To release all the delicate aromas and delicate flavors of Foie Gras, we recommend that you leave it at room temperature for 20 m before tasting. When foie gras is too cold, the aromas remain closed and the structure loses its smoothness and melting. The ideal temperature of foie gras for tasting is 8-10 ºC.
Before tipping the package, briefly immerse it in warm water. To preserve the fine structure, cut just before serving with a sharp, thin, toothless knife, which is previously soaked in warm water and wiped dry. We can also use a special tool for cutting soft products – lyre.
Serve on cold plates as an appetizer weighing 35-45 g per person or a small aperitif of 5-7 g in slices about 1 cm thick. Serve with toast and sweet preserves, ideally fig jam or sweet onion chutney. Semi-sweet or sweet wine of the Tokaj type will suitably complement the taste experience of eating this delicacy.
Serve on cold plates as an appetizer weighing 35-45 g per person or a small aperitif of 5-7 g in slices about 1 cm thick. Serve with toast and sweet preserves, ideally fig jam or sweet onion chutney. Semi-sweet or sweet wine of the Tokaj type will suitably complement the taste experience of eating this delicacy.
