Over the centuries, foie gras has become one of the icons of French gastronomy.
Foie gras is so versatile that it has found its place in a variety of other cuisines, including Italian, Spanish, Japanese, Thai and contemporary American to name a few.
It is traditionally served hot (pan-seared) or cold (terrine or “torchon-style”) but there are hundreds of ways to prepare it. It is all up to each Chef’s creative talent.