16 other products in the same category:
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 .
Foie gras of goose delicate ready to be served. Packed in two refined medallions.
Extremely extra quality goose liver. An ideal product for the preparation of scalops and terrels.
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. pack of two medallions served with jams, pickles and dessert wines like Sauternes or moldy.
Try it on toastisdelightyour guestswithgourmet dinners.
A "piece" full of fine liver, packaged in cans historic metal, which pretegge from air and light.
A whole slice of fine goose liver, packaged in the most classic of the verrine.
A whole piece of very fine goose liver, packed in the historic metal can, pretending to be air and light.
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.
Foie gras de canard refined in the legendary Sauternes.
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.
JB- Foie Gras de Canard Entier with Figs g.210 of our direct import.
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.