What we talk about when we talk about Foie Gras

Foie gras is a popular and well-known delicacy in French cuisine. As French novelist Guillaume Musso said, s’intéresser à la vie d’écrivain parce qu’on aime son livre, c’est comme s’intéresser à la vie d’un canard parce qu’on aime le foie gras. (Being interested in the life of a writer because you love his book is like being interested in the life of a duck because you love foie gras.)

Foie gras means fat liver in French, it can be the liver from ducks or geese.

We love literature and foie gras. Bacchus features Opera of Duck Foie Gras, its flavour is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. French law states that “Foie gras belongs to the protected cultural and gastronomical heritage of France.”

Many writes wrote about foie gras, it’s just an inevitable delicacy while talking about food. The famous André Bonnaure wrote the book Foie Gras to show the history of the foie gras and explain how it has evolved in the gastronomy. It can be used as a cooking fat to incorporate the delicate flavour to many dishes, or to prepare sauteed foie gras with fruit sauce etc.

We have so many ways of cooking foie gras, cold or hot, Bacchus chooses Opera of Duck Foie Gras because it is a gorgeous appetiser with layers of classic duck foie gras, joconde sesame biscuit and red wine jelly, with a side of sancho pepper to sprinkle to your own taste. The foie gras is served with toast and Francis Miot’s fig chutney, making a sumptuously textured bite.

We still have more to take about foie gras, but it will be better to talk about it while tasting it.