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Foie Gras
Savory entrees
Flats of the Soil
Varied apéritifs
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Savory entrees - Specialities in the Foie gras

In entrance the foie gras samples freshly, not cold. It is necessary think of making it "bring to room temperature" at room temperature, as a good wine! Count good half an hour before the service. 

The foie gras cuts itself at the last moment by means of a knife the blade of which we warmed under the warm water, and which we wipe between every edge.

Finally, and especially, a whole foie gras "does not spread"! it savors on a beautiful slice of bread, not too thick, and slightly burned out. We can consume it on a bread whim (walnuts, grapes) but it can distort the taste.

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Stuffed quails with duck foie gras
box 350 g
18.00 € TTC
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Stuffed neck of ducks 25% foie gras
box 500 g
21.80 € TTC
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Stuffed neck of duck with foie gras
tin 360 g
19.90 € TTC
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tin 400 g
19.40 € TTC
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Le délicieux - Pâté of goose foie gras (25%)
box 200 g
10.90 € TTC
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Duck steaks stuffed with foie gras
tin 510 g
33.70 € TTC
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Mini Sausages in the whole foie gras of duck 20 %
Bocal 200 g
22.10 € TTC
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Pate with duck foie gras
tin 200 g
9.50 € TTC
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Pate with 35% of duck foie gras and 2% of truffles
tin 130 g
13.90 € TTC
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Duck rillettes with foie gras 15%
glass jar 190 g
9.80 € TTC
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