16 other products in the same category:
Finesse and great classicism. Gentle greasiness as only the best foie gras can give.
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 .
JB- Foie Gras de Canard Entier with Figs g.210 of our direct import.
A fine slice of duck liver, packaged in the traditional 100 gr can.
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.
To accompanyunique flavorchampagne:simplysublime.
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.
A whole piece of very fine goose liver, packed in the historic metal can, pretending to be air and light.
Godereccia cake filled with duck foie gras and apples sautéed with butter.Ready to serve, it only takes a few minutes in the oven to release all the authentic and original fragrance of this cake.
A liver goose worked with great fineness . A best seller Jeanne Bertot , to taste absolutely .
A whole slice of fine goose liver, packaged in the most classic of the verrine.
A jewel of French cuisine. Served with jams, pickles and dessert wines like Sauternes or moldy.
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.
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.