FOIE GRAS

Category

FOIE GRAS

Foie gras is fatty liver from duck or goose and a classic ingredient in French cuisine. It is characterized by a high fat content, creamy texture, and a rich flavor profile.
The range includes foie gras from European producers, primarily from France, where production takes place under applicable EU regulations.
Foie gras is available in several forms:

Fresh – for pan-frying and hot dishes
Frozen – for precise portioning and preparation
Terrine – ready to serve

The ingredient is used in both hot and cold servings, depending on type and preparation.
Typical uses:

Pan-fried foie gras – e.g., for classic dishes
Terrine – sliced and served with bread
As a component in dishes balancing richness and acidity

Foie gras requires precise handling during preparation, especially when pan-frying, where temperature and timing are crucial to the result.