Have you ever wondered about what types of foie gras there are out there and which of those are best to choose from?
Like the ones on the shelves at your supermarket, or the pan fried foie gras served at fine restaurants or the foie gras freshly home made at dinner parties ? Most people are familiar with Pâté or Terrine.
Pâté (UK /ˈpæteɪ/ or US /pɑːˈteɪ/; French pronunciation: [pɑte]) is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or brandy (often cognac or armagnac). Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling. – Source: Wikipedia
Terrine (French pronunciation: [tɛ.ʁin]) is a French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients.Terrines are usually served cold or at room temperature. Most terrines contain a large amount of fat as well as pork, although it is often not the main ingredient: Many terrines are made with typical French game meat, like deer and boar (which are generally not eaten any other way in France). Source: Wikipedia
VIVIN Gourmandises have put together a little lesson in foie gras quality so next time you like to select some delicious foie gras, you are able to tell the difference between quality, taste and value which best suits you!