 100 to 130 G by guest).

•The foie gras can be very well tasted with truffle, figs fresh, grape, jam of cherry… . We recommend to you a marrowy and liqueur-like wine of Sauternes type. But much by other wines of South-west of France accompany this dish to perfection (Montbazillac, Bergerac, Loupiac, etc…) *
The flux and the flavor of the foie gras are appreciated on fresh bread or roasted, quite simply…

(* to consume with moderation)