Gainekoa Gourmet Fruity Assortment

Our Gainekoa Gourmet Fruity Assortment will allow you to lightly spice up your end of year table with tangy flavours. These slightly sweet and bittersweet flavours will caress your palate and enhance the roundness of the Foie Gras.

The Gainekoa Gourmet Fruity Assortment includes:

Weight: 780 grams

Guaranteed without preservatives, additives or colorants.

Storage: 3 years minimum, at room temperature. Keep the product in a cool, dry place away from light (cupboard, pantry or larder). Store in the refrigerator after opening and consume preferably within 15 days.

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Our Gainekoa Gourmet Fruity Assortment will allow you to lightly spice up your end of year table with tangy flavours. These slightly sweet and bittersweet flavours will caress your palate and enhance the roundness of the Foie Gras.

“Gainekoa” means “from above” in Basque, and with this assortment we wanted to evoke the natural beauty of the Basque mountains where the fruit is picked, far from the hustle and bustle of the cities.

The Gainekoa Gourmet Fruity Assortment includes:

Weight: 780 grams

Guaranteed without preservatives, additives or colorants.

Storage: 3 years minimum, at room temperature. Keep the product in a cool, dry place away from light (cupboard, pantry or larder). Store in the refrigerator after opening and consume preferably within 15 days.

Rural restaurants, the new life of Basque farmhouses:

One of the most iconic images of the Basque people is that of the farmhouse in the hills. The “baserri”, as they are called in Basque, are two-storey houses in remote places, originally dedicated to the care of animals and vegetable gardens. The family lived together with their animals under the care of the woman of the house.

Over the years, many of these traditional houses have fallen into disuse. Although some still retain their crops and animals, many have been reformed to adapt to the new times. One of these new forms are the rural restaurants.

Although you can enjoy excellent Basque restaurants in various towns and villages, few can offer as genuine an experience as the renovated farmhouses. In these beautiful places, you can enjoy authentic Basque food while admiring the beautiful wilderness of the Basque mountains. Moreover, as they are remote spots, it is very difficult to find poor quality restaurants. After all, if customers are willing to travel there, they probably won’t come back for a mediocre dish.

Although between pintxos, cider houses and renowned restaurants, the gastronomic agenda can be tight when sightseeing in the Basque Country, we at Relais Gourmet strongly recommend that you make room in your trip for some of the beautiful rural restaurants. We promise you that these farmhouses full of history will make you see the Basque Country in a new way.

Our Foie Gras tasting tips:

  • How to get the best texture in Foie Gras?:

To obtain the best texture for your Foie Gras, place it in the refrigerator one hour before serving. This will give the Foie Gras the ideal consistency for tasting. Allow it to cool for 5 to 10 minutes before serving.

  • Which bread to use with Foie Gras?:

Foie Gras has subtle flavours that can be hidden by very toasted breads. Our recommendation is to use simple flavoured breads such as peasant bread. Slightly fruity breads such as ginger can add an extra touch of flavour without overpowering the Foie Gras.

  • Which wine goes best with Foie Gras?:

The pairing of Foie Gras does not have just one correct answer. At Relais Gourmet, we recommend the following options:

    • Pairing Foie Gras with sweet wines:

Wines such as Muscatel or Malvasia, or the French Monbazillac, Jurançon, or late Alsace, are perfect accompaniments to Foie Gras. Their natural acidity helps to harmonise the combination and makes them easy to digest.

    • Pairing Foie Gras with dry white wines:

Instead of harmonising, the texture of wines such as the fruity Catalan Xarel-lo, or the French Condrieu or Crozes-Hermitage, generate an interesting and elegant contrast on the palate.

    • Pairing Foie Gras with Champagne:

Lightly vinous champagnes are a very successful combination with our Foie Gras. The bubbles lend lightness to the apéritif, while their smoothness helps to reinforce the gourmet subtlety of good Foie Gras. We especially recommend bottles made with Pinot Noir or bottles of cava, as they are less acidic than champagne made with Chardonnay.

    • Pairing Foie Gras with red wine:

In the south-east of France, it is not uncommon to combine Foie Gras with full-bodied red wines. Irouleguy, Cahors, Madiran or Bergerac are some good red wines that will reinforce its flavour with the subtlety of Foie Gras. In Spanish wines, a good red wine from Ribera del Duero is a safe bet. When pairing with red wine, it is especially recommended to use a very simple tasting bread.

Find all our products in the Relais Gourmet shop and don’t hesitate to visit our blog to discover our recipes and other novelties.

Weight 2,34 kg

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