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A whole slice of fine liver, packaged in the most classic of the verrine.
Fine duck liver, ideal for the preparation of scallops and terrines.
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.
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.
Traditionally it is served on toasted bread but also fried, accompanied by champagne or red wine.
A whole slice of fine liver, packaged in cartons.
A jewel of French cuisine. Served with jams, pickles and dessert wines like Sauternes or moldy.
Foie gras de canard refined in the legendary Sauternes.
JB- Foie Gras de Canard Entier with Figs g.210 of our direct import.
Packaging in practical medallions will allow you to have a dish ready to be served; just remember to take the foie gras out of the refrigerator about a quarter of an hour before consumption.
Foie gras of goose delicate ready to be served. Packed in two refined medallions.