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A guide for foie gras lovers
Foie Gras
OUR FOIE GRAS TASTING TIPS :
All the foies gras cooked by Comtesse du Barry come exclusively from geese and ducks from the South West of France who live in the open air. They are always prepared by hand according to centuries-old traditions. No additives are used in the preparation of our recipes: no colouring, and above all no preservatives.
Our selection of duck foie gras
 "Block of half-cooked duck foie gras with mango")
Our selection of goose foie gras
When should foie gras be served ?
At the very beginning of a meal or after an amuse-bouche, when your taste buds are still fresh and ready.
It can also be served on toast (warm is even better) as an aperitif, accompanied by a Muscat, Jurançon or Champagne.
At what temperature should foie gras be served ?
Ideally, it should be chilled for several hours in the refrigerator (between +2 and +4°C) and taken out 15 minutes before serving. Be careful never to put foie gras in the freezer, as this will damage its texture and alter its flavours.
How to cut foie gras ?
It is generally served in slices about 1 cm thick. They can be cut with a very fine wire (a lyre) or with the blade of a toothless knife dipped in hot water.
Place the slices on cooled plates.
How to enjoy foie gras ?
Above all, avoid spreading it. Place the foie gras on a piece of bread and let it melt on the palate. The pleasure comes straight away.
It can also be served as an aperitif verrine, salad, omelette...
What to serve with foie gras ?
DISCOVER OUR SWEET WHITE WINES
Thanks to their complexity and bouquet, sweet white wines are the perfect accompaniment to smooth foie gras. Sauternes, Monbazillac and Jurançon, as well as late harvest wines from Alsace, are particularly popular.
Connoisseurs swear that the marriage of a great white Burgundy adds character to the sweetness of foie gras.
Red wines are perfect with truffled duck foie gras or foie gras served warm.
Which bread to choose for foie gras ?
Toasted sliced bread and brioche bread are popular with some, but their sweetness may not go down well with foie gras.
Country-style bread is the favourite thanks to its dense crumb and crunchy crust, while the acidity of rye bread is perfect for duck, but less so for goose. Chestnut flour bread, with its round, sweet flavour, offers an interesting counterpoint to duck foie gras, while gingerbread is an original companion for opening up to velvety, sweet flavours.
Always lightly toasted, the bread will be chosen according to the taste and spirit of the meal.
Should I add salt to my foie gras ?
Yes, by choosing fleur de sel. Its iodised flavour is ideal for seasoning a slice of foie gras, and its crystalline appearance provides a lovely counterpoint to the velvety texture of the foie gras...
And pepper?
It is a great friend of foie gras, giving it a spicy, acidic note. Sarawak pepper adds a nuanced flavour, Cubèbe pepper is round and slightly bitter, while the long pepper known as Java pepper has an almost sweet taste.
Penja white pepper, with its fine, velvety, warm flavour, has been adopted by top French chefs.
What fruits should foie gras be served with ?
Fresh fruit (especially figs, pears and grapes) or dried fruit (apricots, dates, prunes), chutneys, compote, marmalades or jams make up a score of choices for the most demanding gourmets.