Foie gras is certainly a great symbol of French gastronomy, it is one of the populations favorite luxurious dishes and it belongs to the protected cultural and gastronomical heritage of France. The King of France, Louis XVI, once proclaimed Foie Gras as “The Dish of Kings.” Concretely, Foie gras is the liver of a duck or a goose that has been fattened. As a commodity, it isn’t eaten every day but for special occasions.
Most French people savor Foie gras especially for Christmas and New Year’s Eve.
Here at le Calabash we cook with a fair amount of Foie Gras. Sidney has two popular dishes that he enjoys sharing :
- Foie Gras with Edith’s Chutney, Brioche Toast paired with a Sauternes Wine.
- Duck Confit with a Cep Risotto topped with pan seared Foie gras, a Balsamic glaze paired with a Touraine Sauvignon Blanc.