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Dry bread of maritime tradition.
It is undoubtedly one of the best known French cheeses in the world.
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A "piece" of the whole duck liver, in its elegant packaging glass Along with the Bloc is one of the most representative dishes ofPerigord, Where the breeding of ducks far exceeds that of geese.
A whole slice of fine goose liver, packaged in the most classic of the verrine.
Traditionally it is served on toasted bread but also fried, accompanied by champagne or red wine.
A moment in the oven and ... voila! Perfect duck foie gras escalopes, you can't go wrong, with their accompanying apple sauce.
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.
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.
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.
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 .
A jewel of French cuisine. Served with jams, pickles and dessert wines like Sauternes or moldy.
To accompanyunique flavorchampagne:simplysublime.
A "piece" full of fine liver, packaged in cans historic metal, which pretegge from air and light.
Try it on toastisdelightyour guestswithgourmet dinners.