Foie de veau is the French term for veal liver, a delicacy known for its rich flavor and smooth texture. It is often considered a gourmet ingredient and is commonly used in various culinary dishes, including pâtés and terrines. This organ meat is high in nutrients, particularly vitamin A, iron, and B vitamins. Chefs often prepare foie de veau by sautéing or grilling it, allowing the natural flavors to shine through. It is typically served with complementary ingredients like fruits or sauces to enhance its taste.