The tradition spread and was perpetuated by Jewish tribes during the exodus, who used goose fat as replacement for lard. As the centuries unfurled, our ancestors were to become specialists in this preparation. In the 19^th century, the Appearance of appertisation procedures gave rise to the food packing profession, later to become major concerns. By widely distributing foie gras throughout the world, it was soon to become one of the flowers of French gastronomy.

Since that time, foie gras has been part and parcel of the French culinary and cultural heritage. It is currently produced in many regions, particularly in Alsace, but especially in the southwest of France.

What is foie Gras?

Foie gras is in fact the healthy liver of an adult duck or goose, hearty and in good health, raised according to tradition and having been fed abundantly.

How did foie gras appear?

Certain migrating birds have the capacity to store fat in order to fly over long distances. In ducks and geese, the fat is stored in the liver in addition to peripheral subcutaneous fattening. Once this phenomenon was observed, the species were selectively bred to produce foie gras.

Goose or duck… there’s a great taste for everybody

In the modern times, duck foie gras is the most widely consumed; its bold taste is widely appreciated. Goose foie gras is reputed to have more refined and delicate taste, and also has many aficionados.

There are many kinds of foie gras… and this diversity means there’s a right taste for everyone

Official designation

Only three types of products may be referred to as “foie gras” in France. They may contain only foie gras and seasoning.

Whole foie gras (foie gras entier)

This preparation is made from the whole foie gras and one or several full foie gras lobes, with seasoning.

When cut, the product is all the same shade. Authorised seasoning includes salt, sugar, spices and aromatic herbs, eau de vie, wine liqueur and wine.

Foie gras (foie gras)

This preparation is made from agglomerated pieces of foie gras lobes, which may come from different animals, with seasoning. The presentation has an aesthetic, sought-after marble appearance when cut.

Foie gras in blocks (bloc de foie gras)

This preparation is made from reconstituted foie gras, with seasoning.

The recipe calls for goose or duck liver, chopped finely and emulsified. When pieces of foie gras lobes are also included, it is called a foie gras block with pieces (bloc de foie gras avec morceaux); when cut the whole pieces of foie gras are clearly visible.

Other recipes based on goose or duck foie gras

· Foie gras parfait must contain at least 75% foie gras.

· Foie gras pâtés, galantines, medallions and mousse products must contain at least 50% foie gras.

Foie gras accepted culinary practice

Foie gras is served preferably at the beginning of the meal, when the taste buds are most receptive.

· In order that the foie exhales all its subtle aroma and delicate flavour, we recommend that you let it sit for 10 to 20 minutes at room temperature prior to serving. Foie gras should not be served chilled; it is intended to melt in your mouth, and reveal its full flavour.

· To preserve all its finesse and texture, foie gras should be carefully sliced slightly before serving with an extremely thin, non-serrated knife blade. Run the blade under hot running water first. Before each slice, wet and wipe the knife blade.

· Foie gras can be served on pre-cooled plates. In terms of serving size, as a starter, we suggest that you plan on 40g to 50g per person.

The virtues of foie gras

Foie gras contains unsaturated fatty acids, highly recommended in order to lower “bad” cholesterol. This effect may in fact be one of the reasons for extended longevity noted in southwest of France.

Marriages made in heaven

To best appreciate the flavour and melt-in-your mouth pleasure of foie gras, here is a list of accompaniment products.

· Breads: French country bread (pain de campagne), Parisian baguette, walnut bread or loaf of bread, fresh or toasted are classics and currently in fashion but also sourdough bread (of the poilane type), which is considered by many a must for foie gras.

· Fruits: Fresh figs, physalis, mango or apricot chutney, candied orange, raisins will enhance the flavour of the foie gras.

· Others: Rock salt (fleur de sel) a delicate and crunchy salt

Truffle noire (black truffle) not a must for the foie gras but will add a little kick to it.

Sauternes gelee (sauternes jelly) a simple gelatine flavour with sauternes wine will be quite refreshing and add to the presentation.

● Wines: The marriage of foie gras with sweet or liqueur wine like, Sauternes,

Monbazillac (poor man’s Sauternes), Jarancon, sweet Bergerac

Highly arromatic loupiac,Sainte Croix du Mont, an Alsace late

harvest or a Pineau des Charentes is just exquisite.