16 other products in the same category:
Whole boneless duck, baked in the oven and stuffed with duck Foie Gras.It embodies all the magnificence of French cuisine.Baked duck ready, it can be served at room temperature or quickly heated with its accompanying sauce.
A whole slice of fine liver, packaged in cartons.
A "piece" full of fine fatty liver, packaged in cans historic metal, which pretegge from air and light.
A fine slice of duck liver, packaged in the traditional 100 gr can.
A whole slice of fine goose liver, packaged in the most classic of the verrine.
Try it on toastisdelightyour guestswithgourmet dinners.
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.
A jewel of French cuisine. Served with jams, pickles and dessert wines like Sauternes or moldy.
A whole slice of fine 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.
Finesse and great classicism. Gentle greasiness as only the best foie gras can give.