Foie Gras : How to choose it?

Reknown worldwide for its irresistible and prestigious taste, foie gras caracteristics and vocabulary can be a little tricky... Petrossian proposes French Foie gras for more than 20 years now and respects French rules on Foie gras naming :

Whole Goose Foie gras or Whole Duck Foie gras: One or several liver lobes, or one whole liver lobe (depending on the size of the jar or can). No more than 30% exsuded grease. Can be cooked (cuit), semi cooked (mi-cuit) or fresh.

Goose Foie gras or Duck Foie gras : pieces of foie gras agglomerated together. foie gras Consitué de foie gras en morceaux agglomérés ensemble. No more than 30% exsuded grease.

Block of Goose foie gras or Block of Duck foie gras : Fully molded foie gras (9¨% or more). It can contain full pieces of foie gras and is therefore called "Block of Foie gras with pieces", or "avec morceaux", it should contain at least 30% pieces. Can be cooked (cuit) or semi-cooked (mi-cuit).