Block of Goose Foie Gras
Elegant dressage
Format already cut
Traditional recipe
A refined presentation for an exceptional dish.
This pre-sliced block of goose foie gras offers a melting texture and a delicate taste , typical of goose. Subtly seasoned, it is distinguished by its finesse in the mouth and its natural smoothness. Perfectly portioned, it presents itself elegantly on the plate, for ready-to-serve gourmet starters , inspired by the finest French tables.
Maison Fayard enhances the terroir of the Southwest by promoting quality and simplicity. Each slice embodies traditional know-how , clean cutting and rare nobility.
Ingredients
Goose liver, Water, Salt, Sugar, Spices, Sodium ascorbate, Sodium nitrite.
Storage
Keep refrigerated.
Best before date indicated on the label.
After opening, refrigerate and consume quickly.
Average nutritional values per 100 g
Energy: 1820 kJ / 442 kcal
Fat: 33.0 g, of which saturated fat: 12.5 g
Carbohydrates: 2.7 g, of which sugars: 0.6 g
Protein: 18.0 g
Salt: 2.60 g
Potassium: 125 mg (3%)
Calcium: 12 mg (0%)
Iron: 2.6 mg (13%)
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The perfect match according to Maison Fayard
Food pairings & tasting tips
Perfect match
Serve this fresh slice of foie gras as a chic starter , just like at a restaurant, accompanied by some artisanal chips or toasted country bread . Add a spoonful of fig chutney for a refined sweet and savory touch.
On the wine side , a Sauternes , a sweet Jurançon or a Monbazillac will enhance the aromas of the foie gras with its sweet and fruity notes.
Fayard House Council
Take the foie gras out of the refrigerator 10 minutes before serving , so that its texture is perfect and its flavors are fully revealed . Serve with a fresh mini salad or some crushed walnuts for a homemade bistro touch.
100% French product
Guaranteed origin, local recipes.
To learn more about delicatessen
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Foie gras is undoubtedly one of the most iconic and refined products on French tables, particularly prized during holidays and special occasions. However, with so many different names, it can somet...
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