Discover our exclusive gift box dedicated to lovers of French gastronomy with the Goyara box!
In this assortment, you’ll find 400g of traditional Foie Gras accompanied by a delicious variant: 400g of Foie Gras seasoned with Espelette chilli pepper, for a spicy touch that will delight your taste buds! And that’s not all! To complete your gourmet experience, we’ve added a Jurançon Apéro Gourmet, the perfect sweet wine appetizer to accompany these delights.
Whether as a gift or to treat yourself, this box is the perfect blend of tradition and originality.
Even better, these products are guaranteed to contain no preservatives, additives or colourings.
Storage: 3 years minimum (at room temperature). As they are preserved, our Whole Duck Foies Gras should not be kept in a fridge, but in your kitchen cupboard or cellar.
What’s more, our Whole Duck Foies Gras improve before opening at room temperature (like a fine wine).
Tasting advice :
- Preparation: Put your Foie Gras in the fridge an hour before serving to firm it up a little (you can unmould it before placing it in the fridge). Then, once opened and if you have any left, you can store it in the fridge (4/5 days).
- Foie gras/Pain pairing: We recommend you enjoy our Foie Gras on rye bread or toasted farmhouse bread. Forget the rusks 😊
- Foie Gras/wine pairing: A sweet wine, a dry white, a red or champagne? The choice is yours.
- As a sweet wine, you can serve a Monbazillac, a Jurançon or an Alsatian Vendanges Tardives to accompany our Foie Gras. Their touch of natural acidity balances the pairing and makes them easier to digest than a Sauternes.
- Dry whites: Harmony or opposition, the choice is yours. Dry but full-bodied white wines with a texture that coats the terrine, such as a Condrieu with aromas of white fruit or a slightly mature Crozes-Hermitage with notes of truffles and undergrowth, recall the melt-in-the-mouth texture of the semi-cooked foie gras. The combination is smooth, without being overpowering.
- Champagne: Our Foie Gras goes very well with a slightly vinous Champagne. Its bubbles add lightness to your amuse-bouches, while its creaminess brings out the gourmet side of the foie gras. Choose a blanc de noirs, made from pinot noir grapes. It will be less acidic than a blanc de blancs champagne.
- Red wines: Irouleguy, Cahors, Madiran, Bergerac… In the South-West of France, we don’t hesitate to pair foie gras with full-bodied red wines. Here, no fuss, keep it simple. The terrines are served spread on toast, pâté style. The creaminess of the foie gras softens the strength of the wine, without giving way to it. Avoid adding chutney and gingerbread: between the strength of the wine and the strength of the spices, your foie gras will fade away.
Finally, to accompany our Goyara gourmet box, why not finish it off in style with some delicious Maria Simona Turrones?