Artisan Fine Foods — Foie Gras, Rillettes & Farmhouse Terrines

For a first discovery or an affordable gift, the 90 g duck foie gras at €15 is perfect: a generous size for two people, with no commitment. For a festive meal that impresses, the whole terrine, 180 g or 300 g (€39 or €65) is the obvious choice — the centrepiece you place in the middle of the table. Looking for a regional speciality from the North? Flanders foie gras, subtly flavoured with Port, is our gourmet nod to the Flemish terroir.

The duck foie gras (90 g) is our introduction: accessible, generous, ideal for getting to know the product. The whole duck foie gras is made from whole lobes — the noblest designation under the French decree of 13 December 1991, which guarantees 100% foie gras with no pressed-together pieces. The Flanders foie gras stands out for its roots in the culinary tradition of the North: subtly flavoured with Port, with a mild yet distinctive aromatic profile.

Three designations, three different realities. Whole foie gras (foie gras entier) contains only seasoned whole lobes — the purest product. Foie gras (without the word "entier") is made of pieces of lobe pressed together, still 100% foie gras but with a different texture. Foie gras mousse contains at least 50% foie gras blended with a fine forcemeat — lighter on the palate, less concentrated in flavour. Our products are clearly labelled so that you know exactly what you are buying.

Keep your foie gras in the fridge until the date shown on the packaging. Before serving, take it out 15 minutes in advance so that it regains its suppleness and releases its aromas. Slice it with a thin blade run under hot water, and serve it on toasted bread — brioche or country bread — with a fig or onion jam. A glass of Sauternes or Monbazillac works wonders; for the Flanders foie gras, its Port flavouring also calls for a chilled Port as a pairing.

It is Belgian. Our foies gras are selected and made in Knokke-Heist, Belgium, by the house of Bru d'o. The recipe is disarmingly honest, with no artifice or superfluous ingredients. No Franco-French storytelling: it is a Belgian product, chosen with care, that speaks through its quality. The full list of ingredients appears on the packaging.

For a gift that makes an impression, go for the 300 g whole terrine at €65 — it dresses a beautiful Christmas or New Year table effortlessly. For a lighter size or a tighter budget, the 200 g Flanders foie gras at €39.60, subtly flavoured with Port, is an original idea. And to slip into a gourmet hamper, the 90 g at €15 remains the safe bet.

Artisan farmhouse rillettes: a Belgian and French culinary tradition with endless variations. Here: pure pork, with wild garlic, forest-style with mushrooms or with Beaufort. Enjoy them on toasted country bread or crackers, as an aperitif, or as part of a platter with our fine charcuterie. A crunchy gherkin and a glass of dry white complete the pairing.

Artisan terrines: a fine food classic, more accessible than foie gras. Keep them in the fridge and serve them cool but not ice-cold (taken out 15–20 minutes beforehand), in generous slices with country bread and condiments. The difference from foie gras? A terrine is a composed preparation (meats, herbs and spices, sometimes cheese, like our Beaufort terrine), with a rustic texture; foie gras is a single noble product with a melting texture. The two complement each other perfectly on a festive table.

A general grocery relies on volume, low prices and often industrial products. Artisan fine foods are the opposite: small batches, identified producers, traditional recipes and full traceability. At La Dent du Chat, every terrine, every foie gras, every rillette has been tasted and chosen by our team, then shipped vacuum-packed in a refrigerated truck to Belgium and France. Artisan fine foods online: an authentic alternative to the supermarket.