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Healthy and tastySmelt eggs, Family fish of osmeridi of European origin, are perfect to enrich your fish dishes, raw vegetables or tasty sandwiches.Rich in Omega-3, the Smelt eggs have a crisp and slightly spicy flavor, in this versionflavored with wasabi.
Oriental inspirations, aromas and citrus aromas for fresh sensations. It goes well with both savory and fruit jams.
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A liver goose worked with great fineness . A best seller Jeanne Bertot , to taste absolutely .
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.
Paté of South West duck only (rilettes), the French region renowned for its historical culture of foie gras. Excellent mixture of meat and fat, enriched with 20% foie gras de canard. To be served fresh as an appetizer.
A whole slice of fine liver, packaged in the most classic of the verrine.
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.
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.
A "piece" full of fine liver, packaged in cans historic metal, which pretegge from air and light.
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.
Foie gras de canard refined in the legendary Sauternes.
A whole slice of fine goose liver, packaged in the most classic of the verrine.
A whole piece of very fine goose liver, packed in the historic metal can, pretending to be air and light.
A jewel of French cuisine. Served with jams, pickles and dessert wines like Sauternes or moldy.