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The goose mousse is a fine and creamy pâté primarily made from liver and goose meat (18%) and poultry.

It is a high-end French cuisine product, gourmet, associated with luxury and exclusivity.

Characteristics:

• Difference with foie: Foie gras is the whole liver, pure and luxurious, while foie mousse is a lighter and more accessible version made from foie, with a creamy texture and softened flavor.
• Unique texture and flavor: its creaminess and smoothness allow for a lighter pâté than foie gras, with a refined and delicate taste.
• Flavor: refined, elegant, and with a French touch; an equilibrium is sought between the intensity of the liver and the smoothness of the emulsion.

It is very versatile as it can be served in appetizers, canapés, meat fillings, or even in innovative recipes like savory chocolates.

Perfect pairing: it pairs very well with wines (white, light reds, or sparkling) and with artisan breads, making it a star element at celebrations.

In summary, goose mousse is a gourmet product that sits between pâté and foie gras, but with a lighter and creamier texture; ideal for those seeking a refined and versatile flavor in the kitchen.

It is a gastronomic indulgence whose consumption conveys pleasure and sophistication in a special moment, making it attractive for significant occasions.

Animal origin: Goose