16 other products in the same category:
To accompanyunique flavorchampagne:simplysublime.
A whole piece of very fine goose liver, packed in the historic metal can, pretending to be air and light.
The perfect ingredient for making tasty and crunchy potatoes and vegetables.Traditionally used for confit preparations.
Foie gras of goose delicate ready to be served. Packed in two refined medallions.
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.
A moment in the oven and ... voila! Perfect duck foie gras escalopes, you can't go wrong, with their accompanying apple sauce.
A jewel of French cuisine. Served with jams, pickles and dessert wines like Sauternes or moldy.
Duck foie gras in semi corserva, the delicate flavor of fresh foie gras is enriched by the aromatic nuances of cooked foie gras.
Finesse and great classicism. Gentle greasiness as only the best foie gras can give.
A "piece" full of fine fatty liver, packaged in cans historic metal, which pretegge from air and light.
A whole slice of fine goose liver, packaged in the most classic of the verrine.
A "piece" full of fine liver, packaged in cans historic metal, which pretegge from air and light.
Traditionally it is served on toasted bread but also fried, accompanied by champagne or red wine.
A fine slice of duck liver, packaged in the traditional 100 gr can.