Let’s have dinner (page 1)

Opening our foie gras jars is very easy, as shown here :

Put in the the refrigerator 24 hours before use.

DUCK FOIE GRAS ENTIER

If you have any doubts, check the best before date on the label.

We sell two jar sizes : 180 g (serve 2-4) or 320 g (serve 6-8).

Cut it in generous slices, as on the pictures here.

Whole ‘foie gras’ is made from  large pieces, seasoned carefully (the whole trick…) and put together in a jar for a low temperature cooking.

We love it just cool, on a baguette, but not just any baguette, a good Parisian one, or with bread with nuts, or… just the way you’ll like it…

If you like pepper, add pepper, you’ll discover that foie gras has this unique ability to soften the pepper harshness, and to amplify its savour. You can as well enjoy the foie gras with fig chutney. We do like (although we are French !) fig chutney with goat cheese, in particular the ‘crottin de Chavignol’ an other world renowned specialty from Pouilly sur Loire…

As far as wine is concerned, we are Coteaux du Layon amateurs… (see the map below). Sauterne is better with goose foie gras, but nowadays everything is admitted, even red wine with foie gras has its fans…

If (but will it happen ?) you had not eaten everything from your foie gras, you can easily keep in the fridge for a couple of days. Then wrap it into a film to preserve it from air (we do not add any conservative in any of our products.

RECIPE : We just adore the foie gras fat... Cold on bread, or warm with noodles and rice, instead of boring oil...

Following rillettes, confits, gizzards, dishes and asparagus…

Note that sometimes tiny black dots may appear on the foie gras : this is the finely ground pepper we use in the preparation. Sometimes also, salt crystals may locally whiten the foie gras, or, according to temperature, water droplets may appear on the lid. All that is just normal : we pitilessly sort out our pots after sterilisation.