From Tuesday, December 3, 2024 to Saturday, January 11, 2025, Allégorie will offer its famous foie gras mi-cuit for takeaway, in formats other than the dish served in the restaurant.

These are rolls of Foie gras mi-cuit, covered in pepper, and vacuum-packed, weighing 250 or 500 grams.

Our fresh foie gras supplier raises the ducks stress-free to ensure animal welfare, while ensuring the highest quality of the product. The ducks are bred for 14 or 15 weeks in optimal conditions. First indoors, without too much heat or too cold, then with access to wide meadows, always together (they are very gregarious animals), well fed, and with few predator attacks. Food, safety, and friends are the conditions of a happy life for the duck.

When they release their smaller feathers, they are ready to be fed. In nature, with flying spices, the loss of small plumage is the sign of imminent migratory departure. During this period, wild ducks feed naturally, in order to have sufficient energy reserves for their long journey. On the farm, they are fed by humans, and they like that. The duck is a very voracious animal, and the birds have a crop, wide enough to receive food in the throat without suffering. In fact, most species are fed in this same way by the parents before leaving the nest. The anatomy of man is not that of the bird. Something that for us would be torture is a joy for the duck.

After three weeks of fattening, comes the sad moment of the animal’s death. Having lived and died without stress, the duck has tender, spotless meat and liver. The best pieces of foie gras are those that will be sent whole and fresh to Allégorie.

In addition to such exquisite raw material, without stains, and which does not release water during cooking, we add the good work of our chef, Romain Lascarides, who barely cooks the product, at a low temperature, with just the right amount of salt, pepper and armagnac.