pâté de foie gras

[pah-tey duh fwah grah, pa-tey; French pah-teyduh fwa grah]

noun, plural pâ·tés de foie gras [pah-teyz duh fwah grah, pa-teyz; French pah teyduh fwa grah] /pɑˈteɪz də ˌfwɑ ˈgrɑ, pæˈteɪz; French pɑ teɪdə fwa ˈgrɑ/.

See under foie gras.

Origin of pâté de foie gras

1820–30; < French: goose-liver pâté

foie gras

[fwah grah; French fwah grah]


the liver of specially fattened geese or ducks, used as a table delicacy, especially in the form of a paste (pâté de foie gras).

Origin of foie gras

1810–20; < French: literally, fat liver
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019

Examples from the Web for pate de foie gras

Historical Examples of pate de foie gras

  • I once went stalking with him, and we had pate-de-foie-gras for luncheon away up on the side of a rugged mountain.

    The Half-Hearted

    John Buchan

British Dictionary definitions for pate de foie gras

foie gras


pâté de foie gras

noun plural pâtés de foie gras (pɑte də fwa ɡrɑ)

a smooth rich paste made from the liver of a specially fattened goose, considered a great delicacy

Word Origin for pâté de foie gras

French: pâté of fat liver
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Word Origin and History for pate de foie gras

foie gras


1818, short for pâté de foie gras (see pate (n.2)). Pâté de foie gras (1827 in English) is literally "pie of fat liver;" originally served in a pastry (as still in Alsace), the phrase now chiefly in English with reference to the filling.

Online Etymology Dictionary, © 2010 Douglas Harper