Foie gras

Taste & Flavors - - VIVRE SAVOIR -

Se­cond to caviar, foie gras is one of the finest foods avail­able. Foie gras is gen­er­ally eaten as a raw pate, but it can be lightly cooked to give it a greater depth of fla­vor.

If you are serv­ing the foie gras as part of a larger meal, serve it be­fore the main course. At this point, the palate is still fairly fresh and can ap­pre­ci­ate its dense fla­vor. Serve it with brown or white bread cut in tri­an­gles, then place the foie gras on top of the bread or be­side it. Pair it with fruity and acidic fla­vors. These fla­vors can cut through its sweet, rich taste. Serve it along­side a glass of sweet dessert wine such as Sauternes and Reis­ling.

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