Premier Choix: What the First Selection Really Means

Foie gras is the jewel of the French table, and one of the oldest luxuries of the Jewish kitchen. To carry the grade premier choix, a liver must satisfy the eye and the hand before it ever reaches the kitchen.

We look for a flawless beige-rosé to ochre colour, both lobes intact, and a supple yet firm texture — the clean, characteristic aroma of a raw duck foie gras. Each liver is deveined by hand, in the French artisan tradition, for an elegant natural curve and a visible small lobe.

Premier choix is as much about refusal as selection. Consistency over volume, discipline over shortcuts: the standard is held case after case, so that professionals receive the same first-selection quality every time they order.