The Foie Gras

AN HOMAGE TO THE FRENCH DELICACY

From a bird so petite, a quail foie gras was simply impossible — until now.

A foie gras made from cultured Japanese quail.

Its flavours subtle, clean, refined. And texture? Richly satisfying. A richly moreish fatty liver tenderness, with a golden caramelised crust.

Promising all the decadence of its traditional counterpart, this cut surprises with savoury, subtle gamey flavour unique to cultured Japanese quail.

It's a new generation of food without any animal intervention — now, you can bring foie back onto your menu.

The Foie-King Bagel with foie gras, beef skirt steak, cheddar cheese, smoky honey mustard, and jalapeño relish_
The Foie Gras Donburi with foie gras, wagyu beef, onsen egg, rice, and kimchi pickles_

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THE INGREDIENTS AND NUTRITION

Harvested sustainably in Sydney, Forged cultured Japanese quail is crafted with a precision inspired by master brewers and half a decade of tests, trials and proven results.

Our Foie Gras has no allergens.

Cell-cultured Japanese quail (51%), vegetable and herb infused hydrogenated coconut oil, water, sunflower oil, fava bean protein, flavour, konjac, carrageenan, salt, vegetable and fruit concentrate (beetroot, carrot, and turmeric), yeast extract.

PER 100G

PER 30G

TOTALY ENERGY (kJ)

1860 kJ

559 kJ

PROTEIN

9.7 g

2.9 g

FAT

41.9 g

12.6 g

SATURATED FAT

37.0 g

11.1 g

CARBOHYDRATES

9.1 g

2.7 g

SUGARS

2.2 g

<1 g

SODIUM

611 mg

183 mg

FORGED

FORGED

The Foie Gras

AN HOMAGE TO THE FRENCH DELICACY

From a bird so petite, a quail foie gras was simply impossible — until now.

THE INGREDIENTS AND NUTRITION