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Whole foie gras is the most traditional liver for enthusiasts of this French excellence product. It consists of an entire liver, that is to say, a complete lobe, one hundred percent fresh, cooked and jarred to ensure you the best culinary experience. Whole foie gras is a symbol of the pleasures of the table with its incomparable flavor in the mouth and its refined taste.
Our Foie Gras from the South-West, prepared in the heart of Gers
One or two pieces of lobes are seasoned with salt and pepper, then placed directly in the jar. It is the dish that truly conveys the sharing of an important moment, perhaps unique in everyday life.
Ingredients: Duck Foie Gras (Origin Gers - France), Salt, Pepper.
Average nutritional values per 100g: Energy 2170kJ/526Kcal; Fat 54.6g of which saturated fatty acids 23g; Carbohydrates 0.026g of which sugars 0.026g; Proteins 8.41g; Salt 1.11g.
Marmiton loved it
Origin: Gers, FranceNet weight: 180g
Ingredients: Duck foie gras (origin Gers), salt, pepperPackaging: Hermetic glass jarStorage: At room temperature before opening; in the refrigerator after openingServings: 3 to 4 people
This foie gras stands out for its simplicity: no additives, no preservatives, just the essentials.The liver is seasoned with salt and pepper, then jarred, offering a melting texture and an authentic taste.A preparation that respects the Gers tradition, highlighting the quality of the raw product.
This product was awarded a bronze medal at the Concours Général Agricole in Paris 2025, attesting to its quality and authenticity.
Preparation: Take the jar out of the refrigerator 15 minutes before tasting to release all the aromas.
Serving: Slice with a fine-bladed knife previously heated for clean slices.
Pairing: Lightly toasted country bread, onion or fig confit.
Available for purchase on the official Esprit Foie Gras website, with delivery options in France and internationally.
Yes, as long as the jar is unopened, it can rest gently in a cupboard. Once opened, it goes in the fridge, well wrapped, and should be consumed within 3 days to avoid a gastronomic disaster.
Lightly toasted country bread, fig bread, or even toasted brioche if you want to go for a festive touch. Avoid industrial sandwich bread; it’s like drinking champagne from a plastic cup.
No. Just duck foie gras, salt, and pepper. That’s it. No lactose, no gluten, no nasty surprises.
A true cultural treasure, our whole foie gras is prepared in the purest Gers tradition for which we have been awarded multiple times. Rich in ancestral know-how, we share our love for “good food,” providing a moment of indulgence and pleasure with this exceptional Gers product.
Our whole duck foie gras from Gers comes from a traditional outdoor farm. The duck is an emblematic animal that has contributed to the reputation of the southwest and its terroir, to which we are very attached. Always sought after and loved for its meat and fat, the duck plays a part in the culinary excellence of France.
Committed to Gers traditions, the feeding is done with grain corn according to ancestral methods
Whole foie gras is the most traditional liver for enthusiasts of this French excellence product. It consists of an entire liver, that is to say, a complete lobe, one hundred percent fresh, cooked and jarred to ensure you the best culinary experience. Whole foie gras is a symbol of the pleasures of the table with its incomparable flavor in the mouth and its refined taste.
Our Foie Gras from the South-West, prepared in the heart of Gers
One or two pieces of lobes are seasoned with salt and pepper, then placed directly in the jar. It is the dish that truly conveys the sharing of an important moment, perhaps unique in everyday life.
Ingredients: Duck Foie Gras (Origin Gers - France), Salt, Pepper.
Average nutritional values per 100g: Energy 2170kJ/526Kcal; Fat 54.6g of which saturated fatty acids 23g; Carbohydrates 0.026g of which sugars 0.026g; Proteins 8.41g; Salt 1.11g.
Marmiton loved it
Origin: Gers, FranceNet weight: 180g
Ingredients: Duck foie gras (origin Gers), salt, pepperPackaging: Hermetic glass jarStorage: At room temperature before opening; in the refrigerator after openingServings: 3 to 4 people
This foie gras stands out for its simplicity: no additives, no preservatives, just the essentials.The liver is seasoned with salt and pepper, then jarred, offering a melting texture and an authentic taste.A preparation that respects the Gers tradition, highlighting the quality of the raw product.
This product was awarded a bronze medal at the Concours Général Agricole in Paris 2025, attesting to its quality and authenticity.
Preparation: Take the jar out of the refrigerator 15 minutes before tasting to release all the aromas.
Serving: Slice with a fine-bladed knife previously heated for clean slices.
Pairing: Lightly toasted country bread, onion or fig confit.
Available for purchase on the official Esprit Foie Gras website, with delivery options in France and internationally.
Yes, as long as the jar is unopened, it can rest gently in a cupboard. Once opened, it goes in the fridge, well wrapped, and should be consumed within 3 days to avoid a gastronomic disaster.
Lightly toasted country bread, fig bread, or even toasted brioche if you want to go for a festive touch. Avoid industrial sandwich bread; it’s like drinking champagne from a plastic cup.
No. Just duck foie gras, salt, and pepper. That’s it. No lactose, no gluten, no nasty surprises.
A true cultural treasure, our whole foie gras is prepared in the purest Gers tradition for which we have been awarded multiple times. Rich in ancestral know-how, we share our love for “good food,” providing a moment of indulgence and pleasure with this exceptional Gers product.
Our whole duck foie gras from Gers comes from a traditional outdoor farm. The duck is an emblematic animal that has contributed to the reputation of the southwest and its terroir, to which we are very attached. Always sought after and loved for its meat and fat, the duck plays a part in the culinary excellence of France.
Committed to Gers traditions, the feeding is done with grain corn according to ancestral methods
