The Foie Gras Taster Hamper holds 4 items drawn from France: , packed in a small matte-black gift box.

Foie gras and the two things it needs

A jar of Clos Saint Sozy foie gras bloc with Charles Antona’s Corsican fig chutney and onion chutney. Foie gras wants something sweet and something sharp beside it, and these are the two – the fig for sweetness, the onion for acidity. Everything else is optional.

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 small 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.