16 other products in the same category:
Fine preserves of goose foie gras. Very special dark texture, to be combined in contrast with other textures such as crispy bread and fruit compote. The flavor is delicate, embellished with peppery notes and shades of Armagnac.
Duck Terrine with Espelette hot pepper, 180 gr (Terrine de Canard au piment d'Espelette) - Les Delices Saint Orens
Terrine of duck and pork pate, embellished with the famous chili pepper from the Basque Country.
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.
Paté of South West duck only (rilettes), the French region renowned for its historical culture of foie gras. Excellent mixture of meat and fat, enriched with 20% foie gras de canard. To be served fresh as an appetizer.
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 .
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.
JB- Foie Gras de Canard Entier with Figs g.210 of our direct import.
Meat pate made from fine ducks from South West France (rilettes in French), with pieces of smoked breast (magret). A pure duck paté, flavored with pepper. We recommend serving it fresh with rustic bread or accompanied by salad.
A jewel of French cuisine. Served with jams, pickles and dessert wines like Sauternes or moldy.
A liver goose worked with great fineness . A best seller Jeanne Bertot , to taste absolutely .
Traditionally it is served on toasted bread but also fried, accompanied by champagne or red wine.