This is a whole goose foie gras - fattened liver made by force-feeding fowl - duck or goose - a goose in this case. Good goose foie gras is getting harder to find - the favour's more towards duck these days - it's cheaper and more flavourful - the one-two food punch. This particular one is made by the French gold medal winner this year - La Ferme de Mounet - aka Monique and Bernard Molas. It was truly the best of the foie gras bunch this year at the Salon. I tried them all - oh what I do for you. Some of them were surprisingly flavourless - and those were even duck foie gras. Monsieur and Madame Molas' had an excellent flavour and texture - comparable even to the whole foie gras terrine we made last year at Ducasse - as staff Christmas presents to everyone at the Plaza hotel. Good foie gras has that hint of funk that reminds you you're savouring something a little illicit - or in the case of California - soon to be definitively illegal.
La Ferme de Mounet does actually have a website - and even a gites/country inn. A night's stay for two people including breakfast is a ridiculously low 45 to 53 euros. Add dinner for two and it's only 83 to 93 euros per night. And remember - that's total - for two people. The Molas were very cool - and have got to be great hosts - as they were extraordinarily generous with their samples - actually inviting you to taste their award-winning foie gras - unlike many foie gras vendors - who squirrel away their wares.
Their products - and they do have duck products too - include everything from simple pure goose fat to a goose neck stuffed with foie gras of goose. And they are not available in Paris.
La Ferme de Mounet
Avenue de Parleboscq
05 62 09 82 85