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.

What to know
Storage Instructions

TASTING NOTES FROM THE CURATOR

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.

PREPARATION OR PAIRINGS

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!

AN HISTORIC DELICACY

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.

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.

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