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Castaing Mousse of Goose Liver
The mousse of foie gras or goose liver is made combined with traditional French methods that creates a smooth texture and rich flavor, and made with the finest goose and duck foie gras.
Tasting Notes from the Curator
The buttery goodness of foie gras can be used as a pâté spread on fine bread. It will make a great addition to your platter of appetizers. It will bring that extra touch of elegance to your table. Its maker, Castaing is renowned all over the world for its expertise on foie gras.
Mousse of foie gras can be served directly as it is a ready-to-eat foie gras. It can be served with toasted brioche with a sprinkle of fine salt or Truffle Salt, if you wanted a more rich taste. You can also serve with a fresh baguette with fig jam, or on a slice of crisp apple.
Mousse of foie gras can also be used to enrich and thicken a pan-sauce. In for a more indulgent treat? Serve a generous slice on top of a hot steak and enjoy.
This makes a great pairing partner to some tawny Port, a vintage Champagne, your preferred Riesling or even a refreshing Sauvignon Blanc or Chardonnay.
From the Ambassador for great French Gastronomy
Founded in 1925, Castaing distributes its foies gras and gastronomic products worldwide among prestigious hotels, restaurants, department stores, delicatessens, traditional shops and caterers willing to introduce their costumers to the most authentic taste of their local products.
Based in Landes, a few kilometres from the hometown of its historic founder Joseph Castaing, this company attentively subscribes to the culinary tradition of South West France. For more than 100 years, the company has been reinventing itself, whether in its recipes or its packaging, all the while meticulously selecting its raw materials and preserving its savoir-faire.
Store in a cool dry place. Has a shelf life of 4 years when unopened. Refrigerate leftovers accordingly.