Give Foie Gras. People will remember!

Foie Gras a symbol of French gastronomical excellence

Officially part of the protected cultural and culinary heritage of France, Foie Gras symbolises French gastronomical excellence. Learn more

Officially part of the protected cultural and culinary herit...

News

News from CIFOG

Discover the secrets of an ancestral culinary heritage

From its origins to our plates, Foie Gras has always been a treat for everyone.

Foie Gras

A symbol of exceptional regions and tradition

Discover the amazing story of Foie Gras in France, its origins, different appellations and types...

Discover its history

Our tips

Don't waste a crumb!

Follow a few simple rules to preserve the taste and delicacy of your foie gras.

Read our tips

Know-how

Foie gras, a leading French gourmet product

Discover the passion and skill of Chefs and meet the producers in their farms and at the Foie Gras fairs.

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Latest recipes
Simple, tasty, refined.
Exotic Pan Fried Foie Gras Shots
Peel the mango, pear and papaya, removing the seeds.  Cut the fruits into small dice and reserve the juice in a salad bowl. Wash the Kaffir lime thoroughly and finely grate the zest. Cut the Fo...
10 min.
Foie Gras with carpaccio of Victoria pineapple and Pitaya dragon fruit
Peel the pineapple and cut into thin, round slices. Wash the pitaya and slice into thin rounds. Cut each physalis into quarters, crush the green peppercorns. Take the Foie Gras out of the refrigera...
10 min.
Mango crisps with Duck Magret and Foie Gras
Peel the mango and cut into thin slices lengthways, if possible with a mandolin. Place the slices of mango on a baking tray lined with greaseproof paper and bake in the oven for one and a half hours ...
1 h. 40 min.
Trilogy of Foie gras with “home-made” chutney
Remove the Foie Gras from the refrigerator.  Cut the different breads into thin slices and spread with the chutney(s) of your choice. Cut the whole, mi-cuit Foie Gras and the Foie Gras terrine i...
35 min.
Cabbage stuffed with duck Foie Gras and truffles
Remove and wash 10 cabbage leaves. Cut out the hard central stalks with a small knife. Plunge the leaves into a saucepan of salted boiling water for 3 minutes to soften them, then remove. Season th...
35 min.