16 other products in the same category:
A whole slice of fine liver, packaged in the most classic of the verrine.
Try it on toastisdelightyour guestswithgourmet dinners.
Foie gras de canard refined in the legendary Sauternes.
A whole piece of very fine goose liver, packed in the historic metal can, pretending to be air and light.
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 .
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.
A jewel of French cuisine. Served with jams, pickles and dessert wines like Sauternes or moldy.
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.
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.
Duck foie gras in semi corserva, the delicate flavor of fresh foie gras is enriched by the aromatic nuances of cooked foie gras.