Goose foie gras, duck foie gras, whole foie gras, block foie gras, canned foie gras, semi-cooked foie gras… How can you tell the difference? How to recognize the different flavors by eye and taste? What to eat on what occasions?
On September 23, Comtesse du Barry will share her passion for this exceptional dish, which is a protected cultural and gastronomic heritage in France and the house specialty since 1908.
Foie gras d’oie mi-cuit. Les saveurs fines et onctueuses du foie gras d’oie fermière, juste relevées d’un trait de Porto blanc et de quelques épices.
RECOGNIZING THE DIFFERENT FLAVORS OF FOIE GRAS: LESSONS FROM THE COUNTESS
LE FOIE GRAS MI-CUIT
Low-temperature cooking gives mi-cuit foie gras its inimitable texture. It preserves its aromas, reveals its unctuousness and gives
a silky, melt-in-your-mouth pleasure. Foie gras mi cuit recipes are available in goose and duck.
CANNED FOIE GRAS
Cooked to a core temperature of 110 degrees, canned foie gras ages like a grand cru. Its smooth texture evolves over the years.
Foie gras de canard entier du Sud-Ouest mi-cuit, relevé d’une pointe de Sauternes
GOOSE FOIE GRAS
Renowned for its finesse, delicacy and nuances of bitterness, goose foie gras also charms with its creaminess. It is slightly rosier, and its slices are even and smooth. It’s a delight for lovers of subtle taste sensations.
DUCK FOIE GRAS
While goose foie gras is characterized by its smoothness and smoothness, duck foie gras is appreciated for its strength and flavor. It replaces the softness and airiness of goose foie gras with unctuousness, powerful flavor and a melt-in-the-mouth texture.
Gourmets will recognize duck foie gras by its beige-orange color and clean taste.
WHOLE FOIE GRAS
Whole foie gras is the tastiest of all foies gras. The term “whole foie gras” refers to the fact that the product is made up of one or two lobes from the
same animal. Its unity of composition gives it an aesthetic advantage over other methods of preparation.
LE BLOC DE FOIE GRAS
Bloc de foie gras is made from several blended foies gras. Invented in 1954 by the Comtesse du Barry, the creamy, melt-in-the-mouth texture of bloc de foie gras differs
from that of other preparations, making it ideal for aperitifs and all foie gras-based dishes.
L’impérial de foie gras de canard entier mi-cuit, truffé à 10%. Un foie gras de canard originial cuisiné avec pignons, tournesol et pavot.
SEE YOU ON SEPTEMBER 23 FROM 10.30AM TO 12PM AND FROM 3PM TO 6.30PM IN THE COMTESSE DU BARRY BOUTIQUES. EXCEPTIONALLY ON THIS DAY, 15% DISCOUNT ON TASTING REFERENCES.
Cette publication est également disponible en : Français (French)
