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Fauchon, foie gras expert

Discover the foie gras

SEGMENTATION AND STAR PRODUCTS

In 2013, FAUCHON established its identity as a publisher and creator of Foie Gras recipes by rethinking its collection of 70 references around three lines: Les Grandes Traditions, Les Truffés d'Exception and Les Créations FAUCHON. Emblematic products have been added to this range

CREATOR AND SELECTOR OF FOIE GRAS

Spécialité historique de FAUCHON depuis 1886, le Foie Gras est le reflet du luxe alimentaire et de l’art de vivre à la française. La sélection du Foie Gras est la première marque du talent des experts FAUCHON. Vient ensuite le rôle de créateur…

FAUCHON propose, dès les années 1900, des Foies Gras d’Oie provenant d’un partenaire Strasbourgeois. Il existe même un moule spécifique FAUCHON pour les Foies Gras d’Oie à la coupe datant de 1962. C’est ensuite dans les années 90 que FAUCHON s’ouvre à la création. L’épicerie de luxe rencontre l’essence de la gastronomie française pour donner naissance à des recettes audacieuses. Fruits, épices, thés, vins, fleurs... viennent ainsi sublimer des Foies Gras frais d’oie ou de canard.

En 2013, forte de plus de 100 ans d’expertise acquise aux côtés de ses artisans producteurs, FAUCHON renouvelle son éventail de recettes en ne proposant que des Foies Gras entier d’une haute qualité. En posant un regard neuf et inspiré sur ce mets, FAUCHON y allie modernité et audace. Jean-Pierre Clément, Chef de cuisine et dénicheur de produits d’exception chez FAUCHON depuis 1976, et ses équipes, n’ont de cesse de travailler l’équilibre subtil entre caractère du Foie Gras, ingrédients et assaisonnement.

FAUCHON's historical speciality since 1886, Foie Gras is a reflection of food luxury and the French art of living. The selection of Foie Gras is the first mark of the talent of FAUCHON's experts. Then comes the role of creator...

FAUCHON has been offering Goose Foies Gras from a Strasbourg partner since the 1900s. There is even a specific FAUCHON mold for Goose Foies Gras by the cut dating from 1962. It was then in the 1990s that FAUCHON opened its doors to creation. Luxury groceries meet the essence of French gastronomy to give birth to daring recipes. Fruits, spices, teas, wines, flowers... are used to sublimate fresh goose or duck foie gras.

In 2013, backed by over 100 years of expertise acquired alongside its artisan producers, FAUCHON is renewing its range of recipes by offering only whole Foies Gras of the highest quality. By taking a fresh and inspired look at this dish, FAUCHON combines modernity and daring. Jean-Pierre Clément, Chef de cuisine and finder of exceptional products at FAUCHON since 1976, and his teams are constantly working on the subtle balance between the character of the Foie Gras, ingredients and seasoning.

THE TRUFFEE 15%

A carefully drawn up millefeuille of Foie Gras and thin slices of black truffle from the Périgord to obtain the House's flagship recipe, without a doubt.

FOIE GRAS TERRINE - LIMITED EDITION

One hundred years after its creation, the emblematic FAUCHON terrine is adorned in its finest finery to celebrate Christmas with a new elegant version in a very limited edition, containing a 13% truffled Whole Goose Foie Gras from Alsace.


1001 NIGHT

A historic recipe from Maison FAUCHON, this creation is an invitation to travel. The Whole Duck Foie Gras is sublimated by an original blend of spices: ginger, coriander, cumin, black pepper, fenugreek, nutmeg, cinnamon, cardamom, tarragon, bear's garlic, rose petals? A whole range of flavours to serve the taste.
It can be enjoyed chilled on a slice of lightly toasted bread, accompanied by a Pinot Gris Sonnenglanz, Domaine Bott-Geyl, 2008.

DIAMONDS OF FOIE GRAS

Cut into crystals with sharp facets, bright colors and fine flavors, FAUCHON Duck Foie Gras Diamonds are delicious. Plain (gold), truffled (black) or spicy (magenta), gourmands will be delighted.


THE FOIE GRAS SHOW

Since 2010, FAUCHON has been dedicating a dedicated event featuring the best tastings of this exceptional product, the Foie Gras Show! On the program: tastings, animations, afterwork...in short, a moment of pleasure around Foie Gras.

TASTING ADVICES

The 5 golden rules to respect:

-To fully appreciate the delicate flavors of Foie Gras, preserve your taste buds!
Avoid drinks or foods with too pronounced a flavor such as strong alcohols or salted cookies as an aperitif.

-Before tasting, put the Foie Gras in the fridge for 3 hours.
Then so that the delicate scents and flavors of the Foie Gras can develop, take it out for 30 minutes at room temperature before tasting.

-To facilitate removal from the mold, very quickly immerse the container (jar or box) of Foie Gras in hot water.
In addition, to open the jars, slide a point at the level of the notches to lift the seal.

-To make cutting easier, use a knife with a fine, smooth blade that you can dip in a glass of hot water and wipe between each slice.

-Foie Gras does not spread!
To better appreciate its firm and melting texture, prefer thin slices of Foie Gras delicately placed on a slice of bread.

RECIPES AND SIDE

To fully appreciate the Foie Gras, we advise you to taste it in the greatest simplicity.
Cut slices of about 2cm thick and place them on slices of lightly toasted sandwich bread.
You can accompany these Foie Gras toasts with lightly seasoned salad to complete your starter.

For the most discerning cooks among you, here are 2 recipes recommended by our chefs:

Fresh Artichoke Salad, Duck Foie Gras and Raspberries
For 4 people

- 4 artichoke bottoms, fresh or, failing that, frozen, of high quality.
- 160 to 200g of semi-cooked or canned Duck Foie Gras depending on what you have.
- 50g of fresh raspberries
- 20 fresh shelled and cleaned almonds
- Raspberry vinaigrette (grape seed oil + FAUCHON raspberry vinegar + a touch of traditional mustard, salt, pepper)
- A nice handful of purslane salad/roquette or romaine lettuce
- A tray of edible flowers (pansies, borage, pineapple sage ...)

Cook the artichoke bottoms in simmering salted and slightly lemony water.
Refresh after cooking, then cut each artichoke base into thin slices.
Prepare the raspberry vinaigrette and coat the artichokes with it.
Arrange the green salad on a plate and then add the artichokes harmoniously.
Spread the Foie Gras in very thin slices on all the plates, as well as the fresh raspberries and almonds.
Flower the plates with borage, pansies and other edible flowers as desired.

Skewers of Goose Foie Gras and Smoked Eels 
For 4 people

- 200g of Goose Foie Gras, cut or semi-preserved
- 80g net of smoked Loire eel (skinless)
- 160g of white cabbage salad with cider vinegar or a mix of celeriac and green apples
- 10g roasted sunflower seeds
- Pepper from the mill
- Bamboo picks

Cut the Goose Foie Gras and the Eel into small cubes.
On small bamboo peaks alternate dices of foie gras and eel cubes.
Prepare the salad and let it ripen for a few moments, dress it in cups sprinkled with sunflower seeds.
Add the skewers and give each one a turn of the grinder.

To perfect the pleasure of tasting, here is our expert advice for our different Foies Gras :
-Our plain Duck Foies Gras can be eaten naturally on a lightly toasted slice of bread. You can embellish it with fleur de sel and pepper from the mill, or by bringing the FAUCHON touch: the "Compotée de Figues violettes de Provence". To sublimate the whole, you will just have to taste it with a glass of sweet wine such as a FAUCHON Sauternes or a Jurançon, Domaine Cauhapé, Symphonie de Novembre, 2008.
-As for our natural Goose Foies Gras, they are simply tasted on a slice of lightly toasted bread or with a touch of Champagne jelly. They are accompanied to delight with a glass of FAUCHON Champagne or a Gewürztraminer.
-Our Truffled Foies Gras can be eaten without seasoning on a slice of lightly toasted sandwich bread to feel without difficulty the particular taste of the Black Truffle of Perigord. For the Duck Foie Gras we recommend a glass of Pauillac, Château Lynch Moussas, 1995 as an accompaniment, and for the Goose a glass of Pauillac, 1995, and for the Goose a glass of Riesling.
-Our creative recipes, already full of flavor, do not necessarily require seasoning. On the other hand, you can be original about the wine pairing. We advise you, for our Foie Gras So Figue, to accompany it with a glass of Coteaux du Layon Saint-Aubin, Domaine Cady, 2007; while for our Foie Gras Paris Mon Amour, prefer a glass of FAUCHON Rosé Champagne.
For our Foie Gras l'Été with fresh flavors, you can serve it with a glass of FAUCHON L'ÉTÉ served chilled or Viré Clessé, Domaine Héritiers du Comte Lafon, 2010. As for the Foie Gras Cristal in Ice Wine, the perfect match is with a glass of Gewürztraminer Altenbourg, Domaine Weinbach, Selection Grains Nobles, 2005.

We now leave you free to discover your preferences and the perfect matches for each Foie Gras!

AROUND THE FOIE GRAS

FAUCHON offers you a wide range of accessories and accompaniments to serve it in all its forms: fried with a fig compote, in a dish towel with a pinch of ground pepper, half-cooked with a slightly spicy chutney, on toast as an aperitif, in gourmet slices for a starter enhanced by a pinch of salt with truffle....
In a word: the French art of living!

THE FOIE GRAS KNIFE

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

THE FAUCHON TASTING BOARD

FAUCHON has customized for you a cutting and tasting board made of tempered glass.

THE FAUCHON SIDE offers a range of chutney to accompany its Foies Gras. Its fig compote will go very well with a Duck Foie Gras, while its Champagne jelly will go perfectly with a Goose Foie Gras. You can also simply embellish it with a turn of the FAUCHON salt and/or pepper mill.