The Foie Gras Selection Hamper holds 6 items drawn from France: , packed in a medium matte-black gift box.

A bigger jar, and blinis

The foie gras steps up to the 200g bloc and cocktail blinis arrive, which is the simplest way to serve it: blini, foie gras, a little chutney, nothing else. Clos Saint Sozy have made foie gras in the Lot for generations.

Who makes it

Clos Saint Sozy make their foie gras in the Lot, in south-west France, where the tradition belongs – bloc, entier, spreads, terrines and the duck fat to cook in. Charles Antona have made Corsican chutneys, terrines and pates to PDO rules for four generations, and their fig and onion chutneys are the two things foie gras most wants beside it. We import both direct. You can read how 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. Cheese and charcuterie travel chilled and keep well on arrival. We deliver across mainland UK and can send straight to the recipient with a handwritten card. See the rest of the range on our foie gras hampers page.

How to serve it

Take the foie gras out of the fridge fifteen minutes before serving and cut it with a warm, wet blade – never spread it. Toasted brioche is better than bread, and warm rather than hot. Chutney goes beside it, not on it. If there is Sauternes, serve it cold and in a small glass; it is sweet enough that a little is plenty. Save the duck fat for roasting potatoes.