As for the truffle, we found it necessary to expand our range of products by offering Foie Gras, a noble and festive product par excellence. Whether for Goose Foie Gras or Duck Foie Gras, particularly appreciated by consumers in France, CAVIARPASSION.com has strived to select for you first quality products that will delight the most demanding gourmets. The price / quality ratio has been studied extensively to satisfy you fully.
Since Ancient Egyptian times, man has fattened geese to obtain foie gras. Today, France produces nearly all the foie gras in the world. The main areas of foie gras production are in the south-west and west of France, as well as in Alsace. Along with champagne, foie gras undoubtedly contributes to France’s reputation as a country for haute cuisine. It is exported to the United Kingdom, Japan and many other countries. Foie gras – which is a synonym for pleasure – can be eaten cold on toast or used in recipes of all types of complexity. However, as with caviar, foie gras will rather be added to ingredients whose taste deserves to be heightened, such as tagliatelle. There are several different ranges of foie gras. ‘Foie gras entier’ (generally in a single piece from a single liver, or at most two pieces from two separate livers), ‘Foie gras’ (pieces blended from different livers), ‘Bloc de foie gras’ (cream of several mixed fois gras), ‘Bloc de foie gras avec morceaux’ (cream of several mixed foie gras with pieces added after the mixing).
