16 other products in the same category:
A whole piece of very fine goose liver, packed in the historic metal can, pretending to be air and light.
JB- Foie Gras de Canard Entier with Figs g.210 of our direct import.
Fine duck liver, ideal for the preparation of scallops and terrines.
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.
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 .
Traditionally it is served on toasted bread but also fried, accompanied by champagne or red wine.
Try it on toastisdelightyour guestswithgourmet dinners.
A jewel of French cuisine. Served with jams, pickles and dessert wines like Sauternes or moldy.
Finesse and great classicism. Gentle greasiness as only the best foie gras can give.
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.
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.
Delicate foie gras goose, for an entrée that will surprise your guests: a simple dusting of fleur de sel will be enough to prepare a dish with a refined taste.