A must-have for festive meals, foie gras is one of the favorite appetizers. It is served at Christmas, weddings, or birthdays. When served cold, the usual practice is to serve foie gras with a sweet wine (Sauternes, Vouvray, late harvest Alsace wines, Saussignac). But what if this time you served your foie gras with champagne.
What is the best foie gras and champagne pairing? What to drink with your champagne?
- Foie gras and champagne pairing
- Foie gras recipes with champagne
- Which champagne to pair with foie gras?
Foie gras and champagne pairing
In collective memory, foie gras must be served with a sweet white wine. However, it should be noted that it can also be served with champagne.
Do you like to make your own foie gras terrine? What if you replaced your traditional alcohol with champagne? Indeed, many people add a strong alcohol to flavor their foie gras. It is not uncommon to see cognac or Armagnac added instead of port or Frontignan.
If you want to give body to your preparation, combine foie gras with De Lozey Blanc de Blancs aged in wood. Notes of brioche and vanilla combined with a woody touch will elegantly flavor your foie gras. You can also enjoy your foie gras with our Rosé de Saignée champagne.
Foie gras recipes to pair with champagne
The foie gras and champagne pairing can differ depending on the type of preparation. In terrine or cooked, in soufflé, or sautéed. To satisfy everyone, Maison De Lozey suggests some recipes to enjoy with De Lozey champagne.
Foie Gras Soufflé
- Approximately 400 g of foie gras mousse
- 4 eggs + 1 egg white
- 25 g of flour
- 200 ml of boiled milk
- 50 ml of De Lozey Blanc de Blancs aged in wood champagne
- A pinch of grated nutmeg
- 50 g of butter
- Salt, pepper
- Cut the foie gras mousse into cubes. Separate the egg whites from the yolks and set them aside.
- Prepare a Béchamel sauce: melt half of the butter in a heavy-bottomed saucepan and brown the flour for 1 minute. Add the milk while whisking to eliminate lumps, then season with a pinch of nutmeg, salt, and pepper. Cook over low heat for 10 minutes. Incorporate the champagne and let it cool slightly.
- Mix the foie gras mousse, egg yolks, and 15 g of butter in hazelnuts.
- Preheat the oven to 200°C (392°F). Beat the 5 egg whites until stiff peaks form and add half of them to the Béchamel sauce, making sure to mix gently to avoid breaking the whites. Then gently fold in the remaining egg whites, lifting the mixture.
- Butter a soufflé dish with the remaining butter and pour in the soufflé mixture, smoothing the top. Bake for 20 minutes in the oven, without opening the door, until the soufflé is well risen and golden. To check the degree of doneness, insert a knife blade into the soufflé: it should come out clean. Serve immediately.
This delicious foie gras preparation may not necessarily have a consistent texture. The flavor is not necessarily very pronounced. Therefore, it is possible to serve this dish with a full-bodied champagne, such as an extra brut champagne. Therefore, we recommend our De Lozey Blanc de Noirs champagne.
Discover our Extra Brut
Designed for gastronomy, this original and sophisticated cuvée surprises with its power and delicacy. Incredibly refreshing, this Extra Brut champagne reveals generous flavors.
Pan-Fried Foie Gras
- 2 slices of fresh foie gras
- 1 apple
- 100 ml of De Lozey Blanc de Blancs champagne
- Slice the fresh duck or goose foie gras into slices about half a centimeter thick.
- Heat the pan fairly high without adding any fat.
- Place the foie gras slice(s) in the pan, let cook for 4 to 5 minutes. Wipe the pan and flip the foie gras. Cook to your liking.
- Remove, season with salt and pepper - drizzle with De Lozey Blanc de Blancs champagne
- Accompaniment: slice the apples, sauté them in a little butter, and sprinkle with a little nutmeg. Serve hot.
In this hot recipe, foie gras takes on a rather sweet and fruity taste. The addition of apples as an accompaniment will accentuate this sweetness. Therefore, we suggest De Lozey Blanc de Blancs champagne, which is slightly sweet, as a perfect match for this hot foie gras dish.
Now you know everything and can enjoy our foie gras recipes. As you may have understood, the foie gras and champagne pairing is refined but also delicate. Depending on whether the foie gras is served cold or hot. Moreover, if you serve it as an appetizer, it can be complicated.
By the way, we invite you to discover the secrets of a successful aperitif with champagne. Do you want to know more about champagne and food pairings, especially to continue after foie gras, for a Valentine's Day meal? Let yourself be guided with these Valentine's Day meal ideas to enjoy De Lozey champagne.