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ideal match to embellish your recipes: fillets of meat, eggs, risotto and pasta.
Butter with Nordic flavors, with Scandinavian-style smoked sea salt. Potatoes and mushrooms are the ideal companions but with its very particular and sapid notes (3.5% of salt) this butter can embellish any dish, especially meat and vegetables.
Espelette pepper is a very valuable variety of chili that is grown in the Basque Country. Has received the AOP certification (designation of controlled origin). Conquest for sweet and fruity notes, excellent for raw combinations.
We recommend it especially for the preparation of pastries and cake bases.
A moment in the oven and ... voila! Perfect duck foie gras escalopes, you can't go wrong, with their accompanying apple sauce.
Godereccia cake filled with duck foie gras and apples sautéed with butter.Ready to serve, it only takes a few minutes in the oven to release all the authentic and original fragrance of this cake.
16 other products in the same category:
A whole slice of fine liver, packaged in cartons.
A jewel of French cuisine. Served with jams, pickles and dessert wines like Sauternes or moldy.
The natural combination of the refined fat of canard foie gras and the classic sweetness of candied figs is revealed in an exclusive specialty that leaves you speechless. Serve it fresh (15 ° C) accompanied with homemade bread or savory rustic croutons .
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.
Duck foie gras in semi corserva, the delicate flavor of fresh foie gras is enriched by the aromatic nuances of cooked foie gras.
JB- Foie Gras de Canard Entier with Figs g.210 of our direct import.
A "piece" full of fine liver, packaged in cans historic metal, which pretegge from air and light.
Fine duck liver, ideal for the preparation of scallops and terrines.
One of the most refined and winning combinations in the kitchen: foie gras and truffle! Cut and ready escalopes, accompanied by a traditional French sauce, the Perigueux sauce, a tasty and aromatic brown sauce with truffles.