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Foie gras: other specialties

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Partially boned quail, filled with foie gras, surrounded by a jelly with Porto.This Quail filled with foie gras  deserves to be on the finest tables. This meal is a real treat. A delicacy of king. this dish will be...
The union of two flavors to enjoy on a toast Spread this delicate and airy mousse without restraint on grilled toast. A touch of Espelette spice up the duck foie gras and gives the product its undeniable flavor....
Original marriage of foie gras and Porto wine, the lord of the wine. A melt-in-the-mouth mousse of rare finesse. The taste of foie gras is slightly perfumed with a fruity Porto wine. For a successful starter with...
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Foie gras specialities

A subtle mixture of duck foie gras and quality meat in order to offer you recipes of extreme delicacy. The quail is boned and stuffed with foie gras for enlightened gourmets and lovers of subtle flavors. A gastronomic jewel to be enjoyed throughout the year. Stuffed duck necks to accompany your salads or eating hot with fried potatoes. An authentic southwestern specialty. Pâté with foie gras, a feast for the taste buds on lightly toasted bread. It will liven up your aperitifs or your starters


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