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If you really want imported French foie gras in a canning jar served with Sauterne your best option is to buy the two items and eat them at home.
French foie gras does not necessarily mean "best available in Los Angeles" it just means French. Are you really trying to find foie gras from a goose? In that case your only option will be canned because we don't have a domestic production. Some connoisseurs consider it superior but I don't. Although foie gras can be preserved in cans and bottles most of the imported options taste tired.
If you really want the best terrine style preparation re-post for other suggestions. Any chef worth their salt serving a terrine is making it themselves using fresh foie gras raised in this country, which is of excellent quality. I have been impressed by the terrine served at AOC for instance.
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