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A rare handcrafted mustard, nice spicy as it should be!
Refined and elegant goat cheese, unfailing in the cheese platter.
French butter from Normandy, true essence of cream, an incredible ingredient. Butter d'Isigny is universally recognized as one of the best butters in the world. Here you can try it in its savory "demi sel" version.
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A moment in the oven and ... voila! Perfect duck foie gras escalopes, you can't go wrong, with their accompanying apple sauce.
The flavor is typical of tradition, slightly spicy. From the best ducks "label rouge" in the South West of France. For 4/5 portions approx.
Paté of foie gras of duck and pork with a decided and aromatic flavor. Cognac Notes and Porto Wine.
Finesse and great classicism. Gentle greasiness as only the best foie gras can give.
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 liver goose worked with great fineness . A best seller Jeanne Bertot , to taste absolutely .
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.
A whole slice of fine goose liver, packaged in the most classic of the verrine.
Try it on toastisdelightyour guestswithgourmet dinners.
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.
JB- Foie Gras de Canard Entier with Figs g.210 of our direct import.
A whole piece of very fine goose liver, packed in the historic metal can, pretending to be air and light.