Our Foies Gras
A little history…The Egyptians during the time of the pharaons appreciated foie gras from ducks and geese which feed naturally on figs before their migratory flights over Egypt.
The Greeks and the Romans passed on their know-how of this delicious dish, dating back to ancient Egypt. Having a real taste for it, they shared foie gras at their never-ending banquets.
But it was the Jewish people, during their exodus from Egypt, who brought the art of "gavage" to Europe. Up to then, the feeding was only on figs, but this was progressively replaced by maize. In France, during this period, foie gras was principally produced in Alsace. Louis XVI firmly established foie gras in the 18th century during royal receptions and court banquets.
Now, the region of “Pays de la Loire� is the 3rd producer of foie gras in France after regions “ Aquitaine� and “Midi-Pyrénée.�
Our uncooked Foies Gras
The uncooked foie gras is the liver of an adult duck reared using traditional method.
Many types of quality exist :
• L’extra conserveur destined for the foie gras preserved:
weighing between 300 and 500g
• L'extra restauration for the pan fried foie gras or the terrine:
weighing between 500 and 700g
• Le tout venant destined for the preparation of blocks of foie gras:
weighing more than 350g
The appellations
| Whole foie gras | Foie gras | Block of foie gras |
| This is a preparation comprising whole foie gras and seasoning | This is a preparation comprising pieces of foie gras lobes lumped together, possibly from different birds, together with seasoning | Block of foie gras without pieces This is a preparation comprising reconstituted foie gras and seasoning Block of foie gras with 30% pieces This is a preparation comprising reconstituted foie gras which we add pieces of foie gras possibly from different birds, together with seasoning |
The foie gras are graded relating to different cooking methods which also determine the final texture but also the period of conservation..
- Semi- preserved foie gras
- With a smooth texture, our semi- preserved foie gras can be kept for about 6 months at a temperature of between 2°C and 4°C. Supplied in glass jars, tins, cartons or tubes.
- Preserved foie gras
- Prepared in glass jars or in tin, foie gras can be kept for several years stored in a cool dry place and improves with age.
