16 other products in the same category:
Spreadable richness, the real paté in terrine, the most precious. French specialty of duck and pork enriched with foie gras de canard.
Finesse and great classicism. Gentle greasiness as only the best foie gras can give.
Duck Terrine with Espelette hot pepper, 180 gr (Terrine de Canard au piment d'Espelette) - Les Delices Saint Orens
Terrine of duck and pork pate, embellished with the famous chili pepper from the Basque Country.
A moment in the oven and ... voila! Perfect duck foie gras escalopes, you can't go wrong, with their accompanying apple sauce.
A jewel of French cuisine. Served with jams, pickles and dessert wines like Sauternes or moldy.
A "piece" full of fine fatty liver, packaged in cans historic metal, which pretegge from air and light.
JB- Foie Gras de Canard Entier with Figs g.210 of our direct import.
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.
Try it on toastisdelightyour guestswithgourmet dinners.
A liver goose worked with great fineness . A best seller Jeanne Bertot , to taste absolutely .
A whole slice of fine goose liver, packaged in the most classic of the verrine.
Foie gras of goose delicate ready to be served. Packed in two refined medallions.
Traditionally it is served on toasted bread but also fried, accompanied by champagne or red wine.