Firstly, I will briefly explain what a “Foie Gras” is, the main ingredient is of course a lovely plump pink Goose liver (400-500 grams), you clean and de-vein the goose liver and then season with salt and pepper. Then you lay the liver in a small terrine dish and feel free to add a large tablespoon of Sauternes ( A sweet white wine). Then you cook the liver at a low heat for about two hours (95°) in a bain-marie. Allow to cool and leave in fridge 24 hours. You then serve with some warm toast.
If you like “Foie Gras” or you want to try it and see what all the fuss is about then you must try Divay’s Foie Gras. Divay is one of the best in the world. Divay showed me their orders that they have for Christmas from all over the world.
Divay has a shop at 4 rue Bayern 75017 (Metro Ternes) open Tuesday to Saturday 08.00 – 19.00.
The Foie Gras is sold in porcelain dishes for the following prices,
250g €43 3-4 people
500g €76 6-8 people
1 kilo € 122 12 – 16 people
Divay have said that you may try the “Foie Gras” free of charge at the shop!
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March 26th, 2010 at 1:05 PM
Thank you very much indeed, I was on a fleeting visit to Paris last week and this information helped me a lot, thank you very much indeed and the foie gras was delicious, keep up the good work.