Tags: French
[French] literally translated, "fat liver"; but the term is used to describe the fattened liver of both duck and geese. The birds are force fed a rich mixture to help expedite this process. The largest production of commercial foie gras is done in France and Israel. The US will only allow this product to be imported in a cooked stage, either canned, vacuum-sealed, or frozen. These are inferior products and will never highlight the true delicacy of foie gras.

Foie Gras at Le Panaché
Foie Gras at Le Panaché
Foie Gras at Le Baccara
Where to get Foie Gras
Comments

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2006 Dec 31
The fatty, salty foie gras on top of the buttery, sweet banana bread french toast was such a perfect pairing, and then the fresh, tart and clean taste of the grapefruit salsa and greens was a welcome foil. I couldn't finish the appetizer. It was just too decadent. It would have been like eating an entire box of Godiva truffles, or having an hour-long orgasm. Just too much.



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2012 Jul 27
2 important things you must look for:

1) Canard entier
2) Sud Ouest (de la France, where else?)

Both are required to ensure real foie gras quality.

When you are in the Southern West part of France, you will get OK prices. When you are in other parts of France, you will pay about 2 times the price. When you get it at Saslove's, you will pay about 4 times the price.

We go to France at least once per year, so we always by it over seas, and bring the Sauternes or Champagne back at the same time, as they go so well together.

2006 Dec 2
Haven't seen it at Wellington loaction, but did see it in the Market last week. Small slice was $7, whole lobe was about $75. No grade on package though, so not sure of quality - though if you asked they could probably tell you.



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2007 May 15
Served 2 ways, with candied figs and pistachios.



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2008 Jun 22
This is to DIE for.
Foie Gras in a not-too-sweet chocolate sauce with crispy fresh pears. Oh my gosh, too good!
You must try this if you come here.


2007 Dec 5
My friend's foie gras appetizer.



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2014 Aug 17
My husband and I had a wonderful lunch at this gorgeous farm today. We took a 1pm reservation as we are not really breakfast or brunch type people. The place is charming. (I've been there before but just to buy fois gras) My husband had the asparagus soup, which was light and delicious. I had the fois gras and goose terrine, which was spectacular with the crunch from pistachio's. My main,I stuck with their specialty, which was smoked goose breast and a duck leg confit....brilliant. My husband had the rabbit loins wrapped in bacon and stuffed with liver and other goodies.
Dessert was equally wonderful with Bob having a mixed fruit crumble type dessert and I went with a raspberry, beet and chocolate pate/mousse frozen creation. Wow.
This is a very special place with incredible food. Even better the prices for fois gras lobes is well, it left me speechless. An entire lobe for $34. Gonna be a nice mousse down the road. You must check this out. Worth every penny of the $45 prix fix!