A liver goose worked with great fineness . A best seller Jeanne Bertot , to taste absolutely .
A jewel of French cuisine. pack of two medallions served with jams, pickles and dessert wines like Sauternes or moldy.
Foie gras de canard refined in the legendary Sauternes.
A jewel of French cuisine. Served with jams, pickles and dessert wines like Sauternes or moldy.
JB- Foie Gras de Canard Entier with Figs g.210 of our direct import.
A whole slice of fine goose liver, packaged in the most classic of the verrine.
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.
Fine duck liver, ideal for the preparation of scallops and terrines.
Try it on toastisdelightyour guestswithgourmet dinners.
To accompanyunique flavorchampagne:simplysublime.
Paté of foie gras of duck and pork with a decided and aromatic flavor. Cognac Notes and Porto Wine.