From Tuesday, November 18, 2025, to Sunday, December 7, 2025, Allégorie will take orders for its famous mi-cuit foie gras to be picked up at the restaurant, in formats other than the dish served in the restaurant.
These are mi-cuit foie gras rolls, covered with pepper or not, at the customer’s choice, and vacuum-packed. Two formats will be available: 250 and 500 grams, costing €39 and €75 respectively.
The foie gras will be ready for pickup at the restaurant from December 16 to 19. Other products such as champagne, wines, and caviar will also be available in our online store.
Our fresh foie gras supplier guarantees stress-free duck farming in accordance with animal welfare standards, as well as the highest product quality. The ducks are raised for 14 or 15 weeks in optimal conditions. First indoors, without too much heat or too much cold, then with access to large pastures, always together (they are very gregarious animals), well fed, and with few attacks from predators. Food, safety, and friends are the conditions for a happy life for a duck.
When they shed their smaller feathers, they are ready to be fattened up. In nature, with flying species, the loss of small plumage is a sign of imminent migration. During this period, wild ducks fatten up naturally to build up sufficient energy reserves for their long journey. On the farm, they are fattened up by humans, and they like it. Ducks are very voracious animals, and birds have a crop large enough to receive food in their throat without suffering. In fact, most species are fed in this same way by their parents before leaving the nest. Human anatomy is not the same as that of birds. What would be torture for us is a delight for ducks.
After three weeks of fattening, the sad moment of the animal’s death arrives. Having lived and died without stress, the duck has tender, unblemished meat and liver. The best pieces of foie gras are those sent whole and fresh to Allégorie.
Such exquisite, unblemished raw material, which does not release water during cooking, is complemented by the skill of our chef, Romain Lascarides, who cooks the product gently, at a low temperature, with just the right amount of salt, pepper, and Armagnac.
