Which spices for foie gras? Which pepper for foie gras?

Foie gras is a dish that readily accepts spices. Whether spices, herbs or peppercorns, they'll go wonderfully well with your foie gras. The foie gras should remain the centerpiece of the dish, while the spices and peppers add a delicate, fragrant touch. It's important to use spices sparingly, and not too strong.

 Peppers: There's a whole range of good peppers to pair with foie gras. You can play with different maturities: a green pepper for a fresh, herbaceous note, a black or yellow pepper for strength and fragrance, or sweetness with a red pepper. All renowned, grand cru peppers are perfect. Here's a list of quality peppers. We recommend a Kampot pepper or our Yupanqui pepper.
You can experiment with faux peppers such as Timur pepper for tangy notes, Sichuan pepper for lemony warmth and finally our favorite, Voatsiperifery wild pepper from Madagascar, which brings out remarkable notes of undergrowth and mushrooms. Baie Rose is also very interesting to use.
 
Spices and herbs:
Fresh herbs work well with liver, so start with parsley, chives, dill, coriander or basil. It's best to use fresh herbs, as dried ones have little taste. Note that we're talking about coriander leaves (and not the coriander seed, which is another product).
 Many spices can be combined with foie gras: Saffron, Cinnamon, Nutmeg, Clove, Ginger. But the queen of spices (or rather, a blend) is four-spice! Made up of cinnamon, nutmeg, clove and pepper, it's the perfect combination for foie gras.
Our recipe for homemade foie gras with four spices.

If you're not sure, take a look at our set of foie gras spices, created with Fabien Pairon, Meilleur Ouvrier de France Charcutier Traiteur.

Max Daumin

Max Daumin spices

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