Taste the excellent whole Foie Gras with Fine Champagne!
Combining the delicacy of champagne with our tasty whole duck Foie Gras from south-west France, its delicious result is evident from the first mouthful. Elegance, refinement and freshness are the keywords for this exceptional product.
You will appreciate the superior quality of our Whole Foie Gras with Fine Champagne in:
- The 100% French origin of the ducks
- The exclusive feeding of the ducks with French yellow corn
- The unbeatable quality of our whole duck Foie Gras
- The absence of any industrial additives, colourants or preservatives.
- The harmony of flavours of the delicate and refreshing champagne with the tasty whole duck Foie Gras.
Ingredients: Duck foie gras (origin France), Fine champagne 2%, sugar, salt and pepper.
Weight: 200 grams (ideal for 4 people)
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.
Dom Pierre Perignon, the accidental father of champagne:
Hailing from the Champagne region (Champagne in French), Dom Pierre Perignon was a Benedictine monk dedicated to viticulture in the 17th century.
Dom Perignon dedicated his life to finding a way to make white wine from red grapes. In his rehearsals, he noticed that bubbles sometimes appeared inside the bottles. The monk considered this wine “failed”, and tried to prevent the bubbles from creating by many means. It wasn’t until the monastery realized that its English customers seemed to prefer the “failed” bottles that the monk decided to give it a try.
Discovering the delicious qualities that the bubbles gave to his wine, Dom Perignon gave up trying to avoid them. Instead, he set about improving the process that made them appear, producing the drink we call champagne today.
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.