SEGMENTATION AND STAR PRODUCTS
In 2013, FAUCHON established its identity as a publisher and creator of Foie Gras recipes by rethinking its collection of 70 references around three lines: Les Grandes Traditions, Les Truffés d'Exception and Les Créations FAUCHON. Emblematic products have been added to this range:
CREATOR AND SELECTOR OF FOIE GRAS
A historic specialty of FAUCHON since 1886, Foie Gras is a reflection of food luxury and the French art of living. The selection of Foie Gras is the first mark of the talent of FAUCHON experts. Then comes the role of creator…
FAUCHON has been offering Goose Foie Gras from a Strasbourg partner since the 1900s. There is even a specific FAUCHON mold for cut Goose Foie Gras dating from 1962. It was then in the 90s that FAUCHON opened up to creation. Luxury groceries meet the essence of French gastronomy to give birth to bold recipes. Fruits, spices, teas, wines, flowers... thus come to enhance fresh goose or duck Foie Gras.
In 2013, with over 100 years of expertise acquired alongside its artisan producers, FAUCHON is renewing its range of recipes by offering only high-quality whole Foie Gras. By taking a fresh and inspired look at this dish, FAUCHON combines modernity and audacity. Jean-Pierre Clément, Chef and finder of exceptional products at FAUCHON since 1976, and his teams, have never stopped working on the subtle balance between the character of the Foie Gras, ingredients and seasoning.
THE TRUFFLE 5%
FOIE GRAS TERRINE – LIMITED EDITION
FAUCHON presents its foie gras terrine, an artisanal creation made from top-quality French meats: red label pork and duck foie gras. The melting pieces of foie gras enamel the meat, chopped with a knife to preserve all its flavor and offer an incomparable texture. Having undergone slow and careful cooking, this terrine embodies the authenticity and tradition of the French terroir. As authentic rhymes with ethics, it contains no coloring or preservatives, and the raw materials come mainly from short and local supply chains. With its origins in Egyptian culture, foie gras has been considered an exceptional dish for over 6,000 years. At Fauchon, this choice product is combined with red label pork, known for its tenderness and unique flavor. The combination of these two top-quality meats can only result in an excellent terrine. Our foie gras terrine is synonymous with culinary tradition. The pieces of melting duck foie gras are sprinkled over pork meat carefully chopped with a knife for an incomparable texture. Finely measured spices accompany this terrine, without masking the quality or altering the taste of the ingredients. Each bite of this refined preparation evokes the French terroir associated with a touch of luxury for the greatest pleasure of your taste buds and your guests. The golden and marbled hue of this terrine, with its shards of foie gras, will give you a delicious visual and taste experience. Ideal for special occasions or a refined aperitif, this terrine promises a gourmet tasting.
WHOLE GOOSE FOIE GRAS RECIPE FROM ALSACE
Discover FAUCHON Whole Goose Foies Gras, cooked in workshops in the heart of Strasbourg, in an artisanal way, for more than 5 generations. The mixture of spices in these recipes, kept secret, develops a bouquet of particularly appreciated aromas (cinnamon, cloves, cardamom, etc.) which enhances the original flavor of the goose. A tailor-made work resulting in melt-in-the-mouth Foies Gras. All in finesse and aromas. Refinement and elegance.
TASTING ADVICE
The 5 golden rules to follow:
-To fully appreciate the delicate flavors of Foie Gras, preserve your taste buds!
Avoid drinks or foods with too strong a taste, such as strong alcohol or salty biscuits as an aperitif.
-Before tasting, refrigerate the Foie Gras for 3 hours.
Then, so that the delicate aromas and flavors of the Foie Gras can develop, take it out for 30 minutes at room temperature before tasting.
-To make it easier to unmold, quickly immerse the container (jar or box) of Foie Gras in hot water.
Additionally, to open the jars, slide a point into the notches to lift the seal.
-To make cutting easier, use a knife with a thin, smooth blade, which you can dip in a glass of hot water and wipe between each slice.
-Foie Gras does not spread!
To better appreciate its firm and melting texture, choose thin slices of Foie Gras delicately placed on a slice of bread.
RECIPES AND AGREEMENTS
To fully appreciate Foie Gras, we advise you to enjoy it in the greatest simplicity.
Cut slices about 2cm thick then place them on slices of lightly toasted sandwich bread.
You can accompany these Foie Gras toasts with a lightly seasoned salad to complete your starter.
For the more culinary among you, here are 2 recipes recommended by our chefs:
Fresh Artichoke Salad, Duck Foie Gras and Raspberries
For 4 people
- 4 fresh artichoke bottoms or, failing that, frozen quality artichoke bottoms
- 160 to 200g of semi-cooked or preserved Duck Foie Gras depending on what you have
- 50g of fresh raspberries
- 20 fresh almonds, shelled and cleaned
- Raspberry vinaigrette (grape seed oil + FAUCHON raspberry vinegar + hint of traditional mustard, salt, pepper)
- A nice handful of purslane/rocket or romaine lettuce
- A tray of edible flowers (pansies, borage, pineapple sage, etc.)
Cook the artichoke bottoms in simmering salted water with a little lemon juice.
Cool after cooking, then cut each artichoke bottom into thin slices.
Prepare the raspberry vinaigrette and coat the artichokes with it.
On a plate, arrange the green salad then harmoniously add the artichokes.
Divide the Foie Gras into very thin slices over all the plates, along with the fresh raspberries and almonds.
Decorate your plates with borage, pansies and other edible flowers as desired.
Skewers of Goose Foie Gras and Smoked Eels
For 4 people
- 200g of sliced or semi-preserved Goose Foie Gras
- 80g net of smoked Loire eel (skinless)
- 160g of white cabbage salad with cider vinegar or a mixture of celeriac and green apples
- 10g roasted sunflower seeds
- Pepper from the mill
- Bamboo picks
Cut the Goose Foie Gras and the Eel into small cubes.
On small bamboo skewers, alternate cubes of foie gras and cubes of eel.
Prepare the salad and let it ripen for a few moments, arrange it in bowls sprinkled with sunflower seeds.
Add the skewers and turn each one.
To perfect the tasting pleasure, here is our expert advice for our different Foie Gras:
-Our natural Duck Foie Gras are enjoyed naturally on a slice of lightly toasted bread. You can garnish it with fleur de sel and pepper from the mill, or by adding the FAUCHON touch: the Compote of Purple Figs from Provence. To enhance the whole, you will simply have to enjoy it with a glass of sweet wine like a Sauternes FAUCHON or a Jurançon, Domaine Cauhapé, Symphonie de Novembre, 2008.
-Our natural Goose Foie Gras , for their part, are simply enjoyed on a slice of lightly toasted sandwich bread or with a touch of Champagne jelly. They are delightfully accompanied by a glass of FAUCHON Champagne or a Gewürztraminer.
-Our Truffled Foie Gras are enjoyed without seasoning on a slice of lightly toasted sandwich bread to easily feel the very particular taste of the Black Truffle of Périgord. For the Duck Foie Gras we recommend a glass of Pauillac, Château Lynch Moussas, 1995, and for the Goose a glass of Pauillac, and for the Goose a glass of Riesling.
We now leave you the freedom to discover your preferences and the perfect pairings for each Foie Gras!
AROUND FOIE GRAS
FAUCHON offers you a wide range of accessories and accompaniments to serve it in all its forms: pan-fried with a fig compote, in a cloth with a twist of ground pepper, half-cooked with a lightly spicy chutney, on toast as an aperitif, in gourmet slices for a starter enhanced with a pinch of truffle salt….
In a word: the French art of living!
THE FOIE GRAS KNIFE
FAUCHON has teamed up with Laguiole to offer you a custom-made, limited edition Foie Gras knife.
THE FAUCHON TASTING BOARD
FAUCHON has personalized a tempered glass cutting and tasting board for you.
ACCOMPANIMENTS FAUCHON offers a range of chutneys to accompany its Foie Gras. Its fig compote will go very well with a Duck Foie Gras, while its Champagne jelly will go perfectly with a Goose Foie Gras. You can also simply garnish it with a turn of the FAUCHON salt and/or pepper mill.
