Dish guides
What is foie gras?
Foie gras ("fat liver") is the liver of a duck or goose that has been fattened by force-feeding, served either cold as a smooth terrine with toasted bread and a sweet chutney, or hot as a seared slice. In France it's a luxury starter (entrée), and most of what you'll see on menus is duck.
- At a glance
- Foie gras
- Fattened duck or goose liver, served as a cold terrine or seared.
- Pronunciation
- Say it like fwah GRAH · IPA /fwa ɡʁɑ/
- Also written as
- foie gras de canard, foie gras maison, terrine de foie gras, foie gras mi-cuit, foie gras poêlé, foie gras d'oie, bloc de foie gras
What’s in it
Core ingredients
- fattened duck or goose liver
- salt and pepper
Often added
- Sauternes, port, Armagnac or cognac in the seasoning
- toasted brioche, country bread or pain d'épices (spiced bread)
- fig, onion or fruit chutney
- fleur de sel
- a sweet wine glaze or fruit sauce when served seared
Allergens
| Allergen | How likely |
|---|---|
| Gluten | Often contains |
| Sulphites | Often contains |
| Dairy | Sometimes contains |
| Eggs | Sometimes contains |
| Tree nuts | Sometimes contains |
| Peanuts | Rarely contains |
| Shellfish | Rarely contains |
| Fish | Rarely contains |
| Soy | Rarely contains |
| Sesame | Rarely contains |
| Diet | Suitable? |
|---|---|
| Vegetarian | No |
| Vegan | No |
| Pescatarian | No |
| Halal | Depends — There's no pork, but terrines are often seasoned with wine or brandy, and the bird would need to be halal-slaughtered; ask before ordering. |
| Kosher | Depends — Kosher foie gras exists, but ordinary French restaurants are not kosher kitchens. |
| Gluten-free | Depends — The liver itself has no gluten; the toast, brioche or spiced bread served with it does. Ask for it without bread. |
Allergen and calorie details are AI estimates based on the menu and typical recipes. They can be incomplete — if you have a serious allergy, always check with the staff.
What it is and how it's made
Under French law, foie gras means the liver of a duck or goose fattened by gavage, force-feeding with maize (corn) in the last weeks of the bird's life. This swells the liver to many times its normal size and gives it a soft, buttery texture. The practice is controversial on animal-welfare grounds. Several countries and jurisdictions ban force-feeding, and some also restrict the sale of foie gras, while French law treats it as part of the country's protected gastronomic heritage. Ducks now supply most French foie gras; goose is rarer and more expensive.
Typical price
Median price 19 EUR
Typical range 14–28.5 EUR.
Median of 45 menus, 2025-04 – 2026-05. Basis: French-language menus scanned with MenuGuide.
How to order it
| Phrase | Meaning |
|---|---|
| Je vais prendre le foie gras, s'il vous plaît. | I'll have the foie gras, please. |
| Il est servi en terrine ou poêlé ? | Is it served cold as a terrine, or seared? |
| Est-ce qu'il y a de l'alcool ou des fruits à coque ? | Is there any alcohol or are there any nuts in it? |
Not to be confused with
- Pâté de foie — Ordinary liver pâté made from non-fattened liver, usually pork or chicken, and much cheaper.
- Magret de canard — The breast of the same fattened ducks, cooked like a steak.
- Confit de canard — Duck leg slow-cooked and preserved in its own fat, also from the south-west.
Frequently asked questions
Is foie gras banned?
Not in France, where it's legal and considered part of the national food heritage. Several countries and some regions ban producing it by force-feeding, and a few places also restrict selling it, so rules vary by destination. In France you'll find it on menus everywhere, especially in the south-west and around Christmas.
What does foie gras taste like?
Foie gras tastes rich, buttery and mild, much less strong than ordinary liver, with a texture that melts on the tongue. Cold terrines are smooth and dense, almost like a firm mousse. Seared slices are crisp outside and soft inside. Sweet partners such as fig chutney, brioche or a glass of sweet wine balance the richness.
Is foie gras gluten free?
The liver itself contains no gluten, and a classic terrine is seasoned only with salt, pepper and sometimes wine or brandy. The gluten comes from what it's served with: toasted bread, brioche or pain d'épices. Ask for it without bread, or with gluten-free toast if the restaurant has some, and check the chutney ingredients.
How do you pronounce foie gras?
Say fwah GRAH: in IPA, [fwa ɡʁɑ]. Foie sounds like "fwah" and the s in gras is silent. The French r is pronounced at the back of the throat. In French the two words are said evenly, with a light stress on gras.
