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Foie Gras & Paté
Petrossian offers foie gras in its pure form and in superb variations to please individual tastes, styles, and occasions. Our different varieties each have unique character, such as the velvety foie gras mousse and the Port-seasoned pate. Discerning palates will celebrate the subtle distinctions.- Petrossian foie gras serves as a centerpiece to luxurious recipes, or as the main attraction for an appetizer platter.
- Truffles give every dish a uniquely French flavor.
- Saucissons and prosciutto are a brilliant combination with our selection of red wines.
FAQ for Foie Gras, Paté, and Cheese
What additives are present in the Foie Gras?
Only salt, pepper & either Port or Armagnac are sparingly added in order to maintain the products' original purity.
Duck Vs. Goose
The goose liver combines sweetness & delicacy; duck liver generally offers more flavor & character.
How is it prepared?
The whole livers are slowly poached in our special bouillon, authentically Périgordian & extremely subtle in taste. The idea is to bring out the characteristics of its original state.
How should it be served?
Serve in a very simple manner, generally at the beginning of a meal with lightly toasted bread. One good slice of 2.5 - 3.5 ounces per person is sufficient. Present without garnishes or any kind of accompaniment that would alter its taste.
What does "mi-cuit" mean?
Partially cooked.
Is the Foie Gras "mi-cuit"?
Petrossian's terrine of Foie Gras is indeed, "mi-cuit" and can be conserved for a limited period of time, as mentioned on the packaging. It is available in roulad and in jars.
What serving utensils are needed?
The fresh foie gras must be sliced with a long and thin-bladed knife that has been dipped in hot water.
What wines accompany the foie gras best?
There are those who prefer the vintages Sauternes, Juraçon or Monbazillac, whose mellowness goes well with that of foie gras. There are those who prefer stronger wines, more invigorating, like Bordeaux, Madiran or Cahors which "scrape" the palette a little & offer a pleasant contrast to the foie gras.
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