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One of the best sweet wines of the world, rich and complex bouquet. Aged twenty years.
picky eaters? this is your mustard! One of the classic mustard variant that will win you the first taste with its refinement.
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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.
A jewel of French cuisine. pack of two medallions served with jams, pickles and dessert wines like Sauternes or moldy.
Duck foie gras in semi corserva, the delicate flavor of fresh foie gras is enriched by the aromatic nuances of cooked foie gras.
Ready-made escalopes of South West duck foie gras. You don't have to do anything: just spend a few minutes in the oven to have a refined dish, embellished with orange sauce.
Foie gras de canard refined in the legendary Sauternes.
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.
JB- Foie Gras de Canard Entier with Figs g.210 of our direct import.
Finesse and great classicism. Gentle greasiness as only the best foie gras can give.
A whole slice of fine goose liver, packaged in the most classic of the verrine.
Traditionally it is served on toasted bread but also fried, accompanied by champagne or red wine.
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.
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.