Is it true that Comtesse du Barry invented the block of foie gras ?

Yes, it was in 1954 that  Henri Lacroix (son in law of the founders) invented the block of foie gras which has today become a classic.  It is still made following the same recipe : a number of foies gras are mixed together to give a smooth, consistent texture and taste with little fat loss.

What is the difference between duck and goose foie gras ?

The classic taste of duck foie gras has seduced a large public whereas goose foie gras, a little more rare, with its delicate taste has always been appreciated by connoisseurs.

What about truffled foie gras ?

Comtesse du Barry mainly uses black Perigord truffles (Tuber melanosporum). The majority of our foies gras contain 5% of truffles,  10% even for our Imperial of truffled duck foie gras, whereas only 3% truffle content is required to use the description “truffled foie gras”. It shows once again Comtesse du Barry’s dedication to offering only the finest quality to its clients.

What is the ideal serving temperature for foie gras ?

Foie gras should be refrigerated a few hours before needed (between +2°C and +4°C) and left at room temperature just 15 minutes before serving. You should never freeze a foie gras, you will damage its texture and alter its taste.

How should foie gras be cut ?

It is generally served in slices. Before cutting, run the knife under hot water or use a special cutting wire. Serve the foie gras on cooled plates or dishes.

How should foie gras be eaten ?

Foie gras should never be spread. A slice of foie gras on some bread is the most common way of serving.

What bread should I serve with foie gras ?

Serve with toasted sliced bread, fresh country bread, or a crunchy French stick.

Should I add salt ?
Yes, you may add salt but prefer unrefined salt. Its taste is ideal for foie gras and its crystalline aspect counterbalances perfectly the smoothness of the foie gras.

Should I add pepper ?
Pepper is a good seasoning for foie gras, it adds a sharp, spicy note. Sarawak pepper gives a nuanced taste, Cubebe pepper is slightly bitter whereas Java pepper has an almost sweet taste to it. As for white Penja pepper, with its fine, smooth, warm taste, it has long since been adopted by French chefs.

What should I drink with foie gras ?

Sweet white wines, because of their complexity and bouquet are perfect with foie gras. Among them, Sauternes, Monbazillac and Jurançon as well as Alsace late harvest wines which are much appreciated. Connoisseurs swear that a white Bourgogne adds character to the subtleness of foie gras. Champagne is also a fine companion. As for red wines, their association with foie gras can be appreciated when serving a truffled foie gras or fresh foie gras served hot.

Can I serve foie gras with fruit ?

Fresh fruit (notably figs, pears and grapes) or dried fruits (apricots, dates, prunes), chutneys, stewed fruit, marmalades or jams can make original accompaniments whether it be for simple decoration or to highlight the taste of foie gras in an original way.