Whether you make your own foie gras or you buy it, there are so many ways to impress your guests using it. In France, it is most commonly served on bread toasts. I like to offer foie gras on gingerbread toasts with fig jam or spiced onion confit or compote. Another solution is to choose to serve in small individual glasses or cups that we call verrines in French.
Verrines individual grasses for a fancy presentation
Verrines are individual servings for appetizers (even though they tend to be used as well for starters and desserts). Usually glasses are the size of an expresso coffee cup, but recently all kind of shape and size are seen. Verrine in French comes from the word Verre / glass. They are great for simple or more structured presentations with different layers and tastes. They always look elegant and allow many combinations according to your inspiration. The French just love verrines. I admit it’s quite interesting, fun and a hip way to present things, forcasual apéro with simple ingredients to fancy feasts like here for Christmas.
I propose here to associate the foie gras with spices:
- A compote of pears lightly seasoned with cinnamon, gently cooked to become almost confit. You can change spice and its quantity according to your taste.
- Gingerbread reduced into powder or very small pieces. You can use my spice and honey gingerbread recipe, available on this website by using this link. My recipe has many different spices in it and is very tasty. If you read the article, you’ll learn about the origin of French gingerbread and its history through the centuries, which is quite fun. You may also buy gingerbread.