16 other products in the same category:
Finesse and great classicism. Gentle greasiness as only the best foie gras can give.
Paté of foie gras of duck and pork with a decided and aromatic flavor. Cognac Notes and Porto Wine.
A whole slice of fine liver, packaged in cartons.
A "piece" full of fine fatty liver, packaged in cans historic metal, which pretegge from air and light.
Traditionally it is served on toasted bread but also fried, accompanied by champagne or red wine.
A whole slice of fine goose liver, packaged in the most classic of the verrine.
A jewel of French cuisine. Served with jams, pickles and dessert wines like Sauternes or moldy.
A "piece" full of fine liver, packaged in cans historic metal, which pretegge from air and light.
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.
Meat pate made from fine ducks from South West France (rilettes in French), with pieces of smoked breast (magret). A pure duck paté, flavored with pepper. We recommend serving it fresh with rustic bread or accompanied by salad.
Extremely extra quality goose liver. An ideal product for the preparation of scalops and terrels.
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.
To accompanyunique flavorchampagne:simplysublime.