Whole Goose Foie Gras by Maison Fayard

What is WHOLE GOOSE Foie Gras?

Whole goose foie gras is considered superior to bloc of goose foie gras for several reasons:

• Whole foie gras is made from a single, intact liver, preserving its natural texture and flavor. In contrast, bloc foie gras is typically a blend of multiple livers that are emulsified and processed together, resulting in a product that may have a slightly less refined taste and texture.

• It maintains a firmer, smoother texture because it hasn't been blended. Bloc foie gras can be softer and more uniform, but it lacks the delicate, creamy mouthfeel and marbled appearance of whole foie gras.

• It retains the distinct flavors of the single liver, which connoisseurs find richer and more complex. Bloc foie gras, being a mixture, may have a milder and more homogenized taste.

• Whole foie gras is a luxury item and often seen as the highest quality. It aligns with traditional French gourmet standards and is typically used for the finest presentations and dishes, whereas bloc foie gras is more common for general consumption, pâtés, and spreads.

Use tips

• Foie gras pairs wonderfully with sweet and acidic elements. Consider serving it with a fruit compote, figs, a drizzle of balsamic reduction, or a sweet wine like Sauternes.

• Allow the foie gras to reach room temperature before serving. This enhances its flavors and ensures a smoother texture.

• Serve with lightly toasted bread or blini pancakes to complement the richness of the foie gras.

• Recommended quantity per person: 40/50 grams.