The blog of cooking-ez.com
Foie gras service
For the upcoming christmas meals you too may be sacrificing to the tradition of foie gras?
If so, I suggest you take a look at everything that revolves around serving foie gras: how to serve it, and what to eat and drink with it.
If so, I suggest you take a look at everything that revolves around serving foie gras: how to serve it, and what to eat and drink with it.
8,025 2 4.5
Last modified on: December 23th 2017
Foie gras service
1) Temperature
This is an important point, the foie gras needs to be fresh but not too hard either because it just came out of the fridge. The ideal combination for this is to take it out of the fridge 10 minutes before serving, but not more, because then it softens too much, especially in rooms that are a bit warm (in temperature).2) Accompaniment
For the choice of what you will drink and eat with it, there are basically 2 schools: either you are rather "tone on tone", and so you accompany the softness and sweetness of the foie gras, or you are rather "contrast" and in this case on the contrary, you will look for a break, with something drier and sharper.Let's break it down a bit:
Toasts
If you are "tone on tone", you will go for a soft and tender bread, like a pain de mie, or even more so a brioche, or even a thin slice of pain d'épices. If you're in that shade, with you'll probably also enjoy either a bit of chutney, or a fruit jam that's a bit tart, or some dried fruit like apricots.If you're "contrast", it's the opposite direction: a rustic, typey, crusty bread, ideally a sourdough bread, or a country bread (or both), maybe even a rye bread or a seed bread (top!). With this bread, the taste of the foie gras is enhanced, made even softer by the difference in texture. No accompaniment with it (jam or other), at most a turn of the pepper mill or a pinch of fleur de sel, on the liver, just before tasting, for those who like it.
Wine
The "tone on tone" will go towards a sweet wine, or even a syrupy one, always in the accompaniment. Sauternes is a great classic for sweet wines, as is sweet Jurançon. But for a more subtle nuance, I invite you to try a Loire wine such as Coteaux du Layon, it is in the tone on tone, but more nuanced.The "contrasts" will lean towards the opposite, dry and fruity, staying on the side of Angers, a Savennières is an excellent choice, but also a more classic wine like a Chablis or a Reuilly.
A daring trick to try if you can, while going for a dry white wine, try a Vin du Jura en cépage Savagnin, be careful it's special, but with its nutty aromas, what a result!
Still in contrast, you should not limit yourself to white, a well tannic red wine is also a very interesting option.
What to choose?
So there is no right or wrong way to enjoy foie gras, there are just 2 ways, and again, they can be mixed according to your taste, the important thing is that you like it, and that it is the taste of the foie gras that dominates.For a family meal with several guests, and therefore different tastes, you can ensure a complete success by serving two different wines, and several kinds of bread, to please both trends.
For example, I'm very much a contrarian and can't appreciate the sweet and sour side, so I serve the foie gars with toasted sourdough and cereal bread. And with that, a glass of coteaux du Jura, or a coteaux du Layon "Croix-blanche" (the one Sylvie Termeau makes at the Moulin de Chauvigné in Rochefort-sur-loire, France is just perfect) depending on the taste of the guests.
To sum up: Foie gras out of the fridge 10 minutes before, and served with toast and a wine "tone on tone", or on the contrary "contrasted" according to your taste.
Lasts posts
The right bread knife
We almost all have a bread knife in our kitchen, that is to say the knife we use almost exclusively to cut bread. Is this knife efficient, is it really the one you need? Here is some information to guide you in your choice. .2,878 September 15th 2022
Parmesan cheese crusts
If you use Parmesan cheese (Parmigiano Reggiano) in your recipes, you may have already noticed: when you grate it, it becomes (very) difficult near the crust, especially if it is a slightly aged parmesan, as the cheese gets harder and harder. So we stop grating, leaving some crust on top, and a...5,7904.6 September 14th 2022
The gelling agent in a cream
If you start making a Bavarian cream for example, or any other that contains a gelling agent such as gelatin or agar-agar, you will sooner or later be confronted with the problem: How to properly incorporate this gelling agent into my cream? (and we will focus on gelatin).5,1784.9 June 18th 2022
The preservation of bread
Eating fresh bread is always a delight, the crust crumbles deliciously, you take full advantage of the taste of your bread (80% of this taste is in the crust), it is a fleeting moment to enjoy. Who hasn't already eaten the crouton or croutons of his baguette, on the way back from the bakery? ...6,1633 June 11th 2022
Beans in primeur
As I write this, it is the beginning of the short season for fresh beans. If you've never made them before and you're just starting out (and that's a great idea) you'll find that it's a bit time consuming to prepare, you have to shell them once, remove the beans, scald them to remove the skin (and...5,091 June 4th 2022
Other pages you may also like
Maillard reactions
This subject cropped up recently in a discussion with my three charming nieces; do you know what Maillard reactions are? With a name like that, they could well be some principle in mechanics, but in fact the term applies to something much closer to all of us: it's what gives food more flavour...30K2.9 January 28th 2015
Well-cooked meat
Have you ever noticed that if you like your meat well done, it invites strange looks? For instance, in a restaurant, when asked “How would you like that cooked?” If you reply, “Well done,” it is almost as if you are swearing….26K 13.5 May 21th 2011
The secret of cooking until "done"
This is a real chef's skill: being able to look at a fish fillet cooking and say, "Stop – that's enough, it's cooked". I always admire this ability to see at a glance if something is done. It is what sets the professionals apart from us mere amateurs. And it's true that how fish is cooked is...13K3.8 November 26th 2012
Fruits which can ruin your jelly
There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream. The result is perfect for filling a charlotte, for example. But do beware;...55K3.7 March 6th 2013
Children and vegetables
This is an attempt to address the question that all parents and grandparents, maybe you included, face so often: how can we get children to like vegetables? And at the same time, we might get away from the familiar, day-in, day-out round of pasta, chips, toast.. Well, I can hear you say, it's...9,709 March 9th 2017
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.