Foie gras and truffle

The terrine and the foie gras bloc with truffle beside them – salt and oil, which are the two easiest ways to put truffle on food you were cooking anyway.

Who it is for

For someone who already has enough of everything. Foie gras, truffle and caviar are the three things people want at Christmas and almost never buy for themselves, which is exactly what makes them worth giving. The wine is chosen for the food in the hamper rather than picked off a price list, and it is a grower’s bottle rather than a supermarket label.

Who makes it

Clos Saint Sozy work in the Lot, in the south-west of France, in the traditional way. La Cerqua hunt and preserve in Umbria, in season, and nothing they sell is farmed. We import these ourselves rather than buying through a wholesaler, which is why the hamper costs what it does. You can read how the protected designations work at the European Commission.

Packing and delivery

We pack this hamper in a medium matte-black gift box with a printed ivory-cream sleeve. Everything is packed by hand in Worcestershire on the day it leaves us, and nothing is made up in advance and left sitting in a warehouse. Order early for Christmas – December delivery slots fill from the middle of November, and the week before Christmas always goes first. We deliver across mainland UK and can send the hamper straight to the recipient with a handwritten card and no prices anywhere in the parcel. See the rest of the range on our Christmas gift hampers page.

How to serve it

Foie gras and terrine want to come out of the fridge fifteen minutes beforehand and be cut with a warm blade, onto toast or brioche rather than a cracker that fights them. Truffle goes on last and over something plain and hot: black truffle stands up to heat, white truffle does not, so keep the white for finishing.