The well known French chiefs, represent the best products and so the foie gras
Little story about a huge Cuisine
For 200 years, the very best of the cuisine really appreciate the foie gras. At the 18th century, with the first restaurants as we know today, the chiefs appear, ones of the best are Escofier, Antonin Carême, Jules Gouffé… they all will excel preparations of foie gras ans inspire the chiefs of the end of the 20th century.
Nowadays, a sweet gastronomy will see the light, Bernard Loiseau, the brothers Troisgros… will also improve the foie gras. In our South West Region, Michel Guerard, Helene Darroze… are the figures of the duck foie gras. There are too much huge chief, to name all of those who reveal the real taste of the liver, but we can talk about the association of “Les Toques Blanches”. It is a group of chiefs who want to forward knowledge, a precious help brought to the young cookers in order to forward our gastronomic traditions.
The best recipes of foie gras may be still unknown!
In this website, you will find recipes created by members of this association, we thank them a lot.
Which wine suits the best to foie gras?
A lot of wines can suit to the foie gras, especially Sauternes, Montbazillac thanks to the sugar inside of it. Actually the best are white wines, with a little fruity taste like Jurançons, Coteaux de Layon, Vouvray, Gewurztraminer and also some Champagne which make it sweeter.
One of the best way to present it, is with red wine like Cahors, Madiran or Medoc and Pomerol.