A block of duck foie gras raised in the open air and stuffed in Touraine.
Appreciated by the Romans, foie gras has been forgotten for centuries. This recipe is a nod to the “rediscovery” of this Renaissance product, a foie gras that is here served with spices, another evocation of the cuisine of the time. There are delicate touches of cinnamon, star anise, ginger and pepper.
Gentle cooking to preserve the aromas of foie gras.
Presentation in jars (valid for 2 years) of 170 gr, 245 gr, 320 gr
Chickens and Vines
Gabriel or Vincent SIMON
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