$425
Only made of Foie Gras lobes, this product is slightly seasoned with Guerande salt and white pepper to enhance its original flavors.
Origin : France, Aquitaine
Animal : Duck
Put the foie gras the day before in the fridge and take it out at the last minute. You can serve it on toast slightly grilled with a white wine like Sauternes or with some oinion or fig chutney as a starter.
537 kcal/2247 kJ,
Fat: 56 g including aturated fat 15,5 g, Glucides 2,1 g including sugar 0,4 g, Proteins 8,2 g, Salt 1,2 g
Originating in India, and adopted into English tradition, breakfast comes to life with robust and rich aromas of caramel and cocoa. Combine with milk to release flavors that will inspire your mornings.
An exceptional semi-wild spice which will bring magic to any of your dish.
Cooking tips : It is the perfect spice to match with meat’s tastes (pork and lamb), fish, and gives an exceptionnal taste on foie gras. It is good as well to use to season salads and potatos. We don’t advice to strongly expose it to heat to avoid its delicate aromas to be replaced by a bitter taste.
Latin name : Piper borbonense
Origin : East of Madagascar
Ingredients : 100 % whole wild black voatsiperifery peppercorns
Seasonality: September to December
Storage: Away from light, heat and moisture.
Back in ancient times where verbena was used by the druids and shamans to remove the evil spirit. Let yourself be seduced bythis soothing herbal tea with mystical and beneficial virtues.
This Cod Brandade spread is prepared with the savoir-faire of Azaïs-Polito and has a light texture and refined flavor. The traditional ingredients of this classic sauce and the authentic methods of preparation give it high-end positioning.
A typical recipe from Nimes and the Languedoc
DIscover or offer a selection of traditional product from Ile de Ré.
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