The only foie gras in the world obtained without gavage (forced feeding). A seasonal foie gras obtained in winter thanks to the migration instinct of our geese, raised in total freedom and fed on seeds, natural grass and acorns.
The “mi-cuit” foie-gras is pasteurised, shows a beautifull pink color and a very fine texture, a product more unctuous and authentic.
A seasonal and unique foie gras naturally obtained in winter time from our geese, a variety descending from the European wild goose “Anser anser“, raised in our fields that maintains the winter migration instinct. The only foie gras in the world obtained without gavage (forced feeding).
A seasonal foie gras naturally obtained in winter from our geese, raised in total freedom and fed on seeds, natural grass and acorn. A smaller foie gras than the “forced feeding” one, with a more intense flavor and with less fat (more protein/fat ratio). Shows countryside traces and a less buttery profile.
Best moment to enjoy Foie Gras is during appetizers or at the begggining of the meal, when the palate is not yet influenced by other flavours. We suggest to cut small slices from the glass pot and places them (not spread them) on toasted bread triangles, or even better on toasted brioche and to sprinkle some salt flakes. Once in your mouth, push to your palate and enjoy while the foie gras melts.
The unctuous character and the creaminess of the Foie Gras demands an excellent late harvest wine. Better avoid young wines. Traditionally the wine that goes with Foire Gras is Yquem, Sauternes or Jurançon. For a more modern combination we suggest rosé Champagne, sweet white wines from Jerez (Pale Cream) or Porto wine. If you want to enjoy our foie with a bit of marmalade or chutney, we recommend to avoid citric fruits, and try apple, figs or more exotic mango.
Refrigerated product. Refrigerated delivery
Mi-cuit: keep refrigerated between 0ºC to +5ºC
Glass pot with 130 g
In a carton box with a detailed leaflet