Watch our video : "Goose Foie gras de Strasbourg with truffles in round pasty crust "
HOW AND WHEN TO SERVE FOIE GRAS ?
Our Chef's valuable advice and some golden rules Definitely serve at the beginning of the meal. Make sure that your palate will
appreciate it properly. Avoid a combination with any dish high in acidity, such
as a seasonned salad or anything similar.
Foie gras has to be placed in a fridge some hours before serving, but not in the freezer.
Use a thin and sharp knife or spoon to cut it, dipped into hot water, and wiped before cutting each slice.
As a starter, serve between 40 to 60g per person.
Take it out of the fridge 20 minutes before serving.
Our Chef's trick
To be able to pay all your attention to your guests, prepare your plate
beforehand.
After having sliced the Foie Gras, pour on each slice a thin sheet of madeira aspic to avoid oxydation.
Back in the fridge, the Foie Gras is ready to be served.
Do not forget to take it out 15 minutes prior to the meal.
TO TASTE...
Bread, wine... and Foie Gras
Do not spread Foie Gras on bread
Enjoy it with a fork and not with a knife
Because of the many reach flavours of Foie Gras, you can serve it with many wines, but avoid wines that are either too light or too young. A Tokay Pinot Gris (Saint Estèphe, Saint Emilion), with a Truffled Goose Foie Gras
Champagne will add some more festivity to the party
To taste... without moderation The food value of the Foie Gras is rich in unsuspected virtues. It contains (Goose or Duck liver) a significant quantity of monosaturated fatty acid, excellent for the protection of cardio-vascular system.
