Each box contains two bottles of each wine presented below. We curated these wines for the Holiday season. Enjoy the tastes of these excellent wines with friends and family, or add them to your wine cellar for a special occasion.
Each box contains a selection of French products, carefully curated for you. Either you can taste and eat them during the Holiday season with friends and family, or you can keep them for a special occasion.
Saffron Champagne Jelly bring two noble products together. The combination of champagne and saffron turns what could have been a bland jelly into a luxurious gourmet experience.Discover
This block of Duck Foie Gras from South-West of France with Espelette Pepper will allow you to experience the ultimate gourmet experience that French gastronomy has to offer.Discover
This homemade fig chutney will take you on a delicate journey where the sweetness of the fig will enhance your cold or grilled meat, pasta, appetizers, and of course Foie Gras.Discover
This homemade onion chutney will take you on a delicate journey – with the sweetness of the onion enhancing all of your cold or grilled meat, pasta, appetizers, and of course, Foie Gras.Discover
Fleur de Sel is the gastronomic salt par excellence. Known for its brilliant and fine crystals, the colour of the light white clouds of the islands, it is delicately "picked" from the surface of the salt marshes.Discover
The Foie Gras is a very delicate and gourmet product. This gastronomic experience is designed to enhance the flavours with a selection of products imported straight from France. Your French Foie Gras experience is going to be revealed.
Foie Gras is essentially goose or duck liver. The name refers to 'fatty liver' in French. Its origins go all the way back to the ancient Egyptians, who noticed their geese would eat big amounts of food during the winter, which resulted in their livers expanding. The Egyptians soon started eating goose liver, bridging it with them on the way as sustenance on their trips down the Nile River.
Ultimately, Foie Gras became more mainstream when French chef Jean-Pierre Clause refreshed the recipe and perfected it into a royal dish. Foie gras went from obscure to renowned throughout Europe, becoming a favourite of artists, including Alexander Dumas and Italian composer Rossini. The King of France, Louis XVI, declared Foie Gras as "The Dish of Kings."
Ensure you have kept the Foie Gras and the chutney in the fridge to preserve all the aroma. When you want to use them, don't forget to let them out of the fridge an hour before starting to have them at room temperature.
Eaten the Foie Gras too cold or too hot, the Foie Gras will tend to alter some of its flavours.
After removing the top and bottom lid, push the block of Foie Gras on a plate. Cut it into thick slices. Not too thin but not too thick either. The ideal width is 1cm or 0.5' inches. French Foie Gras connoisseur uses a specific knife or Foie Gras cutting wire to offer the guests the nicest slices. We recommend you dip the knife into some hot water since it will help make a clear cut instead of deconstructing the foie gras into little pieces.
It can be enjoyed on its own, on a slice of the artisan gingerbread. If you like it crisp, you can toast it before but wait a few minutes before putting the Foie Gras on it. The gingerbread spices such as cinnamon and nutmeg will give more power to the delicate taste of Foie Gras.
You should drop a teaspoon of Fig or Onion Chutney on the top to create a perfect combination. Another possibility is to replace the chutney with the Saffron Champagne Jelly, which will bring the festiveness of champagne with the ethnic taste of saffron together. A gourmet combination like you have never tasted before.
Then, add a pinch of Fleur de Sel (salt), which will enhance every single flavour of every single of the products you've used. It will reveal the taste of the Espelette pepper Foie Gras, redefine the gingerbread's uniqueness, and highlight the delicateness of the champagne jelly.
You are now ready to experience the gourmet Foie Gras Box the French way. You can taste it again with the combination that you prefer.
All the chutneys and jelly can be kept in the fridge for a couple of weeks. The Foie Gras and the gingerbread will need to be consumed within a couple of days after opening.