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Dec 17, 2007 04:50 PM

Where/What to buy Foie Gras?

I've got a friend who loves foie gras and I'd like to get them some for Xmas. However I am
clueless about it. Can someone recommend some decent foie gras in Toronto? Where to buy it? Roughly how much?


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  1. Are you looking for pate or raw? In any event, Cumbrae's would be your best bet. They sell it both ways. Their pate is wonderful.

    4 Replies
    1. re: millygirl

      This is VERY important.
      Raw foie gras to be seared needs a VERY hot pan/plate and is very likely to smoke. The only time I tried it, all the smoke detectors went off as most home extractor fans aren't strong enough to handle the 'flash sear' (note: if you try and heat it slowly it will be a disaster - basically a pool of grease).

      And the cheapest place I've found for raw is loblaws (not all stores carry it). They'll cut it to size/weight, whereas several others will only sell a whole lobe.

      1. re: estufarian

        do you happen to remember which Loblaws u went? i just called a couple of Loblaws and all they have are the prepared ones that comes in a tin.

        Would love to buy some raw ones and pan sear it for my bf's bday, and i dont' need a whole lobe.


        1. re: luvcat37

          I saw it at the St Clair (east of bathurst) store - but I don't get there now since the ST Clair Streetcar tracks were installed - so call to confirm.
          I think I also saw it at Queens Quay (at jarvis) store too - but not certain of that.

        2. re: estufarian

          Forgive me if I'm wrong, but a VERY hot pan will usually melt the foie instantly and in fact may burst into flames.

          Medium/medium high is good enough, a quick 60-90 sec sear on each side will create a nice crust and shouldn't smoke too much. You can always raise the pan right up to the exhaust to suck up the fumes, especially if you use a cast iron pan which will retain the heat off the flames.

          The slickest technique in my experience was using a small cast iron pan over a piano-top over med/high heat, and constantly spooning the fat to bathe the foie as it is cooking.

          I've never used an extremely hot pan, nor have I seen anyone in a restaurant kitchen do this.

      2. White house meats (Bayview Ave, st. Lawrence mkt)..............

        1. The original comment has been removed
          1. Saw some at Highland Farms in Mississauga on Saturday--$65 for approx 400 grams.

            4 Replies
            1. re: ishmael

              Does anyone know what to look for as far as freshness & quality goes when buying fois gras?...compared to what I saw at Atelier $65 is a steal, but is one better than the other?

              1. re: Recyclor

                fois gras is like any other "meat" price is dependant on more then "freshness". Think factory farming vs organic, free range. Most quality high-end shops/ restaurants in Toronto get it from small producers in Quebec as opposed to the large factory farms of the US.

                  1. re: OnDaGo

                    actually your wrong, sorry. the price of foie gras depends on the grade a, b, or c and the price of foie gras hasn't changed much at all over the years. $80-$100 for a whole lobe is a scam but it's probably what'll you'll pay regardless. the important thing to know is grade. A is pretty clean and by that i mean veins and that'll change as you go down the line to B and C. if your intention is to just sear it in a pan B is your best bet since A grades are usually used for torchons. C is generally used for pates, butter, sauces etc. etc. where the look of the liver is less important. at the end of the day you "really" need to know how to treat this very expensive item or your going to just end up ruining it and wasting hard earned money. if your friend has some skill it's a good idea and a great way to score some of it yourself. otherwise it would probably be better to treat him/her to a nice preparation of it at a good restaurant or buy some quality pate.

              2. Saw it at Alex Farms today in the freezer... $80 for a *huge* full liver...and there were smaller pieces. It was vacuum sealed, but, as mentioned, was frozen. If you are in the area, might be worth checking out. They also have other locations (Danforth and in the Manulife Centre).