Delicate foie gras goose, for an entrée that will surprise your guests: a simple dusting of fleur de sel will be enough to prepare a dish with a refined taste.
A whole slice of fine liver, packaged in cartons.
Two delicious Duck Duck Foie Gras medallions with figs, great for serving with nuts bread.
A jewel of French cuisine. pack of two medallions served with jams, pickles and dessert wines like Sauternes or moldy.
Packaging in practical medallions will allow you to have a dish ready to be served; just remember to take the foie gras out of the refrigerator about a quarter of an hour before consumption.
The flavor is typical of tradition, slightly spicy. From the best ducks "label rouge" in the South West of France. For 4/5 portions approx.
Finesse and great classicism. Gentle greasiness as only the best foie gras can give.
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Try it on toastisdelightyour guestswithgourmet dinners.
Paté of foie gras of duck and pork with a decided and aromatic flavor. Cognac Notes and Porto Wine.
The perfect ingredient for tasty and crispy potatoes and vegetables. Traditionally used for confit preparations.
A "piece" of the whole duck liver, in its elegant packaging glass Along with the Bloc is one of the most representative dishes ofPerigord, Where the breeding of ducks far exceeds that of geese.
A "piece" full of fine liver, packaged in cans historic metal, which pretegge from air and light.
A "piece" full of fine fatty liver, packaged in cans historic metal, which pretegge from air and light.