In the bag, a Bloc de Foie Gras avec morceaux (Block of Foie Gras with pieces of Foie Gras), much easier to transport than raw or fresh Foie Gras.
Traditionally a Christmas and New-Years Eve amuse-bouche, it's usually served on toast and enjoyed with a sweet wine. If you have the occasion this year, here are some tips on how to best enjoy your Foie Gras :
Depending on your taste, it should be served at room temperature or slightly chilled. I would recommend it slightly chilled as it can become a bit too rich at room temperature.
Slices should be about 1 cm thick. If too cold, the foie gras tends to break when cutting it into slices. Use a smooth sharp knife and run it under hot water before slicing.
Foie Gras shouldn't be spread on toast, but just placed on top of it : this is not pâté ! And since it's the centerpiece of your toast, be sure not to overpower it with any other ingredients.
We recommend to enjoy it with a glass of Sauterne, characterized by the balance of sweetness and a zest of acidity, it complements the Foie Gras perfectly. It really depends on your personal taste, but it is generally admitted that it pairs well with a sweet, dry or semi-dry white wine. You should avoid most red wines although it can go well with a sweet Port.
Today, we are serving the Foie Gras with slices of Spiced Bread (see recipe here) and a sweet, fig chutney.
 30 minutes |
 25 minutes |
 6 toasts |
