Whole Gers goose foie gras

What is whole foie gras?

The distinctive feature of whole foie gras is that it comes from a single bird. It therefore comes from a single foie gras (one lobe or part of a lobe). When cut, it has a beautiful, uniform color. It is seasoned just before cooking, and this seasoning is regulated. In fact, regulations define the list of seasonings authorized for whole foie gras: salt, sugar, spices, brandy, and wine.

This type of foie gras is unanimously appreciated by connoisseurs who value its authenticity above all else. 

Whole goose foie gras from the South-West

Our whole goose foie gras has been our pride and joy for over 40 years: the delicacy and rarity of this product is a treasure that we cherish every day. It comes from geese raised and force-fed on the family farm in the Gers, the iconic birthplace of this exceptional delicacy. Goose foie gras is finer and more delicate than duck foie gras, which is more rustic and powerful. The flavors of foie gras are more pronounced in the aftertaste.

The Maison Ramajo range

Our whole goose foie gras was awarded the Bronze Medal at the 2014 Concours Général Agricole in Paris, a medal awarded by the Ministry of Agriculture and Food. Goose foie gras is an exceptional delicacy for your meals. We recommend serving it cold as a starter with toasted bread. We use traditional methods to produce these exceptional products to enhance your festive tables or family meals. Discover our different weights from 180 to 440 grams, which will impress all foie gras enthusiasts.

And don't hesitate to discover our canned duck foie gras, semi-cooked or cooked, and even in the fresh section, raw foie gras to cook as you wish. And all the foie gras products that will delight your festive menus... and others!

Whole foie gras, the star of festive tables

Whole foie gras is often considered a delicacy for special occasions and celebrations because of its exceptional flavor and texture. The production of whole foie gras is considered a tradition. It is an important part of French gastronomy, recognized by UNESCO as an intangible cultural heritage of humanity! The best time to find foie gras is at the end of the year! However, you can buy foie gras directly from producers in the Gers region, for example, throughout the year.

How to serve it?

The pairing of foie gras with accompaniments is undoubtedly very important. The accompaniments should complement the flavors of the foie gras without overpowering this exceptional dish. Here are a few ideas for accompaniments to whole goose foie gras:

• Toasted bread: a classic accompaniment to whole foie gras. It provides a contrast to the melt-in-the-mouth texture of the foie gras.
• Fruit: dried or in the form of jam/candy, fruit is very popular with consumers who enjoy sweet and savory combinations.

It is important to note that when serving foie gras, you should avoid overly salty or spicy accompaniments that would mask its delicate flavor. It is also essential to serve your foie gras at the right temperature to appreciate its aromas.

Differences between whole goose and duck foie gras

Goose is known and renowned for its delicate flavor, which is less pronounced but lingers on the palate. It is appreciated by the world's greatest gourmets. A foie gras duck is significantly smaller than a goose. As a result, whole goose foie gras is also larger than duck foie gras. When cooked, whole goose foie gras melts much less than duck foie gras. Whole goose foie gras is slightly creamier and melts in the mouth.

In addition, goose foie gras is generally considered more prestigious and is available in limited quantities. Whole duck foie gras is a less expensive alternative that is available in larger quantities. Finally, we would like to remind you that preferences in terms of foie gras are subjective and depend on individual tastes.

Best recipes using whole goose foie gras 

Of course, the most common way to enjoy whole goose foie gras is on toasted bread with fruit, as described above. However, there are other equally delicious recipes using whole goose foie gras:

• Foie gras terrine: Terrine made with whole goose foie gras and spices. Cooked in a bain-marie. Serve with fig jam.
• Foie gras ravioli: Stuff ravioli dough with goose foie gras, spices, and herbs. Serve with a butter sauce.

At Maison Ramajo, we recommend tasting whole goose foie gras directly on toast to fully appreciate its flavors.