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Gascon cuisine has also had great influence over the cuisine in the southwest of France. Many dishes that were once regional have proliferated in variations across the country.
Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate. Essentially made from goose or duck fat, this is one of the symbols of French cuisine around the world. This authentic product from the region is usually enjoyed as a starter with brioche bread, and sometimes with fresh figs, and is often accompanied with a sweet wine like Sauternes, Monbazillac, or Jurançon.
The soft and smooth Foie Gras d’Oie (made with goose), the more prominently tasting Foie de Canard (made with duck)…it is made according to a traditional method, already practiced by the Egyptians, which consists in feeding these animals very regularly with crushed corn grains. This gives incredible taste to their meat, and more specifically, to their liver
FoieGrasGourmet grew from a partnership between two professionals : Christophe Haton, a teaching chef awarded the prestigious Meilleur Ouvrier de France and me, with over 20 years’ experience in domestic and international shipping and an expert in delivering goods quickly, safely and efficiently.
At Foie Gras Gourmet we have made six commitments to quality:
Wherever or whenever you choose to serve them, our delicious foies gras will make your occasion extra special.