How should you present your Foie Gras and its accompaniments?

Place your slice of Foie Gras on a chilled plate and sprinkle a few grains of Guérande salt and some crushed pepper on the side of your plate. A bit of ”Edouard Artzner" Gewurztraminer jelly, in cubes or finely chopped, will wonderfully perfume your Foie Gras.

In order to achieve very fashionable presentation on the plate with warm and bright colors, add two pieces of sesame seed coated puff pastry pate, some cubes of Gewurztraminer jelly, and a dab of fig chutney with Sichuan pepper

You can also, using a small teaspoon, make a dumpling shape of compote or naturally sweet fig jam which you delicately place on your plate. Its peppery and woodland flavor goes equally well with a Goose or a Duck Foie Gras.

Personalize your plate by adding according to the season: a cape gooseberry, a slice of carambola, a fresh fig, etc. 

A few ideas to nicely adorn your plate without detracting from the subtle flavor of the Foie Gras:

• Pan fried walnut halves
• A little pepper sprinkled on the side of the plate
• A few sprigs of chervil
• Some fresh figs
• A bit of Gewurztraminer jelly
• A few sprigs of dill
• A small bunch of lamb’s lettuce
• A few rocket leaves
• A small bunch of redcurrants
• A few grains of fleur de sel