16 other products in the same category:
Finesse and great classicism. Gentle greasiness as only the best foie gras can give.
A whole slice of fine liver, packaged in cartons.
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.
Fine duck liver, ideal for the preparation of scallops and terrines.
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.
Traditionally it is served on toasted bread but also fried, accompanied by champagne or red 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.
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.
A whole piece of very fine goose liver, packed in the historic metal can, pretending to be air and light.
A "piece" full of fine liver, packaged in cans historic metal, which pretegge from air and light.
The perfect ingredient for making tasty and crunchy potatoes and vegetables.Traditionally used for confit preparations.
Extremely extra quality goose liver. An ideal product for the preparation of scalops and terrels.
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.
Paté of foie gras of duck and pork with a decided and aromatic flavor. Cognac Notes and Porto Wine.
A whole slice of fine goose liver, packaged in the most classic of the verrine.