1,596 easy and fully explained recipes, with +66K photos and 77 videos

This site uses only a few technical cookies that are necessary for its operation.
By continuing to browse, you agree to their use (learn more...).

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.

17 K 4.9/5 (14 reviews)

Last modified on: December 23^th 2017

For this post Comments Lasts posts Follow

For this post: Comment Follow Ask me a question Send to a friend

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.

seed bread

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.

foie gras and wine

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

With vinegar?

When you buy a jar of pickles labeled “in vinegar,” you’re looking for their tangy, crunchy flavor to go with cold cuts, sandwiches, or salads. You expect to find small gherkins preserved in vinegar, with salt and herbs, but is that really the case?
July 15^th 20261,5394.8

Congratulate the chef

You've just finished a meal that you really enjoyed. The server approaches with the usual question: “How was it?” And then, as a natural reflex, you simply reply, “Yes, it was very good.” However, when the meal was truly outstanding, this brief exchange deserves a little more. .
July 7^th 20261,013 25

Cut twice as fast

When you need to cut something long into small pieces, for example chopped chives or the stem of a spring onion, there's a simple gesture that doubles your cutting speed. Let's see how.
May 21^th 20262,4155

The other use for bowl scraper

Your kitchen or bakery utensils may include a horn (left) or a pastry cutter (right). These practical utensils are normally used to scoop the contents of a bowl or salad bowl - the horn - or to cut dough - the pastry cutter. But they also have another, very practical use - let's see what it is.
May 9^th 20262,1623

The strange foam of potatoes in milk

As you may have already noticed, when you cook potatoes in milk, especially in small pieces (slices or cubes) for a gratin for example, a surprisingly abundant white foam forms on the surface. Where does it come from?
April 26^th 20262,5065

See all posts Random post RSS feeds

What can I use for blind baking a pastry case?

When it comes to home-made desserts, tarts are always popular. They can be divided into two basic types: those cooked with their filling, such as an apricot and almond cream tart, and those where the filling is added after baking the pastry case, such as a strawberry tart or chocolate tart. For...
May 2^nd 2017114 K4.5

Artichoke stalks

When preparing artichokes for cooking, you may well already know that we often need to remove the first round of leaves, if they are tatty or dirty, as well as the inedible stalk. The operative word here is “remove” , rather than “cut off”.
October 25^th 201655 K4.3

The 3 essential knives

You must have heard a chef or cook say: "There’s no good cooking without good ingredients". This is very true, of course, but for any amateur or beginner it is equipment that really counts to start with. What I mean is that you should not skimp on kitchen equipment, good utensils, a food...
May 30^th 201826 K5

The proper use of a dusting machine

Let's take a look at a simple gesture, the sprinkling, that is to say to distribute a fine powder (icing sugar, sugar, flour,...) on a surface. If you have to sprinkle something, you may use a sprinkler or "poudrette" (in french) it is a very simple utensil, a box, with a lid pierced with holes...
July 31^th 201913 K4.6

Cleaning endives

If you buy your endives elsewhere than in supermarkets, and in this case the best is of course from a market gardener, he or she is the one who planted and harvested them, in this case you will have endives full of earth or sand, depending on where they were grown, which is normal and reassuring, we...
March 24^th 202029 K4.6