Springtime foie gras: a seasonal treat from Relais Gourmet

With the return of fine weather, why not add foie gras to your spring meals? Contrary to popular belief, this specialty of French gastronomy is not limited to the festive season. Its melt-in-the-mouth texture and refined taste are a perfect match for the light, fruity flavors of spring.

Foie gras, a seasonal ingredient

In spring, pair foie gras with red fruit, mango or crunchy vegetables such as asparagus and radishes. It blends easily with fresh, gourmet dishes, ideal for terrace dining or picnics.

Order your foie gras online

Find a selection of exceptional foie gras on Relais Gourmet and enjoy it in every season!

Recipe ideas :

Asparagus mousse and foie gras on tartlets

Preparation: 30 min | Serves 4

Ingredients:

• 100 g South-West foie gras
• 1 bunch green asparagus
• 50 g cream cheese
• 1 c. tablespoon chopped chervil
• Mini pie shells
• Fleur de sel, pepper

Preparation:

1. Cook the asparagus in boiling salted water for 15 minutes, then mix with the fromage frais and chervil.
2. Garnish tart shells with asparagus mousse.
3. Add a thin slice of foie gras and season.

Foie gras skewers with mango chutney

Preparation: 30 min | Serves 4

Ingredients:

• 100 g South-West foie gras
• 1 ripe mango
• 10 cl cider vinegar
• 150 g brown sugar
• 1 clove garlic, minced
• 1 c. tablespoon grated ginger
• 1 c. tablespoon honey
• 3 drops Tabasco
• Salt and pepper

Preparation:

1. Simmer the mango with the vinegar, brown sugar, garlic and ginger for 30 min.
2. Add the honey and leave to cool.
3. Serve the chutney with skewered foie gras cubes.

Foie gras skewers with mango chutney

30 minutes. Serves 4

Ingredients

• Southwestern foie gras
• 1 large ripe mango
• 10 cl cider vinegar
• 150 g brown sugar
• 1 clove garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon honey
• 3 drops Tabasco
• Salt
• Ground pepper

Preparation

Peel and cut the mango into small pieces. Add the vinegar, sugar, garlic, ginger, salt and pepper and cook over very low heat for 30 min, stirring often. Add the honey and leave to cool. Serve the chutney in small dishes and arrange the foie gras alongside.