16 other products in the same category:
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.
Foie gras of goose delicate ready to be served. Packed in two refined medallions.
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.
Duck foie gras in semi corserva, the delicate flavor of fresh foie gras is enriched by the aromatic nuances of cooked foie gras.
A whole piece of very fine goose liver, packed in the historic metal can, pretending to be air and light.
A liver goose worked with great fineness . A best seller Jeanne Bertot , to taste absolutely .
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.
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.
Finesse and great classicism. Gentle greasiness as only the best foie gras can give.
A whole slice of fine liver, packaged in cartons.
Ready-made escalopes of South West duck foie gras. You don't have to do anything: just spend a few minutes in the oven to have a refined dish, embellished with orange sauce.
Traditionally it is served on toasted bread but also fried, accompanied by champagne or red wine.