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It is from England and is currently the absolute favorite of chefs worldwide. The unique feature of Maldon salt lies in the fact that present in thin flakes in the form of tiny pyramids, a truly unique crunchy.
Ideale con formaggi di media stagionatura a pasta morbida, ottima anche con arrosti di maiale o di selvaggina.
One of the best sweet wines of the world, rich and complex bouquet. Aged twenty years.
Small flakes of white truffle make a fine salt like that of Guérande even more precious. The craftsmanship of the Guérande salt - by hand, with only wooden tools - ensures you absolute purity.
16 other products in the same category:
Duck foie gras in semi corserva, the delicate flavor of fresh foie gras is enriched by the aromatic nuances of cooked foie gras.
A whole slice of fine goose liver, packaged in the most classic of the verrine.
A "piece" full of fine liver, packaged in cans historic metal, which pretegge from air and light.
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 .
JB- Foie Gras de Canard Entier with Figs g.210 of our direct import.
A jewel of French cuisine. pack of two medallions served with jams, pickles and dessert wines like Sauternes or moldy.
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.
Traditionally it is served on toasted bread but also fried, accompanied by champagne or red wine.
Finesse and great classicism. Gentle greasiness as only the best foie gras can give.
Foie gras de canard refined in the legendary Sauternes.
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.