You can go to the e-picure.community website. After registering and searching for the Foie Gras community, you will find a map of producers who sell direct to consumers all across France!

Remember the saying “Foie Gras is when you want, how you want it, where you want, with whom you want!”. This means there are many ideas for accompanying your Foie Gras as an aperitif or starter!

You can choose to serve up an aperitif dinner your guests will love, with Foie Gras-based delicacies served on a rustic chopping board: mini burgers, croques monsieur, wraps, toasts, and more. Find all our recipes here

Whatever your choice, fruits and nuts will be your faithful allies to go along with your Foie Gras

Ideally, Foie Gras should be served on cold plates (unless you have planned a warm preparation)! As to the proportions, we advise you to plan 50 to 70 grams per person for a starter and up to 130 grams for the main course! To embellish your plates, you can combine your Foie Gras with small fruits: walnuts, fig jam, etc., remembering to add a sprinkling of Guérande salt all around it.

In verrines, spoons, toast, skewers … anything goes!

To preserve a Foie Gras that has already been opened, you can leave it in the fridge for 2 to 3 days, but don’t let too much time go by before eating it! If it is a preparation, you need to leave the product you have just cooked to rest, then put your Foie Gras in the fridge for at least 24 hours.

Tips: In order to release all the flavours of this product, it is recommended that you leave it 10 to 15 minutes at room temperature before enjoying!

You can by your Foie Gras right from the farmer (in shops or on online sites), in supermarkets, but also at many outdoor markets, at any time of the year! During the end-of-year holidays, this product is traditionally more frequently featured.

You can find it in the fresh foods section: vacuum-packed and in terrine, canned, but also in the frozen foods section, where it will be pre-cut and offered as an escalope of Foie Gras. The delicatessen section also offers it by the slice!

If you want to buy it raw, you can buy it directly from a producer, from your butcher’s shop or at an outdoor market. Here the most important condition is the freshness of the product, so pay attention to the BBD*! Ideally, you should choose a product packaged “in paper” which guarantees an ultra-fresh product and a very short use-by date of 5 days maximum!

*BBD: best-by date

You will first need to purchase a raw duck or goose foie gras. Then, proceed with the first step: deveining. Take care to separate the lobes and remove each vessel. The second is seasoning: it is important to weigh your salt/pepper carefully! Then, just press the seasoning into the foie gras using the palm of your hand. You can choose to put your Foie Gras in a terrine or jar to cook it in a pan, then keep it in a cool place.

For more advice on the various cooking methods : click here

 Yes, absolutely. Once opened, freeze your Foie Gras, cut into slices, and preferably wrapped in cling film! You can keep it up to 6 months in the freezer. Make sure it has not been frozen before.

To best cut your Foie Gras when it comes out of the fridge, opt for a knife without teeth and prefer thin blades. Dip it in hot water and then slice!

You can also opt to buy a small but very effective accessory: the Foie Gras Lyre! This object will allow you to make a perfect, fine and very precise cut! An essential for a dazzling presentation

A small tip, whatever the cutting object you choose: remember to take your Foie Gras out of the fridge, 10/15 mins before slicing!

If you don’t drink alcohol, you can choose to have your Foie Gras with organic apple juice: it goes very well with a fruity and sweet drink! Grape or red fruit juice will also be perfect!

Yes, as long as it is cooked and consumed in small quantities! This means you can eat only cooked duck or goose Foie Gras, canned and cooked at over 100°C.

To accompany a ready-to-eat Foie Gras, sweet white wines are perfect: Jurançon, Sauternes, Coteaux du Layon, Côtes de Bergerac, Monbazillac…are just some of our recommendations, depending on your region! With pan-seared Foie Gras, we would direct you more towards a red wine: Bordeaux, Bourgogne, Loire… You can choose something powerful and suave, like Pommard or Banyuls!

You can also opt for champagne, if you are planning a sweet and savoury Foie Gras recipe. Bring out the glasses!

Depending on taste and tradition, the choice of bread can be crucial to your Foie Gras experience. While many breads will fit the bill, the must-haves remain pain de campagne and pain complet! Ideal to go along with your Foie Gras, this type of bread offers the perfect balance between textures! All you have to do is cut it into thin slices. You can also opt for bakery sandwich bread, brioche or traditional gingerbread.

Rye bread can also be a good compromise, being low in calories and high in fibre! For the more daring, you can opt for a fig or walnut bread. Whatever the case, it is always advised that you toast your bread, so that it meets up with the Foie Gras. A few tips and the most important rule for the Foie Gras lover: Foie Gras should NEVER be spread! Do not treat Foie Gras like a spread! Just place it on your piece of bread in a thin slice.