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Goose foie gras: the must

Goose foie gras: the must

Goose foie gras has always been the favourite among connoisseurs, with its soft, delicate flavour. But for economic reasons, production has declined from 10% of the total foie gras produced fifteen years ago to less than 5% today.                    ...
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5 tips for choosing an excellent foie gras

5 tips for choosing an excellent foie gras

                    At the luxury grocery we spend time looking at all the tins and jars as if we’re connoisseurs.  Then, just as we do with wine, we select the item which has either the most attractive packaging or the most attractive price.  As a r...
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Foie gras: PGI, Label Rouge … and French origin

Foie gras: PGI, Label Rouge … and French origin

Foie gras: a rich history In the beginning, foie gras was produced by farmers and cooks, with the knowledge and expertise being passed from generation to generation. Until 1860, foie gras tended to be eaten where it was made.  However, with the disc...
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Celebrate without the cholesterol

Celebrate without the cholesterol

   The holiday season, with its indulgence in fine foods can be challenging for those who are trying to watch their weight.  With foie gras, you can celebrate in style without worrying about soaring levels of cholesterol!  You just need to select you...
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