Tasting Tips
Preparation:
Place your Foie Gras in the refrigerator for an hour before serving to firm it up a bit (you can unmold it before placing it in the refrigerator). Once opened, if you have any leftovers, you can store it in the refrigerator for 4-5 days.
Foie Gras/Bread Pairing:
We recommend enjoying our Foie Gras on rye bread or toasted country bread.
Foie Gras/Wine Pairing:
A sweet wine, a dry white, a red, or champagne? The choice is yours.
Sweet Wines: You can serve a Monbazillac, a Jurançon, or an Alsatian Late Harvest to accompany our Foie Gras. Their natural acidity balances the pairing and makes them more digestible than a Sauternes.
Dry Whites: Harmony or contrast, it’s up to you. Dry but full-bodied white wines, whose texture coats the terrine, such as a Condrieu with white fruit aromas or a slightly evolved Crozes-Hermitage with notes of truffle and undergrowth, recall the melt-in-the-mouth texture of semi-cooked Foie gras. The pairing is smooth without being cloying.
Champagne: Our Foie Gras pairs very well with a slightly vinous champagne. Its bubbles bring lightness to your appetizers, while its creaminess recalls the indulgent side of foie gras. Prefer a blanc de noirs, made from pinot noir. It will be less acidic than a blanc de blancs champagne.
Red Wines: Irouleguy, Cahors, Madiran, Bergerac… In the Southwest, we do not hesitate to pair foie gras with robust red wines. Here, no fuss, we keep it simple. Serve the terrines spread on toasted bread, like a pâté. The creaminess of the Foie Gras softens the strength of the wine without disappearing in front of it. Avoid adding chutney and gingerbread: between the power of the wine and the strength of the spices, your foie gras would be overpowered.
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