Carefully selected duck foie gras from south-west France, fed on yellow corn, is cooked in our workshops simply seasoned with Guérande salt, black pepper and Armagnac.
Sterilization of the product means it can be stored for many years at room temperature, while retaining its creamy consistency.
Artisan caterers since 1991 in Plessala (22), they decided ten years ago to diversify their business by creating their own brand of artisanal preserves.
With his origins in the Béarn region of France, Olivier HANDAYE has always been committed to working with duck, and in particular duck foie gras, the house specialty that always surprises with its typical taste and unctuous texture, obtained thanks to the quality and ultra-freshness of the raw material, rigorously selected and exclusively French.
120gr corresponds to a piece of petit lobe, just guérande salt, black pepper and a drop of armagnac.
No trace of allergens.
Net weight: 180g