You often contact us to find out the differences in the preparation of our foie gras.

Whole foie gras, block of foie gras 60% pieces, “bloc” foie gras… You get lost, here’s a little reminder.

“BLOC” OF FOIE GRAS WITH PIECES: 100% extra quality foie gras
In principle it is the assembly of foie gras reduced to a paste and large pieces of liver. The legal obligation requires that there be a minimum of 30% pieces for 70% dough.

At the Domaine we have chosen to reverse the proportions: 60% pieces of foie gras for 40% foie gras paste.

This preparation is sometimes criticized, yet it deserves your full attention. It has the advantage of REGULARITY, thanks to the assembly of several livers, which we select carefully, and that of the very good performance of the product. We recommend it to you, it is our star product, the one that you prefer once tasted, for its flavor and for its consistency.

FOIE GRAS ENTIER: 100% extra quality foie gras
Either one or more lobes molded according to the capacity of the container (or a piece if the capacity of the container is less than the weight of the lobe).

Cannot contain more than 30% exuded fat, even if it is higher than in block pieces manufacturing.

We can consider this name to be the most traditional, but its flavor can be uncertain. Its taste differs depending on the jar or can, its potency simply depending on the goose or duck itself.

BLOC FOIE GRAS : 100% foie gras
Reconstituted foie gras by mechanical means.

In practice, these are foie gras which are reduced to a paste. The liver is therefore pulverized and reconstituted.

Let’s be precise, these are not the best qualities of liver that are used for this production.

This preparation is creamy and does its job very well: making aperitif toasts, stuffing poultry… In short, go for a less expensive product that will be a pleasure in the kitchen or as an aperitif!