Recipes and advice
Tasting
Foie Gras is best enjoyed at the start of a meal when your taste buds are at their most receptive.
However, there is a growing trend for serving it as a main course with a hot accompaniment.
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Foie Gras according to the rule bookRule n°1In order to savour the full range of subtle fragrances and delicate flavours which Foie Gras offers, we recommend leaving it at room temperature for 40 to 60 minutes before tasting. If it is too cold it can lose a lot of its creaminess and flavour. Rule n°2To preserve its fine texture, Foie Gras should be carefully sliced at the last minute with a fine un serrated knife warmed under hot water. Between each slice, wet then dry the blade. For perfect slices, you can use a cheese wire. Rule n°3Foie Gras should be served on warmed plates. When it comes to serving portions, we recommend 50 to 70 g per person as a starter, and 100 to 130 g as a main course. |