Foie Gras appears as a signature dish in 1 France cities. See each city's local variant and where to eat it.
Foie gras des Landes · Bordeaux
Foie gras from the Landes, the fattened duck or goose liver, is served as a slice of terrine with toast and a Sauternes pairing, the canonical southwestern French aperitif and starter.
Foie gras production in southwestern France dates back to the 18th century, with the Landes department becoming the major producer in the 19th century. The IGP Foie Gras du Sud-Ouest covers production from the Aquitaine and Midi-Pyrenees regions. Most Bordeaux fine-dining rooms make their own terrine; La Tupina and Le Mably are among the local benchmarks.
Where to eat in Bordeaux:
- La Tupina
- La Cape