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Dry bread of maritime tradition.
The fries from fresh and delicious taste: a Mediterranean breath for your aperitif. Could not resist!
16 other products in the same category:
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.
Try it on toastisdelightyour guestswithgourmet dinners.
The natural combination of the refined fat of canard foie gras and the classic sweetness of candied figs is revealed in an exclusive specialty that leaves you speechless. Serve it fresh (15 ° C) accompanied with homemade bread or savory rustic croutons .
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.
A whole slice of fine liver, packaged in the most classic of the verrine.
A liver goose worked with great fineness . A best seller Jeanne Bertot , to taste absolutely .
A whole piece of very fine goose liver, packed in the historic metal can, pretending to be air and light.
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.
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.
Extremely extra quality goose liver. An ideal product for the preparation of scalops and terrels.