Godard-Chambon & Marrel Block of Goose… | 🦆The Bow Tie Duck Manila

Godard-Chambon & Marrel Bloc of Goose Foie Gras from PĂ©rigord

The Standard of Decadence

This beau­ti­ful paste block of fat-rich goose foie gras sets the palate alight with a lux­u­ri­ous meld­ing of gourmet flavors.


Godard-Cham­bon & Mar­rel has been mak­ing foie gras since 1878. Their goose foie gras blocks are pre­served with salt and spices to pro­long their shelf-life. Goose foie gras has a more sub­tle but­tery meat fla­vor than that its duck coun­ter­part. It express­es itself more in an extend­ed after­taste than a shock­ing first bite, over­whelm­ing the sens­es — taste and smell both — in a mul­ti­sen­so­ry culi­nary micro-jour­ney like no oth­er. This is the orig­i­nal ver­sion by Godard-Cham­bon & Mar­rel, infused with port wine for an added inten­si­ty and faint sweet­ness of flavor. 


The tex­ture of foie gras is best enjoyed when the block is han­dled as lit­tle as pos­si­ble. Cut thin­ly into your block with a warm knife and place the por­tion onto a small slice of bread with a sprin­kling of pep­per, if you wish, to flesh out the fla­vor. A swipe of French mus­tard or bal­sam­ic spread will only height­en the savory taste fur­ther. If you pre­fer to soft­en it, a dol­lop of jam or fruit pre­serve — we adore the curat­ed selec­tion from Helios Jams—or a side of crisp sliced fruit like apples or pears steeped in wine pro­vide won­der­ful com­ple­men­tary flavors.

The clas­sic wine pair­ing for this del­i­ca­cy is a sweet French Sauterne, but if you have your foie gras with fruity accom­pa­ni­ments, a Pinot Gris or Pinot Gri­gio will also serve you quite excel­lent­ly. For the red wine lovers, you’ll want an aged Bor­deaux like a St. Emil­lion or a Pomerol. Goose foie gras does go with cham­pagne, but choose one that is fresh and light to keep from over­whelm­ing its fla­vor. Or, for a non-wine night, try a pear or apple cider for just the right touch of acid­i­ty to cut through the min­er­al taste!


Long before the French took foie gras to the very pin­na­cle of haute cui­sine, the ancient Egyp­tians devel­oped the tech­nique of gav­age to pro­duce fat­ti­er fowls. The prac­tice spread through the Mediter­ranean and was adopt­ed by the Greeks and Romans, who made it a del­i­ca­cy, fat­ten­ing ducks and geese explic­it­ly for their liv­ers. Hun­dreds of years lat­er, dur­ing the Renais­sance, Jew­ish influ­ences spread what we now know as foie gras to the court of Louis XIV. From there, the foie gras went on to be deeply ingrained in the high­est cir­cles of French dining.

Storage Instructions

Unopened tins 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 tin, 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.