Duck foie gras with Madagascar vanilla

Vanilla Foie Gras – Paradis FAUCHON
When FAUCHON imagines his Paradise, he thinks of it in textures, aromas, and flavors. In this gourmet vision, one creation naturally stands out: a foie gras from the Southwest, precisely prepared and carefully seasoned, enhanced with a subtle and unexpected touch of vanilla.

At its core, a whole foie gras rigorously selected for its quality and melt-in-the-mouth texture. This exceptional raw material is complemented by Guérande salt with pure minerality, Madagascar vanilla infused with sweet, enveloping aromas, and a finely measured hint of pepper, which reveals without ever masking.

The result: a rare, perfectly mastered combination. The attack is soft, slightly sweet. Then the vanilla unfolds, enveloping the richness of the foie gras. Finally, the pepper intervenes discreetly, prolonging the balance until the last bite.

This foie gras embodies a sensory elsewhere: a suspended moment, between artisanal know-how and gastronomic audacity. An exceptional piece, as elegant as an aperitif as it is remarkable as a starter, which invites you to slow down, savor, and celebrate. FAUCHON transforms the unexpected into the obvious. Welcome to its Paradise.

FAQ
What are the best pairings with vanilla foie gras?
This foie gras with its aromatic richness goes well with:
- Fresh fruits: pear, apple, fig, citrus fruits
- Dried fruits: walnuts, hazelnuts, almonds
- Sweet spices: cinnamon, nutmeg, ginger
- Fine herbs: thyme, sage
- Sweet notes: honey, salted caramel, chutney or caramelized onion compote
These alliances reveal all the complexity and finesse of this FAUCHON creation.

Why shouldn't you spread foie gras?
Foie gras is a noble product, designed to be enjoyed in slices. Spreading it on bread risks heating it, altering its melting texture, and unbalancing its flavors. It is designed to melt naturally in the mouth. Spreading it risks losing what gives it its elegance.