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Foie Gras Glossary: Whole, Bloc, Terrine, Mi-Cuit, Torchon and Escalope
Foie gras terms describe different things: “whole” and “bloc” describe product structure, “mi-cuit” describes gentle cooking and chilled storage, “torchon” describes a shaping and cooking method, and “escalope” describes a portion cut for cooking. “Terrine” can refer to the vessel, a cooking method or the prepared product, so it is not enough to establish composition by itself. Read the full sales name, ingredients and storage instructions together. The legal definitions cited below are French and should not be treated as universal UK rules.
Key takeaways
- Structure, cooking method and serving cut are separate label questions.
- Whole and bloc have precise French definitions.
- Mi-cuit requires refrigeration according to the cited producer guidance.
- Terrine and torchon need more context before you can infer composition.
Whole foie gras for Foie Gras Glossary: Whole, Bloc, Terrine, Mi-Cuit, Torchon and Escalope
Under France’s Décret n°93-999, whole goose or duck foie gras is a preparation made from a whole foie gras or one or more whole lobes, with seasoning. “Whole” in this context describes structure. It does not mean raw, and it does not guarantee a particular origin or storage state.
Bloc de foie gras
The same French decree defines bloc as reconstituted goose or duck foie gras with seasoning. It regulates bloc containing pieces separately. A bloc is therefore a prepared format rather than a raw lobe for searing. The exact ingredient list and percentage declaration remain pack-specific.
Terrine
Terrine may describe an earthenware vessel, the technique of cooking or setting a mixture in that vessel, or the resulting preparation. It does not have one composition across every market and recipe. On a retail pack, use the full legal product name and ingredient list to learn whether the contents are whole foie gras, bloc, pâté or another preparation.
Mi-cuit
Mi-cuit means semi-cooked. Rougié’s FAQ describes it as very slowly and gently cooked and says it must be stored in the fridge. By contrast, its canned foie gras is cooked at a higher temperature and stored unopened at room temperature. Exact temperatures, shelf life and after-opening care depend on the product label.
Torchon
A French official specification for Foie gras d’oie du Sud-Ouest describes cooking au torchon as shaping the foie gras in a cloth or similar porous textile and cooking it in broth. That definition belongs to the cited specification and does not prove that every product marketed as torchon has identical ingredients or handling.
Escalope
An escalope is a portion cut from raw foie gras for cooking. Rougié lists raw duck foie gras escalopes among its frozen products, distinguishing them from ready-to-serve formats. Check whether the exact escalopes are chilled or frozen and follow their cooking directions; do not serve them as if they were a prepared bloc.
How should these words guide a purchase?
Ask four questions in order: Is it raw or prepared? Is it chilled, frozen or ambient? What is the legal product name and species? What does the pack say about cooking, serving and storage? That sequence prevents a familiar culinary word from being mistaken for a complete specification.
Frequently asked questions
Is whole foie gras always a raw whole lobe?
No. Whole foie gras can be a prepared product. A raw whole lobe is a separate cooking ingredient.
Is terrine the same as bloc?
Not necessarily. Terrine may describe a method or presentation, while bloc has a defined structure under the cited French decree.
Can mi-cuit be stored in a cupboard?
Not under the cited Rougié guidance, which says semi-cooked foie gras should be refrigerated. Follow the exact pack.
Sources
- Légifrance: Décret n°93-999, Article 2
- Rougié: official FAQ
- French Ministry of Agriculture: Foie gras d’oie du Sud-Ouest specification
- Rougié: Sélection range
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