Foie Gras

Foie gras (French foie gras — “fat liver”) is one of the most refined and expensive delicacies of French gastronomy, the tender liver of specially fattened ducks or geese. The product has an exceptionally tender, buttery, melt-in-the-mouth texture and a rich, subtle flavour, which has made it a symbol of culinary luxury.

Foie gras is prepared and served in various forms. A terrine or pâté of foie gras is a cold appetiser of tender consistency, served chilled, classically with toasted brioche, a sweet sauce or jam (for example fig), and a dessert wine. An escalope is a fresh piece of foie gras quickly seared over strong heat to a golden crust and served hot, with fruit or a reduction. The flavour of foie gras is revealed by sweet and sour accompaniments that balance its richness. The product has a long history going back to Ancient Egypt. At the same time the method of fattening the birds makes foie gras the subject of ethical debate, and in a number of countries its production is restricted. In French culture foie gras is an indispensable adornment of the festive, especially Christmas, table — an embodiment of gastronomic tradition and refinement.