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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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Fine duck liver, ideal for the preparation of scallops and terrines.
Foie gras de canard refined in the legendary Sauternes.
Paté of foie gras of duck and pork with a decided and aromatic flavor. Cognac Notes and Porto Wine.
The perfect ingredient for making tasty and crunchy potatoes and vegetables.Traditionally used for confit preparations.
Extremely extra quality goose liver. An ideal product for the preparation of scalops and terrels.
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.
A fine slice of duck liver, packaged in the traditional 100 gr can.
A whole slice of fine goose liver, packaged in the most classic of the verrine.
A "piece" full of fine fatty liver, packaged in cans historic metal, which pretegge from air and light.
A moment in the oven and ... voila! Perfect duck foie gras escalopes, you can't go wrong, with their accompanying apple sauce.
A liver goose worked with great fineness . A best seller Jeanne Bertot , to taste absolutely .
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.
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.