Bread, Wine… and Foie Gras

Our Chef’s precious advice

by Georges BRUCK

 

visuSimple

 

Bread, Wine… and Foie Gras

A fresh baguette or a slightly roasted slice of bread are typical accompaniments, they will develop the smoothness and the flavour of your Foie Gras
Regarding wines, it’s all up to you but be careful to chose a wine that will develop all the high gustatory quality of your Foie Gras .
The bouquet of an Alsacian wine, such as a Tokay Pinot Gris will be perfect to go with, or why not trying the subtlety of a truffled Goose Foie gras with a red vintage Bordeaux ( Saint Estèphe, Siant Emilion … ).
Champagne will add some more festivity to the party.
In one word makes you feel happy, enjoy yourself