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Foie Gras: True Deluxe Flavour

Anna Zhong 2018-10-01 10:00

Smooth, rich decadent and exquisite foie gras, the “world’s third delicacy” after caviar and truffle! A spoonful of foie gras is a full bite of the deluxe flavours of life. 


    If you haven’t tasted the “Rolls-Royce of Food” – foie gras, then you’ve missed a critical part of French cuisine. In France, foie gras is as precious as the ultimate delicacy in Chinese cuisine – shark fin. 

    When foie gras is sizzling in the pan, it gradually turns a pleasant golden colour and releases a seductive aroma. The lusciously smooth texture melts immediately on your tongue, touching your heart with the scintillation of joy. 

    For those who prefer lighter taste, paté de foie gras is a better choice. After a special slow-cooking process, the foie gras is chilled after cooking, sliced into a cold dish or spread upon toast or biscuits. 

    Once the most popular delicacy among French nobles, foie gras is mainly produced in southwest regions of France (around Bordeaux). Certain species of geese are carefully raised, afterwards the livers will be specially selected, classified, stored and processed to guarantee excellent quality. 

The History of Deluxe 


Though the world regards foie gras as a classic French dish, it actually originated in ancient Egypt. The Egyptians found that wild geese would eat a huge amount of food before migration – storing the abundance of energy in their liver to ensure a energy of supply during their long flights. 

Then, the gourmet food spread to Rome and eventually France. In the southwestern countryside, people began to make galantine, served with a sauce of goose liver. Foie gras was introduced to the court of Louis XVI, and won the king’s favour. Many renowned writers, musicians and artists also praised the delicacy generously, enshrining it in the canon of French epicurean luxury ever since. 

Foie Gras Sauté – the Orthodox Taste 


Traditionally, the most orthodox preparation of foie gras is pan-fried. Even without adding oil, the fat of the liver will enable it to caramelize and melt. The fried foie gras is incredibly creamy and aromatic. 

Paté de Foie Gras – the Creative Choice 


Besides the traditional foie gras sauté, paté de foie gras is an equally popular choice. Traditionally served as a spread for baguettes, matched with Prosciutto di Parma or Spanish hams along with toasted bread, or mixed with assortment of nuts like walnut, almond and pistachio. If you place the sliced paté de foie gras on Filet Mignon or sirloin steak, you get a combination of luxury tastes. Of course, some gourmets match foie gras with black truffle – that’s the ultimate delicacy. 

Foie Gras with Wine – A Perfect Pairing


Top gourmets never pair strong wines with foie gras, but rather a Port wine or a Sauterne. The later of which was initially regarded as an after-dinner drink. However, soon it was found that the sweet wine could maximize the rich texture of goie gras, and the combination became a golden rule. 

In recent times, the pairing options of paté de foie gras are popular matches. 

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