Chourienia Traditional Gourmet Assortment

Description

Our Chourienia Traditional Gourmet Assortment is the combination of all our classic products. The combination of sweet and sour and traditional flavours allows you to find authentic flavours. Let yourself be tempted by products rich in flavours that proudly represent the French territory.

The name “Chourienia”, is derived from the French Basque form for bird (“txoria” in Batua Basque), the ending “-enia/enea” indicating that it is a house. In this way, our assortment “the house of birds” evokes both the great diversity of the winged fauna of the Basque Country and its great relevance in traditional Basque gastronomy. Like our feathered companions, this assortment offers a great diversity of flavours, without losing its long tradition.

The Chourienia Traditional Gourmet Assortment includes:

• Natural Whole Duck Foie Gras (200g)
• Whole Foie Gras with Port (200g)
• Whole Foie Gras with Armagnac (200g)
• Whole Foie Gras with Espelette Pepper (180g)
• Whole Foie Gras with Black Truffles (200g)
• Whole Foie Gras with Figs (200g)
• Gourmet Appetizer with Jurançon OFFERED (180g)
• Gourmet Appetizer with Armagnac OFFERED (180g)

total weight : 1,54 kg

Guaranteed without preservatives, additives or colorants.

Storage: 3 years minimum, at room temperature. Keep the product in a cool, dry place away from light (cupboard, pantry or larder). Store in the refrigerator after opening and consume preferably within 15 days.

Euskal Oiloa, the Basque hen in gastronomy:

Although for Relais Gourmet, the Basque-French duck is the absolute protagonist, the most iconic bird of Basque gastronomy and culture is undoubtedly the hen.

The Basque Country has a very long tradition of chicken breeding, and this can be seen in its autochthonous subspecies, the “euskal oiloa”, the Basque hen.

As is typical of Basque fauna, we can recognise the “euskal oiloa” by its unmistakably rustic appearance. Beyond their physical distinctions, such as their yellow legs and red lobes, these birds are praised by breeders for their gentle and intelligent character. Their most characteristic quality is their brown eggs, weighing about 60 g each.

Gastronomically, the Basque hen is loved as much for its meat, which has a firm texture and pleasant flavour, as for its brown eggs. The latter are undoubtedly its star product. Produced organically, these eggs are one of the keys to Basque gastronomy, and a true gourmet will not accept industrial eggs as a substitute.

Our Foie Gras tasting tips:

• How to get the best texture in Foie Gras?:

To obtain the best texture for your Foie Gras, place it in the refrigerator one hour before serving. This will give the Foie Gras the ideal consistency for tasting. Allow it to cool for 5 to 10 minutes before serving.

• Which bread to use with Foie Gras?:

Foie Gras has subtle flavours that can be hidden by very toasted breads. Our recommendation is to use simple flavoured breads such as peasant bread. Slightly fruity breads such as ginger can add an extra touch of flavour without overpowering the Foie Gras.

• Which wine goes best with Foie Gras?:

The pairing of Foie Gras does not have just one correct answer. At Relais Gourmet, we recommend the following options:

• • Pairing Foie Gras with sweet wines:

Wines such as Muscatel or Malvasia, or the French Monbazillac, Jurançon, or late Alsace, are perfect accompaniments to Foie Gras. Their natural acidity helps to harmonise the combination and makes them easy to digest.

• • Pairing Foie Gras with dry white wines:

Instead of harmonising, the texture of wines such as the fruity Catalan Xarel-lo, or the French Condrieu or Crozes-Hermitage, generate an interesting and elegant contrast on the palate.

• • Pairing Foie Gras with Champagne:

Lightly vinous champagnes are a very successful combination with our Foie Gras. The bubbles lend lightness to the apéritif, while their smoothness helps to reinforce the gourmet subtlety of good Foie Gras. We especially recommend bottles made with Pinot Noir or bottles of cava, as they are less acidic than champagne made with Chardonnay.

• • Pairing Foie Gras with red wine:

In the south-east of France, it is not uncommon to combine Foie Gras with full-bodied red wines. Irouleguy, Cahors, Madiran or Bergerac are some good red wines that will reinforce its flavour with the subtlety of Foie Gras. In Spanish wines, a good red wine from Ribera del Duero is a safe bet. When pairing with red wine, it is especially recommended to use a very simple tasting bread.

Find all our products in the Relais Gourmet shop and don’t hesitate to visit our blog to discover our recipes and other novelties.