Caviar and Foie Gras – The Perfect Pairing


Caviar and foie gras are two amazing dishes with a unique flavor. Their combination can give great gastronomic pleasure to true gourmets. Next time you buy caviar, you should definitely add a jar of foie gras to it. These two products are healthy and tasty separately, but their duet will undoubtedly delight the taste buds of connoisseurs. Having tasted this unique cocktail of caviar and pâté flavor once, you will never be able to deny yourself the pleasure again.

Bester Caviar has unique offers for those who prefer to buy caviar online, In the product list you can choose fresh caviar and foie gras. Don’t forget to treat yourself.

How and why is foie gras considered a delicacy?


First, let’s say that foie gras is hypertrophied goose or duck liver. It has a delicate buttery flavor, the richness of which cannot be compared with pâtés or mousses made from the common liver of these birds. This product is obtained through a specific feeding process.

The process of making the product has been a subject of controversy over the years. Animal advocates insist on stricter treatment of manufacturers and demand that the technology be banned. However, manufacturers have found a way out of this situation on the basis of scientific facts. For example, when birds prepare for migration, they naturally begin to forage to maximize their supply of nutrients. Therefore, by taking advantage of migration cycles, producers have eliminated the need for forced feeding.

Today, this delicacy is a national treasure of France, and we associate it exclusively with this country, although it was already known in ancient Egypt, Greece and Rome. It was forgotten after the fall of the great civilizations, and already in the Middle Ages in France, the product was widely known for several centuries.

Is Foie Gras Good? This product is known for its high content of vitamins and minerals. is the best source of Vitamin A, B12, Iron and Copper. Despite its fat content and calories, the product helps reduce cholesterol levels because it does not contain saturated fat.

As we know, ducks and goose liver To produce this delicacy is used. The latter are used less frequently, due to the greater susceptibility of geese to diseases, which makes this type of product exclusive. The price of this delicacy is about a third more than that of duck liver. However, the complexity of the flavor bouquet also affects value creation. It can be safely said that it is more sophisticated and complex. Foie Gras is included in the list of the ten most expensive products in the world. Its inaccessibility makes it a most desirable delicacy.

As for duck products, only the liver of moulard birds is used to produce this delicacy. Its taste is brighter and more understandable. Chefs often call it “country straight” and prefer to work with duck liver. This is because its flavor properties are more stable. There are four known degrees of readiness for this delicacy:

  • Raw;
  • fresh;
  • partially cooked;
  • Fully cooked (canned).

Recently, a new type of blast-frozen liver has been presented to the attention of consumers. Instantly frozen product retains all valuable and taste qualities. You can prepare the liver for cooking by defrosting it slowly in the refrigerator. The product will not lose its taste and fatty parts if all the rules are followed.

For cooking a delicacy in a frying pan, it is logical to use only models with non-stick coating. The slices are placed on a well-heated surface without oil. The process should be very quick. You should not be distracted from the task so as not to spoil the product. The fire during cooking should be constant, with medium power. A weak product will melt an expensive product, and the liver will burn out over high heat, which will lead to bitterness and loss of a luxurious taste variety.

It is possible to distinguish a quality product even on the basis of external characteristics. For example, an excellent fresh liver has a uniform structure, is uniformly soft and elastic to the touch. The color of the product is creamy, pink or yellowish.

The basis of foie gras are sweet and sour berries and fruits. Such service is more common in restaurants. However, in combination with black caviar, the liver opens up new flavors. Moreover, goose and duck products will play in completely different ways. This combination expands the idea of ​​connoisseurs eating cuisine. The variety of tastes does not leave anyone indifferent.

Combination of caviar and foie gras


Foie gras with caviar has an excellent specific taste and can delight every gourmet. However, their combination opens up a new flavor for connoisseurs. Caviar Truffles and Foie Gras or Foie Gras Canape will turn your mind to the divine delight of the pairing of dishes. By preparing such dishes for your guests, you can not only pamper them but also surprise them. You’ll impress a true foodie with this bold combination.

Foie gras slices, seasoned with salt and pepper, pan-fried and garnished with sturgeon caviar, a real Jathragni Anand, This is the easiest and fastest way to discover a new taste. It only takes a minute to heat the liver in a pan. There is no need to use oil as the composition already contains a sufficient amount of fat. This appetizer is easy to prepare if you want to surprise and treat unexpected guests.

Another simple recipe is foie gras canapes. Magnificent delicacy will decorate any table, and guests will be delighted with the wonderful taste of this snack. Fill the tartlets with mousse or elite goose or duck liver pâté, top with soft cheese and put in the oven for a few minutes. Finally, put the caviar on top of the melted cheese. The audience’s admiration is guaranteed by the presence of both a chic snack and flavoring features. Compliments about your culinary abilities are sure to be appreciated.

These two products can be combined not only as an appetizer. A wonderful mango salad will delight even the most sophisticated audience. To make it you will need cabbage, mango, foie gras and caviar. Use olive oil, mustard and apple cider vinegar for dressing. Salt and pepper can be added to the salad at the end to taste. Mix the chopped cabbage and mango cubes with the dressing and send to the fridge for two hours to cool and marinate. Add liver and caviar just before serving. Light but nutritious salad will not leave anyone indifferent.



It is important to buy dishes from proven and sustainable producers. The temperature regime and storage conditions must be strictly observed. The circle of loyal customers and positive reviews demonstrate the quality of the products.

Exquisite dishes can bring a festive mood to even the most ordinary of days. So do not deprive yourself of pleasure!

Leave a Comment