FOIE GRAS WITH TRUFFLE

Also known as Tuber Melanosporum , the Périgord black truffle is one of the most sought-after truffle varieties in the world. Originally from the South-West of France, it takes its name from the Périgord region. This truffle is also nicknamed “ black diamond ” because of its dark exterior appearance and its high price.

The Périgord truffle grows in limestone soils and likes temperate climates, which makes Périgord perfect for it. Irregular in shape, generally rounded or oval, with rough black skin, the interior of this truffle is deep black dotted with fine white veins.

Tuber Melanosporum has an intense and inimitable flavor, with delicate notes of undergrowth, mushrooms and musk. It goes perfectly with many dishes, such as pasta, scrambled eggs, potatoes or even sauces.

Maison Henras truffled foie gras is a true gourmet dish that combines two refined flavors in a single bite. A rich foie gras and the intense scent of black truffle. Don't know what to pair it with to highlight this exquisite combination?

Truffled foie gras goes perfectly with slices of toast or grilled country bread. Serve thin, beautiful slices of truffled foie gras on lightly toasted toast, they will provide a crispy texture and contrast with the texture of the foie gras. Your aperitif will only be better.

You can also accompany your foie gras with a fruit chutney , such as fig or onion. This chutney will bring a sweet and tangy touch, for a starter or aperitif rich in flavors.

Finally, it is also possible to serve your truffle foie gras as a salad , for a lighter option. Simply accompany it with baby salad greens dressed with a balsamic vinegar vinaigrette for a simple and elegant starter.

Have you just bought or made truffled foie gras but you don't know how to enjoy it? Indeed, this exceptional dish requires special attention to fully appreciate its flavors.

First of all, temperature is an important factor in enjoying quality foie gras. In fact, we advise you to take your foie gras out of the refrigerator 20 to 30 minutes before serving it . This time before tasting it will allow it to fully express its flavors.

Then, cutting is another important point. It is essential to use a thin-bladed knife with a good sharpness to be able to cut thin, beautiful slices of truffled foie gras. Always make sure your knife is clean and hot so as not to crush your foie gras when cutting.

Finally, the accompaniment of your foie gras is important to allow for the most delicious culinary experience. Indeed, your foie gras will pair perfectly with grilled toast, chutneys or a salad.

To prevent the foie gras from turning black, several tips can be implemented. Indeed, if you make your own truffle foie gras, some precautions are necessary.

First of all, handle the foie gras with care because too rough handling can damage it and thus promote its oxidation. Then, it is recommended to cover it with cling film to protect the foie gras from the air.

Another tip : use hot water to rinse the foie gras after deveining it. This helps remove impurities and prevent oxidation.

Finally, it is essential to respect the cooking time. Cooking for too long can cause the foie gras to darken. So be sure to monitor the cooking carefully and adapt the time according to the size of your lobe of foie gras. Don't forget to incorporate the pieces of truffle before cooking so that the aromas diffuse well during cooking.

Otherwise, to avoid any darkening of your foie gras, you can turn to foie gras from Maison Henras, a superior quality truffle foie gras.

The presentation of your plate of foie gras with black truffle must combine elegance and simplicity to enhance this exceptional dish. Start by choosing a plate with a size adapted to your foie gras. Use a light-colored plate to bring out the color of the foie gras and truffle.

Then, delicately place your slice of foie gras in the center of the plate. You can add a few shavings of black truffle around it for a chic and refined presentation. Next to it, place your side dish such as grilled toast or country bread.

To add color to your dish, add some young salad leaves seasoned with vinaigrette. A touch of fruit chutney on the side of the plate will add a sweet and complementary note to the flavors of the foie gras.

To finish, a pinch of fleur de sel and a turn of the pepper mill will enhance the aromas of your foie gras with black truffle.

Spreading foie gras may seem tempting, but this will alter its taste, by modifying its texture and the distribution of its flavors.

• Texture : Foie gras has a specific consistency, which is lost when spread. Leaving the foie gras in slices brings out its melting texture which contrasts with the crispness of the bread.
• Distribution of flavors : Spreading foie gras can cause an overload of flavors on a small surface area of ​​bread. Prefer thin slices allowing for better distribution and thus a more balanced tasting.

Tasting foie gras is a precious moment, don't spoil it by spreading it.

Our pricing policy on our truffled foie gras is mainly due to the fact that our selected duck foie gras are whole livers from French breeding. This liver was specially chosen for its texture and rich taste.

In addition, the price of our truffled foie gras is explained by the presence of this beautiful black diamond that is the Périgord truffle. Indeed, our truffles are selected from the best vintages then integrated into our foie gras without the addition of any aroma, with only the true taste of black truffle.