A jewel of French cuisine. Served with jams, pickles and dessert wines like Sauternes or moldy.
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.
Fine duck liver, ideal for the preparation of scallops and terrines.
A jewel of French cuisine. pack of two medallions served with jams, pickles and dessert wines like Sauternes or moldy.
Finesse and great classicism. Gentle greasiness as only the best foie gras can give.
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 whole slice of fine goose liver, packaged in the most classic of the verrine.
A "piece" full of fine fatty liver, packaged in cans historic metal, which pretegge from air and light.
A "piece" full of fine liver, packaged in cans historic metal, which pretegge from air and light.
Traditionally it is served on toasted bread but also fried, accompanied by champagne or red wine.
Foie gras de canard refined in the legendary Sauternes.
A fine slice of duck liver, packaged in the traditional 100 gr can.
Two delicious Duck Duck Foie Gras medallions with figs, great for serving with nuts bread.