The livers are cooked at between 105 and 115 degrees Celsius to ensure a perfectly smooth texture. Laws and regulations governing the preparation of foie gras and the use of its name are extremely rigid.
Clos Saint Sozy provides you with the best part of the liver to make this delicious and high end jar of whole foie gras. Sliced on a piece of warm bread with a little bit of salt is the best way of enjoying it.
