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Foie Gras and Caviar: Portion, Texture and Course Order
For two people, a practical foie gras and caviar menu is 30g of prepared foie gras and 15g of caviar per guest, served as two small courses rather than piled onto one plate. Using Rougié Whole Duck Foie Gras 60g (£9.67) and Royal Baeri Caviar 30g (£37.00), the dated product cost is £46.67, or about £23.34 per person before delivery. Serve the caviar first, then the foie gras: this keeps each product distinct and avoids asking one bite to carry two rich, expensive ingredients.
Key takeaways
- Use prepared foie gras for a cold course; use raw escalopes or a raw lobe only when the menu includes cooking.
- For two guests, a 60g foie gras jar and a 30g caviar tin divide cleanly into 30g and 15g per person.
- The example basket costs £46.67, excluding delivery, using prices checked on 11 October 2026.
- Keep caviar cold and follow both supplied packs for storage, opening and service.
Which products make the simplest two-person menu?
| Course | Product | Pack | Dated price | Two-person allocation |
|---|---|---|---|---|
| First course | Royal Baeri Caviar | 30g | £37.00 | 15g each |
| Second course | Rougié Whole Duck Foie Gras | 60g | £9.67 | 30g each |
The combined product cost is £46.67. Divided between two guests, that is £23.335, rounded to £23.34 per person. The calculation uses complete packs, excludes delivery and does not assume that either product will remain at the same price or in stock.
Why serve caviar before foie gras?
Course order is a menu decision, not a legal or safety rule. Caviar first is the clearer tasting sequence because it can be served cold in a small, measured portion with minimal accompaniment. The prepared foie gras then becomes a separate sliced course with bread or brioche. Serving the products separately also makes portion control easier and lets guests understand what they are tasting.
If the purpose is a single canapé rather than two courses, use smaller amounts and test the assembled bite before serving it to guests. The article does not claim that a combined canapé has been kitchen-tested. Avoid heavy sweet garnish, truffle oil or strong seasoning unless a trial shows that the additions help rather than obscure both products.
How should the foie gras format change the plan?
The 60g Rougié jar is a prepared whole-duck product intended for chilled slicing and serving. It therefore suits this menu without a cooking stage. A raw lobe or frozen escalope is a different product: it requires a cooking plan, produces a warm course and changes service timing. Do not substitute a raw product into this cold menu merely because both are labelled foie gras.
Read the supplied foie gras label for storage, use-by information and opening instructions. Product pages help plan the purchase, but the physical pack controls handling of the item delivered.
How should the caviar format change the plan?
The Royal Baeri listing offers a 30g format described for one person. In this two-course menu, the same tin is divided into two 15g tasting portions because foie gras follows. That is a transparent planning choice rather than a universal serving rule. If caviar is the main focus of the meal, choose the portion shown on the current product page instead.
Keep the tin cold and open it close to service. Use a clean non-reactive spoon and avoid leaving the opened product at room temperature. Follow the delivered tin for exact storage and use-after-opening instructions.
A simple service sequence for two
- Confirm both packs are within date and have been stored as labelled.
- Chill the serving pieces and prepare plain blinis or another restrained base for the caviar.
- Divide the 30g tin into two 15g portions and serve it first.
- Slice the 60g foie gras into two 30g portions with a clean knife and serve it as the second small course.
- Keep bread, brioche and garnish modest so the menu does not become larger or sweeter than planned.
What changes for four people?
Do not stretch the same packs without stating the smaller portions. For four guests, 30g caviar provides 7.5g each and 60g foie gras provides 15g each. That may work as a tasting flight, but it is not the same proposition as the two-person menu. A host who wants the two-person allocation for four guests needs 60g of caviar and 120g of prepared foie gras, selected from current available pack sizes.
For the wider distinction between whole, bloc, terrine, raw lobe and escalope formats, use the Beleaev foie gras guide before selecting the product.
Frequently asked questions
Should foie gras and caviar be served on the same plate?
They can be, but separate small courses are easier to portion and keep each product distinct. A combined presentation should be tested before it is recommended as a finished recipe.
Can raw foie gras be used instead of the 60g jar?
Only with a different menu and cooking method. Raw foie gras must be handled and cooked according to its exact product instructions; the prepared jar is ready for cold slicing.
Are these prices permanent?
No. The £9.67 and £37.00 prices were checked on 11 October 2026. Recheck the live pages, availability and delivery charge before ordering.
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