16 other products in the same category:
A "piece" full of fine fatty liver, packaged in cans historic metal, which pretegge from air and light.
Foie gras de canard refined in the legendary Sauternes.
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.
Paté of foie gras of duck and pork with a decided and aromatic flavor. Cognac Notes and Porto Wine.
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.
The perfect ingredient for making tasty and crunchy potatoes and vegetables.Traditionally used for confit preparations.
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.
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.
Try it on toastisdelightyour guestswithgourmet dinners.
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 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.