Foie gras
Foie gras in Spanish
Foie gras is a type of liver that is popular in French cuisine. It is often served as a pâté or mousse. Foie gras pairs well with other rich ingredients, such as truffles, cream, and butter. It can also be paired with acidic ingredients, such as vinegar, to balance out the flavors.
See what combines with both.
What combines with foie gras
Classic partners
Reliable matches
Also good with
- Allspice
- Apricots
- Autumn
- Bacon
- Banyuls vinegar
- Beef
- Black truffles
- Cabbage
- Canadian cuisine
- Chives
- Endive
- French cuisine
- Ginger
- Grapeseed oil
- Japanese salt
- Kosher salt
- Leeks
- Lobster
- Luxurious
- Lychees
- Mangoes
- Nutmeg
- Olive oil
- Onions
- Pheasant
- Pistachios
- Plums
- Quail
- Quatre épices
- Raisins
- Rhubarb
- Shallots
- Squab
- Steak: filet mignon beef
- Strawberries
- Tomatoes
- Verjus