16 other products in the same category:
Finesse and great classicism. Gentle greasiness as only the best foie gras can give.
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.
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.
A whole piece of very fine goose liver, packed in the historic metal can, pretending to be air and light.
Extremely extra quality goose liver. An ideal product for the preparation of scalops and terrels.
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 whole slice of fine goose liver, packaged in the most classic of the verrine.
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.
Try it on toastisdelightyour guestswithgourmet dinners.