Your shopping cart is empty!
For many foodies, foie gras is so good that simply opening it up and eating it directly off the blade of the knife is more than enough. However, that's not all! Here’s a quick tour of the great classics that best accompany your foie gras.
How do we slice through this debate? No pun intended! At the base, tell yourself that the best is to eat good foie gras, with good bread. Afterwards, whether such bread is toasted or not comes down to the preferences of each.
One piece of advice however, because we know that finding good bread is often easier said than done, including in France. The lesser quality the bread, the more we recommend toasting the slices. For this reason, if you can only find industrial bread, our best tip would be to toast it in the oven. Just use only a little bread and... load it up with a lot of foie gras!
Dried fruit breads are also very popular with foie gras. Think of tasting your foie gras with bread made of dried figs, apricots and even nuts or hazelnuts!
Our gourmet tip: Replace your sliced bread with gingerbread and get ready for a real treat.
A memory from adolescence, when we were camping on the farm in the Perigord. The day after our arrival, at breakfast, the farmers who offered hospitality opened a jar of foie gras that they had produced. The bread came from the small, traditional village bakery. On the first morning, a few of us had a puzzled look. The next morning, nobody put butter and jam on their bread and at breakfast, foie gras had become the rule for all.
It’s this taste that we wanted to rediscover for our foie gras with www.foiegrasgourmet.com
Foie gras can be eaten fresh in a chilled terrine with onion jelly and a side salad, or served cooked over a steak (the classic Tournedos Rossini, with the liver cooked on top, or why not try a chicken tournedos for a change) with sauté potatoes and baked mushrooms.
There are also some sublime sauces made from foie gras and truffles and it seems the goal posts for the best recipes are always moving!
A pressed foie gras is the finest of delicacies to serve with festive food.
Many recipes exist for pressing foie gras but the cooking process requires a high level of monitoring.
Syrupy and Sweet Wines: The Classics
The best classic still remains tasting a foie gras with a sweet white wine, of the Sauternes type. The combination of foie gras with a sweet or fruity wine is the most appreciated due to the perfect association of aromas and sweetness of these two products.
Following the Sauternes, white wines are also very good with foie gras. Very often the following wines are produced within the regions of production of foie gras: Bergerac, Côtes de Gascogne, Jurançon, Gaillac for Southwestern wines yet equally Alsace wines such as Gewurztraminer or Pinot Grey.
Foie gras is increasingly served with red wine, as this combination often allows to reveal the flavors of both the wine and the foie gras. Be careful though - no wines that are too young, too sour or too light.
The Lightness of Champagne with Foie Gras
And champagne? The foie gras canapé with a glass of champagne is a classic during any cocktail hour. Such are two elements that deserve our utmost attention, however in this case, it’s more about texture than taste. The finesse of the bubbles contrast with the smoothness of the foie gras, which awakens your palate. Champagne is a good solution for those who do not like red wine or mellow wine.
Our simplest tip: a little coarse salt accompanied or not by a few grains of pepper.
Of course, onion jam, fig jam and chutney are very well-known accompaniments, but there are hundreds of ways to accompany foie gras. If you live abroad, do not hesitate to innovate and combine the foie gras with the country’s traditional dish that you appreciate, be it sweet or salty.
Looking to be a little more innovative? Try accompanying your foie gras with apple slices; the rather sweet Royal Gala type or rather acidulated, like the Granny Smith. A simple and refreshing combination!
In conclusion, don’t forget that it’s better to eat a delicious foie gras alone than badly accompanied. However above all, don’t hesitate to taste new combinations - test new textures, try new blends of flavors. A few may disappoint you, however others will delight while taking your tastebuds to territories of unknown flavors. The most important thing is not to be disappointed by the foie gras.
Tell us, how do you like your foie gras? Don’t hesitate in sharing an original way to eat this wonderful product with us!