16 other products in the same category:
A jewel of French cuisine. Served with jams, pickles and dessert wines like Sauternes or moldy.
Try it on toastisdelightyour guestswithgourmet dinners.
A whole piece of very fine goose liver, packed in the historic metal can, pretending to be air and light.
To accompanyunique flavorchampagne:simplysublime.
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.
Duck foie gras in semi corserva, the delicate flavor of fresh foie gras is enriched by the aromatic nuances of cooked foie gras.
Paté of foie gras of duck and pork with a decided and aromatic flavor. Cognac Notes and Porto Wine.
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.
Extremely extra quality goose liver. An ideal product for the preparation of scalops and terrels.
Traditionally it is served on toasted bread but also fried, accompanied by champagne or red wine.
A jewel of French cuisine. pack of two medallions served with jams, pickles and dessert wines like Sauternes or moldy.
A whole slice of fine liver, packaged in cartons.
Finesse and great classicism. Gentle greasiness as only the best foie gras can give.