3 Michelin StarsLuxury Ingredient
Foie Gras
Foie gras—literally "fat liver"—divides diners between those who consider it barbaric and those who revere it as one of France's greatest culinary achievements. Duck or goose liver, fattened through a feeding process called gavage, transforms into a silky, almost buttery delicacy with a rich, savory flavor unlike any other ingredient. The best foie gras comes from Périgord, France, where producers have perfected the craft over centuries. When prepared correctly—seared quickly at high heat to create a caramelized crust while leaving the interior barely warmed—foie gras melts on the tongue, releasing waves of umami and a subtle sweetness. Michelin-starred chefs pair foie gras with contrasting flavors to cut its richness: pickled fruit, aged balsamic, or tart berry reductions. Some, like those at Oriole, playfully juxtapose foie gras with unexpected partners like pickled strawberries, creating a dish that's simultaneously familiar and revelatory.
Origin: Périgord, France
Season: Year-round
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Featured Experiences
Where to Experience Foie Gras
These restaurants feature exceptional preparations of Foie Gras, curated by our concierge team for discerning diners.
3 Michelin Stars
2 Michelin StarsThe Story of Foie Gras
Foie gras—literally "fat liver"—divides diners between those who consider it barbaric and those who revere it as one of France's greatest culinary achievements. Duck or goose liver, fattened through a feeding process called gavage, transforms into a silky, almost buttery delicacy with a rich, savory flavor unlike any other ingredient. The best foie gras comes from Périgord, France, where producers have perfected the craft over centuries. When prepared correctly—seared quickly at high heat to create a caramelized crust while leaving the interior barely warmed—foie gras melts on the tongue, releasing waves of umami and a subtle sweetness. Michelin-starred chefs pair foie gras with contrasting flavors to cut its richness: pickled fruit, aged balsamic, or tart berry reductions. Some, like those at Oriole, playfully juxtapose foie gras with unexpected partners like pickled strawberries, creating a dish that's simultaneously familiar and revelatory.
Origin
Périgord, France
Peak Season
Year-round
Chef Perspectives on Foie Gras
Hear from the chefs who have mastered this ingredient at their restaurants.
"Thinly pounded yellowfin tuna on toasted baguette with a layer of foie gras and shaved chives."
Le Bernardin
Le Bernardin →"Classic French foie gras torchon served with spiced fig compote and toasted brioche."
Le Bernardin
Guy Savoy →"Silky foie gras mousse layered with pickled strawberries and brioche crumbs."
Le Bernardin
Oriole →Seasonal Availability
Foie Gras is at its peak during Year-round.
Plan your dining experience during these months to enjoy this ingredient at its finest. Many of our partner restaurants offer special seasonal tasting menus featuring Foie Gras.
Restaurants Serving Seasonal Foie Gras
- Le Bernardin
- Guy Savoy
- Oriole
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