Whole Foie Gras with Sweet Onions

Want to try something sweet? Savor a delicious whole Foie Gras with sweet onion

It’s the perfect marriage  of a strong and generous region with a slightly sweetened candy. A real caress to treat your papillae!

You will appreciate the superior quality of our Whole Foie Gras with Sweet Onions in:

• The 100% French origin of the ducks
• The exclusive feeding of the ducks with French yellow corn
• The unbeatable quality of our whole duck Foie Gras
• The absence of any industrial additives, colourants or preservatives.
• The sweetness of the onion combined with the flavourful Foie Gras

Weight: 7 oz (ideal for 3-4 people)

Ingredients: Duck foie gras, sweet onion 6%, salt, pepper, sugar

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.

Onion soup, a dish for everybody:

Deeply rooted in France and the rest of Europe, it is impossible to define precisely when onion soup was created. From the humble peasant’s table to the ostentatious royal salons of the French court, this dish has survived to the present day, transcending social frameworks of all kinds.

In the past, onion soup was an ideal food for poor families, with simple ingredients that could be found even in times of famine. However, this dish did not go unnoticed by the French nobility. There are stories that place this soup on Louis XV’s table (perhaps even sharing space with a glass of Armagnac). One legend even credits the monarch with creating the dish, when he returned from a hunting trip and found nothing in his larder but onions, butter and champagne.

Gratinée des Halles’, characterised by a generous amount of gratinée cheese, was a very successful onion soup in 19th century Paris. It became simultaneously a favourite of Parisian workers after a long day’s work, and wealthy Parisians after a long night of drinking in cabarets.

This dual nature of French onion soup is perfectly portrayed in the restaurant “Au Pied de Cochon”. As well as being a star dish among all kinds of clientele, on the second Sunday of every January, this restaurant donates its soup to the nearby church of Saint-Eustache, where it is used to feed over 400 people in financial hardship..

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.

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