$589
The Whole Goose Foie Gras of a slightly pink ivory colour gives off a very smooth and refined flavour. It improves with age.
If you want to delight the taste buds of your guests, select the unique whole goose foie gras from the Périgord, the unmissable gourmet speciality of the gastronomy of Southwest France. Served on thin toasts and eventually paired to a sweet white wine, our goose foie gras from the Périgord will amaze your taste buds by its finesse and authenticity.
Origin : France
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 onion or fig chutney as a starter.
Ingrédients: Goose liver, salt, pepper.
513 kcal/ 2113 kJ,
Fat: 53 g including saturated fat 21 g, Glucides 2 g including sugar 0 g, Proteins 7 g, Salt 1,78 g
Black pepper from Madagascar is a concentrated species with woody and fruity notes.
Cooking tips : it is good when used in cooking for sauces, to season steak, and is recognized for its antiseptic, anti-inflamatory, expectorant.
Latin name : Piper nigrum L.
Origin : East and North-West of Madagascar
Seasonality: September to December
Ingredients : 100 % whole black peppercorns
Storage: Away from light, heat and moisture.
DIscover or offer a selection of traditional product from Ile de Ré.
non-contractual photo
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.
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