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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:
A whole piece of very fine goose liver, packed in the historic metal can, pretending to be air and light.
A liver goose worked with great fineness . A best seller Jeanne Bertot , to taste absolutely .
Duck Terrine with Duck Foie Gras, 180 gr ( Terrine de Canard au foie de Canard 20% de foie gras ) - Les Delices Saint Orens
Spreadable richness, the real paté in terrine, the most precious. French specialty of duck and pork enriched with foie gras de canard.
A "piece" full of fine fatty liver, packaged in cans historic metal, which pretegge from air and light.
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 whole slice of fine goose liver, packaged in the most classic of the verrine.
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 "piece" full of fine liver, packaged in cans historic metal, which pretegge from air and light.
Paté of foie gras of duck and pork with a decided and aromatic flavor. Cognac Notes and Porto Wine.
Foie gras of goose delicate ready to be served. Packed in two refined medallions.
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 jewel of French cuisine. Served with jams, pickles and dessert wines like Sauternes or moldy.
The perfect ingredient for making tasty and crunchy potatoes and vegetables.Traditionally used for confit preparations.