Foie gras: 6 tips from the nutritionist to treat yourself to New Year’s Eve (without feeling guilty)

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Foie gras: what is the right amount?
“In general, in a festive meal, it is preferable to limit yourself to a very fatty food as much as possible: if you choose foie gras, avoid smoked salmon or snails and vice versa.“remarks Nathalie Négro. To protect your arteries (and your figure …), limit yourself to a slice of foie gras as a starter or as an aperitif – or around 50 g.”If there is pan-fried foie gras as a main course, of course, skip the foie gras as a starter or as an aperitif. Beware of foie gras “hidden” in sauces or in stuffings!“The advice of the nutritionist: for a healthy holiday meal (as much as possible), use shavings of foie gras in a mixed salad.

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Foie gras: what to replace jams and chutneys?
It’s not just foie gras: accompaniments can also be bad for your health. We think in particular of jams and fruit chutneys (mango, quince, fig …) which are super-sweet. The nutritionist’s advice: rather than buying a chutney or a jam at the supermarket, prepare a fruit compote (or even crushed fruit) by limiting the amount of added sugar. It’s super fast, just let it melt over low heat in the pan!

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Foie gras: what to replace brioche bread?
It too is super-sweet: in addition, it peaks at 321 Kcal per 100 g on average. In association with foie gras, brioche bread should be avoided! The nutritionist’s advice: instead of brioche bread, opt for country bread or cereal bread, which works with foie gras but is much more interesting from a nutritional point of view. For more flavor, you can toast them or quickly put them in the oven.

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Foie gras: are there alternatives?
Duck mousse and duck rillettes are not really more interesting than foie gras from a nutritional point of view – for example, the taste is different. The nutritionist’s advice: if you fancy some duck for your aperitif or your starter, why not opt ​​for dried duck breast? Better for your health, it can (for example) be presented in the form of skewers, alternating with cherry tomatoes, pan-fried scallops and / or pieces of fresh fruit (mango, persimmon, etc.) .

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What about faux-gras, vegan foie gras?
Faux-gras is like a vegan foie gras: 100% vegetable, its taste is quite similar to “classic” foie gras and you can even make toast from it. The opinion of the nutritionist: although entirely vegetable, the false fat remains very fatty with (on average) 22 to 23% of lipids. The problem is that it is often based on coconut oil: it contains the 3 saturated fatty acids that cause problems when consumed in excess. Faux-gras, to try, why not: it brings the whole family together, even when there are vegetarians around the table. But always in moderation …