Our newsletter
My Wishlist
You have no items in your wishlist.
0 item in your
Your bag...
You have no items in your shopping bag.
0 item in your bag

Creator and Selector of Foie Gras










Foie gras, FAUCHON's long-established speciality product since 1886, is the reflection of culinary luxury and the French way of life. The selection of Foie Gras is the primary trademark of the talent of FAUCHON's experts. Then comes the role of creator...

In the 1900s, FAUCHON started offering goose Foie Gras from a Strasbourg partner. There is even a specific FAUCHON mould for sold loose goose Foie Gras, dating from 1962. In the 1990s, FAUCHON then moved into creation. Luxury foods combine with the essence of French gastronomy to give rise to audacious new recipes. Fruits, spices, teas, wines, flowers... All these are transforming fresh duck and goose Foie Gras.

In 2013, on the strength of more than 100 years of expertise acquired by working with its local farmer producers, FAUCHON has rejuvenated its range of recipes by offering only the highest quality whole Foie Gras. By taking a fresh and inspired look at this delicacy, FAUCHON is combining modernity with audacity. Jean-Pierre Clément, FAUCHON's Chef de cuisine and selector of exceptional products since 1976, and his teams work ceaselessly to find the subtle balance between the character of the Foie Gras, the seasoning and the audacity of new associations.



iIn 2013, FAUCHON has asserted its identity as a publisher and creator of Foie Gras recipes by reorienting its collection of 70 reference products around three key lines: Great Traditions, Exceptional Truffles and FAUCHON Creations.
Two Foie Gras-producing regions take pride of place at FAUCHON: the south-west for our duck Foie Gras and Alsace for our goose Foie Gras. Extraordinary percentages of truffles can be found in more than 15 recipes - from 5% to 15% and sometimes even 20%! As for our creative recipes, original ideas for association of new flavours come directly from the imagination of our Chefs.

Some symbolic products have been produced to enrich this range:



A carefully dressed 'millefeuille' of layers of Foie Gras and fine leaves of truffle is the undisputed flagship recipe of the House.

  FAUCHON Foie Gras with Truffle


One hundred years after its creation, FAUCHON's symbolic terrine is at its finest in celebration of Christmas 2013, with a new, elegant, limited edition version encapsulating a whole goose Foie Gras recipe from Alsace with 13% truffles.

  FAUCHON Terrine of Foie Gras


A FAUCHON’s traditional recipe, this creation is an invitation to travel. Whole duck Foie Gras is enhanced with a unique blend of spices including ginger, coriander, cumin, black pepper, fenugreek, nutmeg, cinnamon, cardamom, tarragon, wild garlic, rose petals, etc. A wide palette of flavours for unforgettable taste. It is best enjoyed chilled on lightly toasted bread, accompanied by a Pinot Gris Sonnenglanz, Domaine Bott-Geyl, 2008.

  FAUCHON 1001nuits Foie Gras Creation


Sculpted into crystals with sharp edges, brilliant colours and delicate flavours, FAUCHON's duck Foie Gras diamonds are a rich and tasty treat. Natural, truffled or spiced, food lovers will make short work of these delights.

  FAUCHON Foie Gras Diamonds


Every year since 2010, FAUCHON has dedicated a whole event to this exceptional product, designed to showcase the best and tastiest of its creations - the Foie Gras Show! Come and experience this for yourself on 5, 6 and 7 December 2013 in our store on Place de la Madeleine. What's on the menu? Tasting, presentations, after work...in short, it's a moment of pure pleasure, from Foie Gras.

  FAUCHON Foie Gras Show 2013


Five golden rules:

-To fully appreciate the delicate flavours of your Foie Gras, preserve your taste buds!
Avoid drinks or other foods with very strong flavours, such as strong alcoholic drinks or salted biscuits with your aperitif.

-Before tasting, chill your Foie Gras for three hours.
Then, to allow the delicate flavours and scents of the Foie Gras to develop, bring it to room temperature 30 minutes before serving.

-To take the Foie Gras out of its mould more easily, plunge the container (jar or tin) quickly into hot water.
To open the jar, slide the point of a knife under the grooves to loosen the lid.

-For easy cutting, use a fine, smooth blade that you can plunge into hot water and clean between each slice.

-Foie Gras does not spread!
To fully appreciate its firm, melt-in-the-mouth texture, place very thin slices of Foie Gras delicately on a slice of bread.



To fully appreciate your foie gras, we recommend that you serve it as simply as possible.
Cut slices of around 2cm thick, then place them on lightly toasted slices of sandwich bread.
You can accompany these foie gras toasts with a lightly dressed salad to complete your starter.

FAUCHON Foie Gras Collection 2013

But, for those who love to prepare and eat fine food, here are two recipes recommended by our Chefs:

Salad of Fresh Artichokes, Duck Foie Gras and Raspberries
Serves 4

- 4 fresh artichoke hearts (use high-quality frozen ones if you can't get fresh ones)
- 160g-200g duck Foie Gras, semi-preserved or preserved, whichever you have available
- 50g fresh raspberries
- 20 fresh almonds, shelled and cleaned
- Raspberry vinaigrette (grape seed oil + FAUCHON raspberry vinegar + a little traditional mustard, salt and pepper)
- A good handful of purslane, arugula or romaine lettuce
- Some edible flowers (pansies, borage, pineapple sage, etc.)

Cook the artichoke hearts in salted, simmering water flavoured with a touch of lemon juice.
Let them cool, then cut each artichoke heart into thin slices.
Prepare the raspberry vinaigrette and toss the artichoke hearts in it.
Place the green salad leaves on a plate and arrange the artichoke slices on the top.
Cut the Foie Gras into very thin slices and divide it among all the plates, then add the chilled raspberries and the almonds.
Decorate the plates lavishly with borage, pansies and other edible flowers.

Foie Gras and Smoked Eel Skewers
Serves 4

- 200g Goose Foie Gras, sold loose or semi-preserved
- 80g net smoked Loire eel (without skin)
- 160g white cabbage salad dressed with cider vinegar or a mix of celeriac and green apples
- 10g roasted sunflower seeds
- Freshly milled pepper
- Bamboo skewers

Cut the goose Foie Gras and the smoked eel into small cubes.
Alternate the cubes of Foie Gras and smoked eel on the skewers.
Prepare the salad and let the flavours develop for a short while, then place it in bowls sprinkled with sunflower seeds.
Add the skewers to the bowls and top each one with freshly milled black pepper.

To enjoy your Foie Gras to the full, here are some recommendations from our experts in the different products: 
- Our natural Duck Foie Gras is best enjoyed in its natural state on a lightly toasted slice of bread. You can enhance it with salt crystal and freshly milled black pepper, or even add the FAUCHON touch - a compote of figs from Provence. To add the finishing touch, enjoy your Foie Gras with a fine sweet wine such as a Sauternes FAUCHON or a Jurançon, Domaine Cauhapé, Symphonie de Novembre, 2008 wine.
- Savour our natural Goose Foie Gras simply on a slice of lightly toasted bread or with a little Champagne jelly. They go extremely well with a glass of Champagne FAUCHON or a Gewürztraminer, Furstentum, Domaine Bott-Geyl, 2007 wine.
- Our Foie Gras with truffles can be eaten with no seasoning on a lightly toasted slice of bread, so that you can enjoy the distinctive flavour of the Périgord black truffle to the full. To accompany your duck Foie Gras, we recommend a glass of Pauillac, Château Lynch Moussas, 1995 wine and for your goose Foie Gras, a glass of Riesling, Domaine Weinbach Clos des Capucins, 2008 wine. 
- Our creative recipes, which are already full of flavour, do not necessarily need any more seasoning. You can add your own touch with your accompanying wine, however. We recommend, for our Foie Gras So Figue, a glass of Coteaux du Layon Saint-Aubin, Domaine Cady, 2007 wine ; for our Foie Gras Paris Mon Amour, why not choose a glass of Champagne Rosé FAUCHON. The fresh flavours of our Foie Gras l’Été go very well with a glass of FAUCHON L’ÉTÉ tea served chilled, or Viré Clessé, Domaine Héritiers du Comte Lafon, 2010 wine. As for our Foie Gras Cristal with ice wine, the perfect accompaniment would be a glass of Gewürztraminer Altenbourg, Domaine Weinbach, Sélection Grains Nobles, 2005 wine.

We will now leave you to discover your favourite accompaniments and perfect serving suggestions for each Foie Gras !



FAUCHON offers a wide range of accessories and accompaniments to help you serve Foie Gras in all its forms: fried with a compote of figs; cooked in a cloth seasoned with freshly milled black pepper; semi-cooked accompanied by a lightly spiced chutney; on toast as an aperitif; sliced thinly for a starter, finished off with a pinch of truffled salt, etc.
In a word - it's the French way of life!



FAUCHON has partnered with Laguiole to offer you a custom-made, limited edition Foie Gras knife.


FAUCHON has personalised a tempered glass cutting and tasting platter just for you.

  FAUCHON Foie Gras Ustensils


FAUCHON offers a range of chutneys to accompany its Foie Gras products. Its compote of figs goes extremely well with a duck Foie Gras, while its Champagne jelly matches perfectly with a goose Foie Gras. You can also simply top your Foie Gras with some freshly milled FAUCHON salt and/or black pepper.

Whole Duck Foie Gras 15% Truffle - FAUCHON   Whole Goose Foie Gras from Alsace - FAUCHON   Whole Duck Foie Gras Alsace 5% truffle - FAUCHON
Whole Duck Foie Gras 15% truffle    Whole Goose Foie Gras from Alsace   Whole Duck Foie Gras Alsace 5% truffle
Add to bag - FAUCHON   Add to bag - FAUCHON   Add to Bag - FAUCHON