16 other products in the same category:
Try it on toastisdelightyour guestswithgourmet dinners.
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.
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.
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 liver goose worked with great fineness . A best seller Jeanne Bertot , to taste absolutely .
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.
Foie gras of goose delicate ready to be served. Packed in two refined medallions.
A whole piece of very fine goose liver, packed in the historic metal can, pretending to be air and light.
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.
Foie gras de canard refined in the legendary Sauternes.
A whole slice of fine goose liver, packaged in the most classic of the verrine.
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.
A fine slice of duck liver, packaged in the traditional 100 gr can.