How to Serve Foie Gras: A Complete Australian Guide

Few things say “occasion” quite like foie gras. Silky, rich and unmistakably French, it’s the centrepiece of Christmas tables and celebration menus the world over — and yet many people feel unsure about how to serve it properly. The good news: it’s far simpler than it looks. Get a few small things right — the type, the temperature, the accompaniments — and you’ll serve it beautifully. Here’s everything you need, from a French gourmet house that has been bringing foie gras to Australian tables for years.

A note from Philippe: foie gras was on our family table every Christmas when I was growing up in France — it’s a taste woven right through the celebrations of my childhood. My one piece of advice after all these years is to keep it simple. Foie gras is a luxury that speaks for itself: good bread, a little sweetness alongside, the right temperature, and good company. Everything else is just fuss.

Types of foie gras

The first step is knowing what you’re serving, because the format shapes how you present it. The main styles you’ll come across are:

• Whole foie gras (foie gras entier / the lobe). The whole liver, cooked and presented largely intact. The most prestigious and luxurious way to serve it, prized for its pure texture.
• Bloc de foie gras. Foie gras that has been gently reconstituted into a smooth, even block — consistent, easy to slice, and an excellent, approachable choice for entertaining. Our goose foie gras bloc (210g) is a generous centrepiece, with a 65g goose bloc for smaller gatherings and duck options too.
• Terrine. Foie gras cooked slowly in a terrine mould, often with a little seasoning or spirit, then set — traditional, rustic and full of character.
• Rillettes and mousse. Softer, spreadable preparations, wonderful on warm toast and a lovely way to enjoy the flavour more casually.

Browse the full selection in our foie gras collection, alongside the wider range of French terrines and rillettes in the terrines & rillettes category and the classic Comtesse du Barry range.

How to serve foie gras

This is where a little care makes all the difference. A few essentials:

• Temperature. Serve foie gras chilled but not fridge-cold. Take it out about 10–15 minutes before serving so it comes to a cool room temperature — that’s when the texture turns silky and the flavour opens up.
• Slicing. Use a thin, warm blade — dip a knife in hot water and wipe it dry between slices for clean, neat cuts. Cut generous but not thick slices, around one to one-and-a-half centimetres. (A dedicated foie gras slicer makes this effortless.)
• Accompaniments. Keep it classic. Lightly toasted brioche or a rustic baguette, a little flaky sea salt, cracked pepper, and something sweet-sharp alongside — fig jam, chutney, or a spoonful of quince paste. The sweetness balances the richness perfectly.
• Wine pairing. The traditional match is a sweet wine — a Sauternes or a late-harvest style — whose honeyed notes play against the savoury richness. A glass of Champagne also works beautifully, its acidity cutting cleanly through.
• How much per person. As an entrée, allow roughly 40–60g per guest — foie gras is rich, and a little goes a long way. A 210g bloc comfortably serves four to six as a starter, while a 65g size is perfect for two or for a smaller tasting.
• Presentation. Lay the slices on a chilled plate or a wooden board, fan them slightly, and add small piles of accompaniments so each guest can build their own bite. A scattering of flaky salt just before serving makes the flavour sing.
• Serve first. Foie gras is classically enjoyed as an entrée or at the very start of a celebration meal, when the palate is fresh.

One thing to avoid: don’t spread foie gras thickly like butter or serve it fridge-cold and hard — both mute its delicate texture. Thin, cool, generous slices on warm toast is the classic for good reason.

Foie gras for Christmas and gifting

In France, foie gras is the taste of Christmas — and it makes an exceptional gift for the food lover in your life. Beautifully presented and ready to enjoy, it’s the kind of present that feels genuinely special without any fuss for the recipient.

For gifting, a bloc or terrine presents wonderfully, and pairing foie gras with complementary treats — crackers, chutney, a good sweet wine — turns it into a complete experience. Our gifts & hampers range is built exactly for this, whether you’re sending a thank-you, a corporate gift, or a showpiece for the family table. Because the gifting season peaks in November and December, it’s worth ordering early to be sure of delivery in time.

If you’re putting together your own gift, the classic French pairing of foie gras with a terrine or two from our terrines & rillettes range and something from the traditional Comtesse du Barry collection makes a beautifully coherent hamper. Add a sweet wine and a box of good crackers, and you have a present that looks considered and tastes unforgettable — the kind of gift people remember long after the wrapping is gone.

Buying foie gras in Australia — and in Perth

At Hubert Gourmet we bring authentic French foie gras to tables right across the country, with delivery Australia-wide. You can order online any time and have it shipped carefully to your door, wherever you are.

Foie gras in Perth

Hubert Gourmet is a proudly Perth-based French gourmet house, so if you’re a local, foie gras is closer than you think. We’re part of the Perth food community, and for Western Australian customers that means fast, local delivery and the reassurance of buying from a nearby specialist rather than an anonymous website. To find us and see where our products are available around town, visit our stockists page. For Perth Christmas tables and celebrations, ordering local means one less thing to worry about in a busy season.

Storage and food safety

• Keep it refrigerated until you’re ready to serve, and follow the use-by and storage guidance on the packaging.
• Once opened, cover any remaining foie gras well and enjoy it within a few days.
• Bring only what you’ll serve up to temperature — return the rest to the fridge promptly rather than leaving it out.
• Serve on chilled plates for a longer table life, especially in the warmer Australian months.

Shop foie gras

Whether it’s the centrepiece of your Christmas table or a gift for someone who appreciates the finer things, we’ve made it easy. Explore the foie gras collection — delivered Australia-wide, and close to home in Perth.

FAQ

How do you serve foie gras?

Serve foie gras chilled but not fridge-cold — take it out 10–15 minutes before serving. Slice it with a thin, warm blade and serve with lightly toasted brioche, flaky salt, cracked pepper, and something sweet-sharp like fig jam or chutney, ideally as an entrée.

What’s the difference between a bloc and a terrine of foie gras?

A bloc is foie gras gently reconstituted into a smooth, even block that’s consistent and easy to slice, while a terrine is cooked slowly in a mould and set, giving a more traditional, rustic character. Whole foie gras (the lobe) is the most prestigious format.

What wine goes with foie gras?

The classic pairing is a sweet wine such as a Sauternes or late-harvest style, whose honeyed notes balance the richness. Champagne also works well, as its acidity cuts through beautifully.

Is foie gras a good Christmas gift?

Yes — foie gras is a traditional taste of Christmas in France and makes an elegant, ready-to-enjoy gift. A bloc or terrine presents beautifully, and pairing it with crackers, chutney and a sweet wine or building it into a hamper makes it a complete gift. Order early, as demand peaks in November and December.

Where can I buy foie gras in Perth?

Hubert Gourmet is a Perth-based French gourmet house, so Perth customers can buy foie gras locally with fast delivery. You can order online any time and check our stockists page to see where our products are available around town.

How should I store foie gras?

Keep foie gras refrigerated until serving and follow the storage and use-by guidance on the packaging. Once opened, cover it well and enjoy within a few days, and return any unserved portion to the fridge promptly.