16 other products in the same category:
Traditionally it is served on toasted bread but also fried, accompanied by champagne or red wine.
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.
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.
A liver goose worked with great fineness . A best seller Jeanne Bertot , to taste absolutely .
Finesse and great classicism. Gentle greasiness as only the best foie gras can give.
To accompanyunique flavorchampagne:simplysublime.
A whole slice of fine liver, packaged in cartons.
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.
A whole slice of fine goose liver, packaged in the most classic of the verrine.
A whole piece of very fine goose liver, packed in the historic metal can, pretending to be air and light.
A "piece" full of fine fatty liver, packaged in cans historic metal, which pretegge from air and light.
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.
Godereccia cake filled with duck foie gras and apples sautéed with butter.Ready to serve, it only takes a few minutes in the oven to release all the authentic and original fragrance of this cake.
Foie gras of goose delicate ready to be served. Packed in two refined medallions.
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.