From the union of elegance and character was born our Chingudy Traditional Gourmet Assortment. Its three whole perfumed Foie Gras reinforce the unique flavour of our traditional Foie Gras for an exceptional tasting experience.
Just as the bay of Chingudy (or Txingudi in Basque) embraces the towns of Hendaye, Hondarribia and Irun, our assortment consists of three flavours. Like these cities, each of these Foie Gras has its own distinctive flavour, but they all share a clearly recognisable Basque identity in the taste of our Foie Gras.
The Chingudy Traditional Gourmet Assortment includes:
- Whole Foie Gras with fine Champagne (200g)
- Whole Foie Gras with Sauternes (200g)
- Whole Foie Gras with Port (200g)
- Gourmet appetizer with Jurançon OFFERED (180g)
Total weight: 780 grams
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.
The Bay of Chingudy:
Also called Txingudi in Basque, this beautiful bay is located at the mouth of the Bidasoa River, between the Spanish cities of Irun and Hondarribia, and our beloved French city of Hendaye.
Embraced by Mount Jaizkibel, the bay of Chingudy is a unique place where river, sea and mountain combine in a single landscape. Full of the natural and historical heritage of the Basque Country, the bay is a place to visit both for lovers of hiking and water sports.
In addition to its wonderful scenery, the towns surrounding the bay are full of excellent restaurants where you can enjoy the best of Basque gastronomy.
Explore new taste adventures with our Chingudy Traditional Gourmet Assortment… three distinct flavours with a unique identity.
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.