L’Atelier du Bagel crafts a gourmet bagel with foie gras, fig confit, fresh greenery, and a poppy seed bun—available throughout December. Visit 31 Rue Saint-Lazare, 75009 Paris. www.latelierdubagel.com
Normandy's Maison Maréchal uses 100% French semi-cooked whole foie gras, stuffed into figs and served quartered as an aperitif, starter, or with salad. €12 for 145g. Details at www.maisonmarechal.fr.
This Franco-Spanish delight pairs semi-cooked whole duck foie gras with thin slices of Lomo Bellota-Bellota for melt-in-your-mouth bites. www.bellota-bellota.com
Chef Sylvain Sendra's impressive millefeuille alternates homemade foie gras and Consorcio Serrano ham. Full recipe at consorcioserrano.es.
Wrapped delicately in brick pastry with pear, this elegant duo comes from Godard. Recipe at www.foie-gras-godard.fr.
