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A jewel of French cuisine. Served with jams, pickles and dessert wines like Sauternes or moldy.
Traditionally it is served on toasted bread but also fried, accompanied by champagne or red wine.
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 .
Finesse and great classicism. Gentle greasiness as only the best foie gras can give.
A fine slice of duck liver, packaged in the traditional 100 gr can.
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.
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.
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.
A whole slice of fine liver, packaged in the most classic of the verrine.
Two delicious Duck Duck Foie Gras medallions with figs, great for serving with nuts bread.
A whole slice of fine goose liver, packaged in the most classic of the verrine.