Jams and Foie gras

Your choice:

• Saumur Champigny onion confit with mustard seeds
• Fig, onion and Voatsiperifery pepper
• Apple, onion and apple balsamic ,La Pommée 
• Mango with sweet spices 
• Coteaux du Layon shallot confit
• Williams pear with truffle
• Apricot with Timut pepper
• Wild bilberry

Sweet and sour, subtle allies

• Saumur Champigny onion confit with mustard seeds: Its vinous, slightly spicy character elegantly enhances the richness of foie gras. Perfect for semi-cooked foie gras.

• Fig, onion and Voatsiperifery pepper: The natural sweetness of fig and the unique aroma of pepper add an exotic, refined touch. A perfect match for pan-fried foie gras.

• Apple, onion and apple balsamic ,La Pommée: A balance between acidity and sweetness that enhances the fatty notes of foie gras, ideal for presentation in terrines.

• Mango with sweet spices: An exotic option for those looking for an exotic taste experience. Perfect with foie gras served as toast.

• Shallot confit with Coteaux du Layon: The sweetness of the shallot confit combined with the mellow wine creates an elegant combination, perfect for classic or even lightly seasoned foie gras.

Jams for a refined sweet touch

• Williams Pear with Truffle: A luxurious, festive alliance. The finesse of the pear and the intensity of the truffle elevate the foie gras to a gastronomic level.

• Apricot with Timut pepper: The tart sweetness of apricot combined with the citrus notes of Timut pepper create a surprisingly delicious contrast.

• Figue de Solliès: A timeless classic that brings out the rich, velvety taste of foie gras.

• Wild blueberry: An original alternative for those who like tangy, fruity notes. Perfect with lightly seared foie gras. 

Tasting tips

Texture: For foie gras mi-cuit or terrine, use a sweet and sour sauce; for pan-fried foie gras, use a jam.

Quantity: Serve a small dab of condiment to avoid masking the taste of the foie gras.

Serving suggestions: Serve with lightly toasted bread, plain or with dried fruit, for a perfect contrast.