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How to eat foie gras properly ?

A typical end of the year delicacy

· French Etiquette
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The end of the year is coming, together with the delicious feasts enjoyed during Christmas and New Year's Eve !

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One of the typical delicacy enjoyed in France during these festive meals is foie gras, made with duck or goose liver, which can me served under different forms : terrine, « poêlé » or mousse…

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Foie gras is a gastronomic, delicate and often expensive product, which deserves respect when eaten. Today, let’s remind a few etiquette tips on how to eat foie gras !

When to serve fois gras

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Foie gras is typically enjoyed before the meal, during « l’apéritif », under the form of a terrine, for guests to enjoy with toasted bread.

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It may also be served as a starter, as the first course of a meal, either fried (poêlé), as a terrine or a mousse.

How to serve fois gras

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For terrine, place your can in the fridge at least 2 hours before eating. It should be served cold with warm toasted slices of bread, eventually with a fruit chutney on the side.

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To prepare your foie gras terrine for your guests, cut about 1cm-thick slices using a sharp and smooth-edge knife. Before each slice, run the knife under hot water and dry it for a neat cut !

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As for fried foie gras, it is usually served with caramelized apple, duck magret or simply with a toasted bread.

How to eat foie gras

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Now, how to eat foie gras the proper way ? Use your knife to cut a small piece of it and lay it on a toasted slice of bread, then bring to the mouth and eat them together.

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Never spread foie gras on the bread, otherwise you would lose its firm and creamy texture !

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If available, add a bit of fruit chutney on your foie gras as it pairs very well with sweet-sour items. You could also add a few grains of crunchy sea salt for the texture.

What to drink with foie gras

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The most traditional wine pairing is Sauternes, the lusciously sweet wine from Bordeaux using noble rot affected grapes. Another great fit is champagne, dry or half-dry, depending on your preferences. Its fine bubbles pair extremely well with the fattiness of foie gras.

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Finally, a dry but rich white wine from Burgundy or the Rhône valley (Puligny-Montrachet or Condrieu) or a Gewurztraminer from Alsace will also be a delight with foie gras.

BONUS

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