Foie gras is a culinary specialty based on fresh liver from ducks or gooses.

It is a meal for special occasions, well known in French cuisine. It is part of the French cultural and gastronomic heritage.

The word “foie” itself comes from “jecur ficatum”, which means “liver with figs”, of which only “ficatum” was retained, leading to “figido”, “fedie”, “feie” and ultimately “foie”.

Although the original bird feeding technique dates back from 2500 BC in ancient Egypt, consumption of foie gras seems to date back to antique Rome.

Today, there still are recipes with figs. However high quality foie gras is better cooked with just salt and pepper. Some fruits, such as figs, may be served separately, fresh or in the shape of jam, without impacting the original taste of the product. In Vietnam, VITU recommends eating foie gras with mango jam on the side.


It usually is a starter course. Cooked foie gras is served cold, with crispy bread. It is of critical importance that the bread be crispy, ideally warm, just out of the toaster.

It creates a double contrast: foie gras is cool and soflty melts under the palate, while the bread is warm and slightly crunchy.

You may spray salt and pepper around the plate. VITU recommends using tasty salts such as Guerande flower salt, or Persian blue salt.

Take a bit of foie gras with your knife, put it on your bread, bite, and enjoy.

Fruits, jams and onion confits are optional.

To drink together, most chefs recommend a white wine. If you are eating it with a sweet jam, then a dry white wine will do. If you are enjoying it just with salt and pepper, then a sweeter white wine may be better.


Pull the tongue of the silicon seal until your hear sudden air suction. You may use a dry tissue in order to get a good grip on the seal.