16 other products in the same category:
Extremely extra quality goose liver. An ideal product for the preparation of scalops and terrels.
Fine duck liver, ideal for the preparation of scallops and terrines.
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.
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.
A "piece" full of fine fatty liver, packaged in cans historic metal, which pretegge from air and light.
Finesse and great classicism. Gentle greasiness as only the best foie gras can give.
Duck foie gras in semi corserva, the delicate flavor of fresh foie gras is enriched by the aromatic nuances of cooked foie gras.
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.
Duck Terrine with Espelette hot pepper, 180 gr (Terrine de Canard au piment d'Espelette) - Les Delices Saint Orens
Terrine of duck and pork pate, embellished with the famous chili pepper from the Basque Country.
A whole slice of fine goose liver, packaged in the most classic of the verrine.
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.