Castaing Bloc Of Goose Foie Gras

TASTING NOTES FROM THE CURATOR

With a rich indulgent flavor, the Castaing Bloc of Goose Foie Gras is a great quality foie gras, prepared by foie gras specialists in Landes. It’s made with delicate liver chunks, melded together to form a bloc. It has a silky mouthfeel, with a decadent taste—subtle and buttery, rich and filled with umami flavor.

PREPARATION AND PAIRINGS

Slice your Castaing Bloc of Goose Foie Gras and place it onto some toasted bread. Don’t spread it! You can top it with a dollop of fruit preserve or fig chutney. Or even a thin slice of apple or pear. You can also put a little smear of French mustard on top to complement its savory flavors. For drinks, enjoy it with a glass of Pinot Gris or a French Sauterne.

A LONG LINE OF EXCELLENCE

The Castaing family have been at the forefront of fine French gastronomy for generations, from as far back as 1900. But it wasn’t until 1925, when Joseph Castaing founded Maison Castaing that the family cemented its role as ambassadors of fine food. Located in Landes in the South of France, the company makes and distributes the finest foie gras, terrines, confit, and other gastronomic delights to various prestigious hotels, restaurants, retailers, and delicatessens worldwide.

Storage Instructions

Unopened cases of foie gras can be kept in the pantry for up to 4 years at a temperature of 10 to 15°C. Once you open the case, transfer the foie gras into an airtight glass container and it will keep in the fridge for up to 3 days. Bring it to room temperature before serving.