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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.

Thé FAUCHON Parfums de Fruits et Fleurs

In 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.


Collection FAUCHON Utensils 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. 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.


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.
foiegrastruffe   foiegrasoie   foiegrastruffe
Whole Duck Foie Gras 15% truffle    Whole Goose Foie Gras from Alsace   Whole Duck Foie Gras Alsace 5% truffle